Banana Protein Muffins

Banana Protein Muffins are moist, fluffy, and naturally sweetened without the use of refined sugar. With 10g of protein per portion, these make a delicious and healthy breakfast or snack option!

2 large bananas Egg Maple syrup Peanut butter Pure vanilla extract Cinnamon Baking powder Baking soda Whey protein powder (plain) Almond flour Oat flour Fresh strawberries Mini chocolate chips

Ingredients You Need

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside. In a large bowl, add bananas and mash with a fork.


Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk very well until combined and no lumps.


Add almond flour and oat flour (make sure to level the top with a knife and do not pack) and stir with spatula until well mixed.


Garnish with strawberries and chocolate chips, stir a few times until just incorporated.


Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin, about 3/4 full per each.


Add strawberries and chocolate chips on top, and bake for 22 minutes or until toothpick inserted in the center comes out clean. Don't overbake.


Remove from the oven, let cool for 15 minutes and enjoy.


Store muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days (muffins are moist and can spoil fast). Freeze up to 3 months.


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