By JJ Virgin

Caramel Banana Oat Protein Muffin


April 12, 2023

Makes 6 servings or 12 muffins


2 tbsp ground flaxseed

1 cup gluten-free oat flour

¾ cup almond flour

2 scoops Reignite Wellness™ Caramel All-In-One Shake

½ cup Lakanto® Golden Monkfruit Sweetener

2 tbsp chia seeds

1 ¼ tsp aluminum-free baking powder

1 tsp ground cinnamon

1 tsp baking soda

½ tsp sea salt

⅓ cup Ripple® Unsweetened Original Plant-Based Milk

2 ripe bananas

½ cup avocado oil

1 tsp vanilla extract

⅓ cup creamy almond butter, warmed

¾ cup chopped walnuts


1Preheat oven temperature to 350°F and line a muffin pan with baking cup liners.

2Combine ground flaxseed with 5 tbsp of water in a small bowl and mix. Set aside.

3In a large mixing bowl, whisk together oat flour, almond flour, Caramel All-In-One Shake, monk fruit sweetener, chia seeds, baking powder, ground cinnamon, baking soda, and sea salt.

4In a blender, combine milk, bananas, avocado oil, and vanilla extract. Blend on high speed until smooth.

5Add wet mixture, flax gel, almond butter, and walnuts to the dry ingredients. Combine all ingredients thoroughly.

6Scoop batter into each muffin tin. (I use an ice-cream scoop for equal measuring.)

7Bake in the oven for 20-25 minutes. Take out of the oven and cool for 25-30 minutes. Muffins will settle in the middle once taken out of the oven to cool.

8Store muffins in the refrigerator for up to 5 days.


Nutrition Facts

Serving Size2 muffins
Total Fat41g
Total Carbohydrates46g
Dietary Fiber7g