Gluten Free,  Dairy Free, Sugar Free


  • 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



  • 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

Apple, Cinnamon & Walnut Protein Muffins