Pink and fruity, these whole grain muffins are free from cholesterol, low in sugar, and high in protein! They are also low in gluten, so if you're slowly weaning from gluten, these are perfect for the transition!
Ingredients
½ large banana
2 c. strawberries
¼ c. organic cane sugar
4 free-range egg whites
4 tbsp. coconut oil, warmed
½ c. oats
½ c. oat flour
½ c. spelt flour
½ tsp. baking soda
Instructions
Preheat oven 350 F.
Prepare your muffin tins by greasing with coconut oil. If you have silicone liners, you can use those. Paper liners are an option, but I find that the muffins stick to the liners.
Using a fork or masher, mash the strawberries and banana in a medium bowl.
Add in sugar, egg whites, coconut oil and stir.
Add in the oats, oat flour, all purpose flour, and baking soda. Stir again until just combined.
Transfer batter into muffin tins.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and enjoy!
Recipe by Radiant Rachels at https://radiantrachels.com/strawberry-banana-protein-cakes/