Banana Popovers – Gluten & Dairy FREE

Aug 4th

Pop-overs are one of the most decadent breads! Filled with loads of butter, salt and flour… not super healthy ingredients. So how do we take a delicious recipe and make it more delicious with healthy ingredients? We try and try and try until we get the perfect recipe :) It’s easy too! Enjoy!

(Dairy & Gluten Free)


  • 2 VERY ripe bananas peeled
  • 1 package Bob’s Red Mill Gluten Free Bread Mix
  • 1/2 cup liquid coconut oil
  • 1 egg whisked + 2 egg whites
  • 1 & 3/4 cups warm almond or hazelnut milk (or mixed!)
  • 1 scoop Love & Peas Protein powder
  • 1 tablespoon ground flax
  • 1 tablespoon ground chia
  • 1 teaspoon ground cinnamon
  • 1 tablespoon agave syrup
  • 1 teaspoon gluten free vanilla
  • 1/2 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • pinch of salt
  • Coconut oil spray

Tools Needed:

  • Hand or stand mixer (with wire mixing attachment)
  • Large bowl
  • Mini cupcake tins
  • Spatula
  • Measuring cups & spoons

Be safe! Always wash hands after handing raw eggs – and be careful of little hands near the hot oven!

Step 1: Preheat oven to 350 degrees. Spray cupcake tins with coconut oil.

Step 2: In mixing bowl mix bananas, warm milk, oil, egg & whites, cider vinegar, baking powder and half of the package of yeast. Whisk until foamy. Then add in vanilla and agave and mix again.

Step 3: In large bowl combine bread mix, protein powder, cinnamon, flax, chia and salt.

Step 4: Combine the dry ingredients into wet until incorporated. Then use a tablespoon to scoop mixture into cupcake tins – filling just to the top. You should have enough batter to make 48 mini pop-overs.

Step 5: Bake for 20 – 25 minutes until golden brown. Remove from oven and enjoy!



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