Banana Nut Protein Muffins with Pecan Crumble
User Reviews
5
Banana Nut Protein Muffins with Pecan Crumble
Description
The Banana Nut Protein Muffins with Pecan Crumble combine ripe mashed bananas and applesauce with oat flour and vanilla protein powder for a wholesome base. The batter includes cinnamon and pecans, offering warmth and crunch, while the pecan crumble topping adds a rich, crumbly texture with butter and brown sugar enhancing the nutty notes. Baking begins at higher heat to set the structure, then reduces to finish baking evenly without drying out.
This recipe delivers tender, moist muffins with a pleasant balance of sweetness and spice, accentuated by the crisp pecan topping. The protein powder contributes additional substance, making the muffins more sustaining than traditional banana bread. They can be served plain or with cream cheese as a spread for extra richness.
To store, refrigerate muffins in an airtight container for up to 5 days or freeze for longer preservation. Using pre-made oat flour gives the best texture, but homemade oat flour from ground oats can be a substitute. Freezing the muffins tightly wrapped preserves their flavor and texture well.
Ingredients
- 3 banana mashed ~1.25 cup, medium, 310g
- 1/3 cup applesauce 80g
- 1/4 cup maple syrup pure, 60g
- 2 tsp cooking oil of choice
- 1 egg large
- 1 tsp vanilla extract
- 1 cup oat flour 120g
- 1/3 cup protein powder 45g) or extra oat flour, vanilla
- 1 Tbsp cornstarch optional
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp pecans optional, chopped
Pecan Crumble:
- 1.5 Tbsp butter cold, 21g
- 3 Tbsp brown sugar 36g
- 1/4 cup all-purpose flour GF if needed, 30g
- 2 Tbsp pecans chopped, 16g
Instructions
- Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
- Add the bananas to a large mixing bowl and mash with a fork (I like leaving a few small clumps). Then add the applesauce, syrup, oil, egg and vanilla and mix until well combined.
- Add the flour, protein powder, cornstarch, cinnamon, baking powder, baking soda, salt and pecans (if using).
- Mix in the dry ingredients until they're incorporated (without over-mixing)
- In a separate bowl, combine the butter and brown sugar with a fork. Add the flour and pecans and mix until crumbly and mostly combined.
- Spoon the batter into the prepared muffin pan. Sprinkle the muffins evenly with the pecan crumble.
- Bake muffins for 5 minutes at 425 F, then with muffins staying in the oven, reduce heat to 350 F. Bake muffins here for 13-15 minutes more.
- Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!
Notes
- Store leftover muffins airtight in the refrigerator for up to 4-5 days to maintain freshness.
- Frozen muffins keep for up to 4 months; thaw overnight in the fridge or at room temperature for 10-20 minutes before serving.
- Oat flour works best when store-bought due to its fine texture, but homemade oat flour can be made by blending oats.
- White whole wheat or all-purpose flour can substitute oat flour if necessary, including gluten-free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1 muffin (65g) | |
| Calories | 132kcal | 7% |
| Carbohydrates | 17.5g | 6% |
| Protein | 5.8g | 12% |
| Fat | 4.3g | 7% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 1.9g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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