Banana Protein Muffins
User Reviews
5
Banana Protein Muffins
Description
The Banana Protein Muffins recipe blends mashed ripe bananas with eggs, creamy nut butter, and vanilla extract, creating a wet base mixed with coconut sugar for subtle sweetness. Almond flour and vanilla protein powder are folded in alongside baking soda to give structure and softness to the batter. Dark chocolate chips are incorporated to add texture and bursts of chocolate flavor. The batter is scooped into muffin tins and baked until a toothpick comes out clean, resulting in moist muffins with a tender crumb and natural sweetness from bananas and coconut sugar.
These muffins are convenient for breakfast or snacks, offering protein and fruit in one portion. They can be served at room temperature and pair well with coffee or tea. The recipe emphasizes using a nut butter made from only nuts and salt to avoid altering the texture.
Using ripe bananas is important for flavor and moisture balance. Muffins can be stored covered at room temperature for up to three days. Baking until a toothpick comes out clean ensures the proper texture without drying out. Any vanilla protein powder can be used; chocolate protein powder will alter the flavor and appearance.
Ingredients
- 1 cup banana about 2 large bananas, mashed
- 3 egg
- ¾ cup nut butter almond, cashew or peanut, creamy
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ¾ cup almond flour
- ½ cup protein powder see note, vanilla
- 1 tsp baking soda
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
- In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla extract. Stir to combine.
- Then, add in coconut sugar, almond flour, protein powder and baking soda. Stir to combine.
- Fold in dark chocolate chips.
- Scoop batter into muffin cavities. Fill each one almost to the top.
- Bake for 13 to 14 minutes or until toothpick inserted into muffins comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan.
Notes
- Use ripe bananas to maximize sweetness and moisture in the muffins.
- Choose creamy nut butter made solely from nuts and salt to maintain proper texture.
- Substitute any vanilla protein powder; chocolate flavors will modify taste and color.
- Bake muffins until a toothpick inserted comes out clean to avoid underbaking.
- Store muffins covered at room temperature for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 207mg | 9% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
