Banana Pineapple Protein Muffins

Banana Pineapple Protein Muffins

by | Jun 10, 2026 | Breakfast, Gluten Free, Recipes and Meal Ideas

Banana Pineapple Protein Muffins

This is not your traditional muffin that will leave you hungry an hour later!
These Banana Pineapple Protein Muffins were intentionally created with a combination of carbohydrates, protein, fat, and fiber. Eggs, protein powder, and the pancake mix contribute protein, while cashew butter adds healthy fats and cauliflower rice, banana, and pineapple add more plants and fiber. Chocolate chips add the fun!
Each serving provides 12 grams of protein and 5 grams of fiber, making this a more balanced option than a traditional muffin. Enjoy one on its own for a lighter breakfast, or pair it with a protein booster (see below!) depending on your hunger and needs.
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Prep Time 5 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 large bananas ripe, broken into pieces
  • 1 Cup cauliflower rice frozen, defrosted
  • 1/2 cup pineapple frozen and defrosted
  • 3 large eggs
  • 1/2 Cup cashew butter or alternative
  • 1/4 Cup maple syrup
  • 2 Teaspoons vanilla extract
  • 1 1/2 Teaspoons baking powder
  • 1 scoop vanilla protein powder
  • 1 box Simple Mills Pancake and Waffle Mix
  • 1/4 cup chocolate chips

Method
 

Prep
  1. Preheat oven to 350°F.
Make
  1. In a blender combine all ingredients (except chocolate chips) until smooth.
  2. Stir in chocolate chips.
  3. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
  4. For 12 regular muffins bake at 350°F for 15-20 minutes.
    For 6 large bakery style muffins bake at 350°F for 30-45 minutes.

Notes

Serving Size: 1 large bakery-style muffin or 2 standard-size muffins
Nutrition Facts: Calories 333 Total Fat 16g Saturated Fat 2g Cholesterol 70mg Sodium 154mg Total Carbohydrates 39g Dietary Fiber 5g Total Sugars 20g Protein 12g Calcium 168mg Iron 2mg Potassium 535mg
Pairing ideas: If you are trying to eat 20-30g of protein per meal, here are some protein boosters that will add 12-15g of protein to your muffin(s)!
  • ¾ cup Greek yogurt 
  • ½ Cottage Cheese
  • A glass of ultra-filtered milk 
  • 2 eggs 
Pineapple Beef Stir Fry

Pineapple Beef Stir Fry

by | Jun 4, 2026 | Gluten Free, Lunch/Dinner, Recipes and Meal Ideas

Pineapple Beef Stir Fry

Pineapple Beef Stir Fry

A stir fry is a great option to put a healthy, flavorful meal on the table even on the busiest of days. Our Pineapple Beef Stir Fry is filled with protein packed beef, nutrient dense mushrooms, vitamin packed sweet bell peppers and fiber rich snap peas. And that's not all. We take the flavor profile up for this dish with the sweetness of pineapples. Everything comes together in one pan for a dinner that's short on prep and clean up time and big on delicious flavor!
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Prep Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 8 oz. can pineapple tidbits, 3 tablespoons juice reserved
  • 5 tsp rice vinegar
  • 1 Tbs low sodium soy sauce
  • 1 Tbs ketchup
  • 2 tsp brown sugar
  • 1 lb flank steak
  • 1 tsp cornstarch
  • 3 tsp sesame oil divided
  • 1 Tbs garlic minced
  • 1 cup mushrooms sliced
  • 1 cup snap peas
  • 1 sweet pepper sliced

Method
 

Prep
  1. Cut the flank steak into strips.
  2. Mince the garlic.
  3. Slice the mushrooms and sweet pepper.
Make
  1. Whisk the reserved 3 tbsp pineapple juice, vinegar, soy sauce, ketchup, and sugar in a small bowl until smooth. Place beef in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 20 minutes.
  2. Add cornstarch to the remaining sauce and whisk until smooth.
  3. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Transfer the beef to the pan. Whisk any remaining marinade into the bowl of sauce. Cook the beef, stirring every 1 to 2 minutes, until tender, about 4-5 minutes. Transfer the beef to a plate.
  4. Add the remaining 1 tsp oil to the pan and heat over medium heat. Add garlic, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms, snap peas and sweet pepper to cook, stirring often, until just tender, about 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the beef and pineapple and cook, until heated through.
  5. Serve over rice, quinoa, or cauliflower rice.

Notes

Nutrition Facts: Calories 257 Total Fat 11g Saturated Fat 3g Cholesterol 70mg Sodium 232mg Total Carbohydrates 15g
Dietary Fiber 2g Total Sugars 8g Protein 26g Calcium 52mg Iron 3mg Potassium 657mg
Gluten Free Oatmeal Cookies

Gluten Free Oatmeal Cookies

by | May 26, 2026 | Gluten Free, Recipes and Meal Ideas

Gluten-Free Oatmeal Cookies

Gluten Free Oatmeal Cookies

Whether you are gluten free or just love a delicious cookie, this recipe is a must try and likely repeat! Soft and rich cookies with sweetness from the pure maple syrup and chocolate chips. The oats give you a nice boost of fiber helping with steady energy levels. These cookies are quick to put together and bake in 10-12 minutes, so they are a great option for a healthy, homemade snack that taste oh so good. You can customize these with different add-ins like raisins, chopped nuts, seeds or chopped dates.
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Prep Time 15 minutes
Total Time 25 minutes
Course: Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup gluten free oat flour
  • 1 1/2 cups gluten free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons pure maple syrup
  • 1/2 cup mini chocolate chips optional

Method
 

Prep
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
Make
  1. In a large bowl, whisk together dry ingredients – oat flour through salt.
  2. In a separate bowl, whisk together wet ingredients – coconut oil through maple syrup.
  3. Add the wet mixture to the dry and stir until combined. Stir in chocolate chips if using.
  4. Cover and refrigerate for about 10 minutes.
  5. Using two spoons or an ice cream scoop, portion out batter into about 12 cookies, then flatten a bit with wet fingertips. Leave space between them as they will spread.
  6. Bake for 10-12 minutes until edges are brown and centers are set. Remove from the oven and let stand for 10 minutes before transferring to a wire rack to cool completely.

Notes

Nutrition Facts: Calories 206 Total Fat 13g Saturated Fat 9g Cholesterol 16mg Sodium 108mg Total Carbohydrates 20g Dietary Fiber 2g Total Sugars 6g Protein 3g Vitamin D 3IU Calcium 42mg Iron 1mg Potassium 110mg