Baking/ Desserts/ Gluten Free/ High Protein/ Vegan

Gluten-Free Banana Protein Bites

Everybody needs a quick and easy treat after a heavy workout. These banana bites are packed with coconut and cinnamon so are full of flavour. I make these in the blender meaning there’s only one thing to wash up and it only takes 1 minute to mix meaning you can never eating these in 20 minutes!

Unlike other protein bakes I have tried these have the same texture as a muffin rather than being dense. I love adding the coconut for some texture but feel free to leave out if that’s not your thing. Some amazing add-ins would be chocolate chips, raisins or even a couple of spoons on nut butter if you want to increase the fats and protein in this recipe.

There is no fat in these muffins apart from the coconut and the sweetness comes from fruit and a little maple syrup but no one will be able to guess. The bites are perfect for taking on the go for next afternoon pick up.

These taste naughty especially with the chocolate topping! If you don’t have the chocshot spread (you can find it in the free from section in big supermarkets), just mix together a little cocoa powder and maple syrup until you have a spread.

I chose to use gluten free flours in this recipe but feel free to use whatever you have on hand. If you use self raising flour just emit the baking powder. Oat flour is really easy to make yourself, it’s just basic oats blended into a flour, it’s so much cheaper to make your own than buy it pre-made.

I use Myprotein vegan vanilla protein powder, I haven’t tried it with any other brands but it should work fine. All I would say is that if it is unsweetened you might want to add some more syrup, but give the mix a taste and then decide.

Banana Protein Bites (vegan, gluten free)

Print Recipe
Serves: 9 Cooking Time: 20 minutes


  • 2 medium Bananas
  • 125ml Applesauce
  • 1tsp Vanilla extract
  • 1/4 cup Maple Syrup
  • 1/3 cup Oat Flour
  • 1/3 cup Brown Rice Flour
  • 1/3 cup water
  • Pinch Sea Salt
  • 1/3 cup Desiccated Coconut, plus extra for decorating
  • 1.5 tsp Baking Powder
  • 1 tbsp ground flaxseeds
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Mixed Spice
  • 1 scoop Vanilla Protein Powder
  • 2tbsp chocshot spread



Preheat the oven to 176’C and line a muffin tin with 9 cases


Put all the ingredients in a blender and blend for 1 minute


Divide between the cases and flatten the tops


Bake for 15 minutes


Wait to cool and top with chocolate sauce and coconut

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