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I have no idea why I have been putting off baking these yellow bundles of joy bursting with fresh strawberries?!

Made with only whole wheat flour, protein powder and no added sugar, you get a strawberry flavour with every muffin’s bite.

I know why. If you are a baker you know how hard it is to get goods made with only whole wheat flour to rise. And secondly, whey protein could make muffins dry and rubbery.

OK, you know how Lululemon bags say “Face one fear a day”?! Last Monday I faced some Whole Wheat Strawberry Banana Protein Muffins and baked them 3 times until I (mother-in-law) was happy.

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Moist, fluffy, bursting with strawberry flavour muffins! You want to taste the strawberries with every bite and not just “It’s a good healthy banana protein muffin, honey”. And these deliver just that!

And as for the fear of baking with whey protein powder, the trick is to incorporate a moisturizer like Greek yogurt or cottage cheese into the batter and not to over bake. Just insert a toothpick in the middle of a muffin at 18 minutes of baking time as ovens vary. It it comes out clean, it’s ready. You know the drill.

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Very important: do not use muffin liners with this recipe as the batter contains no fat. They will stick to the muffins and you will have to eat them because you will have no choice! I promise you will want to eat this moist healthy muffin even with a red#40 dye on a $1 paper muffin liner hugging it snuggly. Instead, spray the sides and the bottom of each muffin “hole” with cooking spray and dust with flour.

The strawberry season is in a full bloom in Vancouver.

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We have been enjoying these local red gems full of vitamin C, fiber and potassium, by eating raw, making No Flour Strawberry Rhubarb Crumble and adding to the Blender Banana Protein Ice Cream. So versatile!

You can use any other berries that are available in your part of the world to make these protein muffins. Raspberries, blackberries or blueberries will work great. Heck, mango would taste good in these too.

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Oh, bananas. The best fruit ever!!! Delicious, affordable and already pre-packaged. Tell me, isn’t it the best fruit ever?!

Bananas are a great replacement of sugar and moisture in pancakes, quick breads, muffins, ice cream and smoothies. You name it! They are full of potassium, fiber and iron providing energy, improving digestion and brain functioning.

A tip of the day: don’t bother buying organic bananas since their skin is so thick. Rather spend saved money on organic leafy greens that are directly exposed to pesticides.

I added roasted flaxseeds for a punch of Omega 3 which is oh so important for our brains, prevention of heart disease and….

I have no regrets using an egg instead of only egg whites. I tested both versions and found the egg version more moist. I also tried to use plain low fat yogurt vs non fat Greek yogurt. I found the latter version more moist as well. The taste is great either way but I just like the muffins this way.

What is your favouritest fruit ever?

Whole Wheat Strawberry Banana Protein Muffins

Whole Wheat Strawberry Banana Protein Muffins

Ingredients

  • 2 ripe bananas, mashed
  • 1 egg, large
  • 1/2 cup Greek Yogurt, plain & 0%
  • 1/4 cup almond milk, unsweetened & vanilla (plain)
  • 2 tsp pure vanilla extract
  • 1 + 1/4 cup whole wheat flour
  • 1/2 cup whey protein powder, naturally sweetened, plain or vanilla
  • 2 tbsp flax seeds, whole, roasted or raw
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup fresh strawberries, sliced or diced depending on strawberries size
  • Cooking spray

Directions

  1. Preheat oven to 350 F, spray regular size 12 muffin baking pan with cooking spray and dust with flour. Set aside. Make sure to cover the sides and bottom of each muffin "hole" completely. Do not use muffin liners.
  2. In a medium bowl mash 2 bananas with a fork until smooth. Add egg, Greek yogurt, almond milk and pure vanilla extract. Mix with a fork until smooth and all wet ingredients are combined.
  3. In another medium bowl add all dry ingredients: whole wheat flour, protein powder, flax seeds, baking powder and salt. Mix with a spoon or spatula to combine all ingredients. No need to sift the flour.
  4. Add dry ingredients to the bowl with wet ingredients and mix just enough to combine. Do not overmix! You don't want the gluten starting to form and make the muffins rubbery. Add strawberries and give a couple of stirs just enough to incorporate the berries into the dough.
  5. Using 1/4 cup measuring spoon distribute the batter evenly among the 12 muffin forms. Bake for 20 minutes or until the toothpick inserted in the middle comes out clean. I recommend checking the muffins for readiness at minute 18 of baking time as ovens vary. Cool completely before serving.
  6. Storing Instructions: Store in an air tight container in the fridge for up to 3 days or in a freezer for up to a month. To defrost, just thaw on a counter for at least 20 minutes.
http://ifoodreal.com/whole-wheat-strawberry-banana-protein-muffins/

 

Nutritional Info

Servings Per Recipe: 12 muffins

Amount Per 1 muffin:
Calories: 100
Total Fat: 1.5 g
Cholesterol: 16.4 mg
Sodium: 181.1 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.0 g
Protein: 8.4 g
Sugars: 3.5 g
WW Points+: 3

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21 Responses to “Whole Wheat Strawberry Banana Protein Muffins”

  1. Rachel @ CHAARG

    These look so yummy! Props that you made them 3 times to reach perfection! Way too many good fruit options in the summer to pick one. Strawberrys, peaches, plums, melons,and all berries are delicious! Thanks for sharing this recipe + your tips!

    Reply
  2. Heidi

    I’ve made these muffins twice already and they are amazing!! I made them with blueberries the first time and strawberries the second and they were both equally fantastic! My 6yr old twin boys and I are gluten free so I used Pamela’s GF pancake mix in place of the flour and added 2T chia seeds and they were sooo good! I can’t believe that the 2 bananas were enough to sweeten the whole batch:) This will be our go-to healthy muffin recipe. Thank you!
    Heidi

    Reply
    • Olena (iFOODreal)

      These muffins rely on gluten in whole wheat flour to rise. But considering there is plenty of whey protein you might be fine using GF oat flour. They might not rise as much but still should hold and taste great!

      Reply
  3. Kelly

    I made these today and they were great! The added strawberry gives it an extra burst of freshness and flavor. I added a bit of cinnamon and 1/4 cup of agave nectar. Thank you for this amazing recipe!

    Reply
  4. Danielle Stoker

    I loved this recipe! Thank you so much for posting it for us to try! I didn’t have any flax seeds so I substituted them for two T. Of Rolled oats and they tasted yummy! Next time I’ll have to find the flax seeds to use though.

    Reply
  5. Anna

    I just made these and they taste great. I did make a few substitutions. I’m gluten free so I used my blend of Wholemeal flour and my bananas were on the smaller side so I added an extra for good measure. I added a few drops of sugarless sweetener and I used oat bran/flour in place of flax as I can’t get it locally. They’re slightly rubbery, but I was heavy with the whey and it’s barely noticeable when warm. I’ve stuck them in the freezer ready for breakfasts all week.

    Reply
  6. Nic

    I’m so excited to make these! I do not have whey protein. Do you think it will be ok to remove from the recipe completely or do you think I need to substitute it?

    Reply
    • Olena

      You need to use protein powder in this recipe. Baking is very precise and I have not tested these muffins with any other substitution.

      Reply

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