Gluten Free,  Dairy Free, Sugar Free
Ingredients:
1 medium banana, peeled and mashed
1 medium apple, cored and roughly chopped in small pieces
2 large free-range eggs
1 tbsp chia seeds
1 cup almond meal
2 heaped tbsp (30g) plant-sourced protein powder (I used Pure PeaPro pea protein powder by Protein Supplies Australia)
30 ml grapeseed or flaxseed oil
60 – 80 ml water
½  tsp baking soda
½  tsp vanilla extract
½  tsp cinnamon
½ cup unsalted walnuts chopped roughly
 
Method:
Preheat oven to 180C
Mash a banana on the bottom of a bowl.
Add all other ingredients and gently mix by hand. You want the consistency of a thick cake batter.  Because protein powders vary, you may need to adjust the amount of water that goes in – so add that gradually.
Transfer into muffin tray/cups. Fill the cups about 3/4  full.
Bake for 15-20 mins, or until you can insert a toothpick into the middle and it comes out clean. Always best to slightly under bake rather than over bake to avoid dryness – mine were still slightly wet in the middle when I took them out but completed cooking when left to stand for 10 minutes afterwards.
Makes about 12 small muffins