Protein Muffins
User Reviews
5
Protein Muffins
Description
Protein Muffins use mashed ripe bananas as a natural sweetener and binder, complemented by oat flour and unsweetened protein powder to boost nutrition and texture. The coconut sugar contributes mild sweetness while ground cinnamon deepens the flavor profile. Olive oil keeps the muffins tender without heaviness. Baking powder provides lift, and salt balances the flavors. Optional walnuts or chocolate chips can be folded in for added crunch and taste variety.
The batter is mixed until smooth and divided evenly into lined muffin tins, then baked at 350ºF until the tops feel firm. Cooling first in the pan prevents breakage, followed by transferring to a wire rack to finish cooling. These muffins achieve a moist but structured crumb that holds together well when eaten.
Made in a batch of 12, the muffins can be stored airtight in the refrigerator for up to 5 days, making them convenient for meal prep or grab-and-go snacks. The recipe notes that banana size affects the muffin dome shape, with larger bananas producing flatter tops.
Ingredients
- 2 banana about ¾ cup mashed, ripe
- 3 large egg
- ¾ cup oat flour
- ½ cup protein powder unsweetened
- ½ cup coconut sugar
- ¼ cup olive oil
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt fine sea salt
Optional Add-Ins
- ½ cup walnuts chopped, or chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, mash the bananas until they look relatively smooth.
- To the bowl of mashed bananas, add in the eggs, oat flour, protein powder, coconut sugar, oil, cinnamon, baking powder, and salt. Stir well until the batter looks smooth, then fold in any of the optional add-ins.
- Divide the batter evenly between the 12 muffin cups. I usually use a ¼-cup measure to scoop the batter, but you may need to top them off with extra batter once all of the cups are filled. Bake at 350ºF for 25 minutes, or until the tops of the muffins feel firm to the touch.
- Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins can be served as soon as they are cool. Leftovers should be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition info is per muffin without add-ins and offers an estimate based on generic ingredients.
- Different protein powders may alter sweetness and protein content; adjust added sugar accordingly if using flavored powders.
- Banana size impacts muffin rise and dome formation; larger bananas yield flatter tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 173mg | 7% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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