Banana Protein Muffins Recipe
Banana Protein Muffins are moist, fluffy, & naturally sweetened. With 10 grams of protein, it's delicious, healthy breakfast or snack option!
Servings: 12 muffins
Calories: 178kcal
Ingredients
- 2 large overripe bananas mashed 3/4 cup
- 1 large egg
- 1/4 cup maple syrup or honey
- 1/4 cup smooth peanut butter warmed up
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup whey protein powder plain
- 3/4 cup almond flour
- 1/4 cup oat flour
- 1 cup fresh strawberries chopped into tiny pieces + a few berries for garnish
- 1/4 cup mini chocolate chips + 1 tbsp for garnish
- Cooking spray I use Misto
Instructions
- 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.
Notes
- Store: Store muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days.
- Freeze: Freeze in a large freezer bag for up to 3 months.
- Ripe bananas: You can use yellow ripe or just ripe bananas, add a few more tablespoons of maple syrup.
- Warmed up peanut butter: If you keep your peanut butter refrigerated or it's thick, warm it up in the microwave or on the stove until it's runny. Any other nut/seed butter works.
- Vegan: Use 1/2 cup of flavorite flavored plant-based protein powder, reduce maple syrup to 2 tbsp and add 1/2 cup any milk or water to the batter. Replace egg with a flax egg.
- Mini chocolate chips: Mini chocolate chips will distribute more evenly among the muffins because the amount is small.
- Almond and oat flours: I have not tried any other flours, so can't recommend. You will need different amount though because all flour act differently. Baking is a science and it's best to follow the recipe.
- Berries: Raspberries, blackberries, or blueberries would all work!
Nutrition
Serving: 1muffin | Calories: 178kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 148mg | Fiber: 2g | Sugar: 11g