Banana Protein Muffins Recipe

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Banana Protein Muffins

I’m excited to share a healthy breakfast recipe with you! These banana protein muffins are great for busy mornings. They have 6g of protein in each serving. They’re a perfect snack to start your day.

These muffins are special because they’re gluten-free, dairy-free, and oil-free. They use ripe bananas, oat flour, and protein powder. This makes them a healthy version of banana bread. Plus, they’re ready in under 30 minutes, perfect for meal prep.

Looking for a quick breakfast or a post-workout snack? These muffins are perfect. Let’s make your mornings better and tastier with this easy recipe!

5 Reasons You’ll Love This Recipe

I’m excited to share why these banana protein muffins are great for breakfast. They have 6g of protein in each serving. This makes them a top choice for a high protein snack.

  1. Protein powerhouse: Each muffin delivers 6g of protein, perfect for fueling your day.
  2. Natural sweetness: Ripe bananas and honey provide just the right amount of sweetness without excess sugar.
  3. Gluten-free goodness: Made with oat flour, these muffins are gentle on your digestive system.
  4. Heart-healthy fats: Coconut oil adds richness and supports cardiovascular health.
  5. Quick and easy: Ready in about 30 minutes, this easy baking recipe fits into any busy schedule.

These muffins are perfect for a nutritious breakfast on-the-go. They’re also great for the freezer, so you can make a batch for later. With less sugar than regular muffins, you can enjoy a treat that’s good for you.

These muffins are my secret weapon for busy mornings. They’re delicious, filling, and give me the energy I need to tackle my day!

Looking for a post-workout snack or a quick breakfast? Try these banana protein muffins. I think you’ll love them and they’ll become a favorite in your kitchen!

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Exact Ingredients List (+ Possible Substitutes)

I’ve made a list of what you need for these yummy banana protein muffins. You will need:

  • 1 cup mashed banana
  • 1 egg
  • 4 tbsp honey
  • 3 tbsp coconut oil
  • 3/4 cup oat flour
  • 1/2 cup vanilla protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup dark chocolate chips (optional)

If you’re missing some ingredients, don’t worry. I have healthy substitutes for you! Use maple syrup instead of honey, or olive oil instead of coconut oil. For a vegan version, try a flax egg and plant-based protein powder.

Looking for gluten-free flour? Oat flour is a great choice. You can make it by blending rolled oats in a food processor. If you don’t have bananas, you can use pumpkin or applesauce as substitutes.

Baking is all about trying new things. Feel free to change these ingredients to make your perfect muffin. Just remember to keep the wet and dry ingredients balanced, and you’ll do great!

Instructions

Are you ready to make tasty banana protein muffins? Let’s start with the baking steps. I’ll show you how to make this easy muffin recipe.

First, heat your oven to 350°F. In a big bowl, mash the bananas until they’re smooth. Then, add an egg, honey, and melted coconut oil, and mix everything well. This makes the base of our moist protein muffins.

Next, get ready the dry ingredients. In another bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon, and ginger. Make sure they’re well mixed.

Now, it’s time to combine everything. Slowly add the dry mix to the wet ingredients, stirring until just mixed. Don’t mix too much – a few lumps are fine. If you’re using chocolate chips, add them in too.

  1. Grease your muffin tin or use paper liners
  2. Put batter in each cup about 3/4 full
  3. Bake for 15 minutes or until they’re golden brown
  4. Let them cool in the tin for 5 minutes before taking them out
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Your protein-packed muffins are now ready to eat. This easy recipe shows that healthy baking can be simple and yummy.

Tips, Tricks & Storing

I love using very ripe bananas for these muffins. They make the muffins sweet and tasty. I mix the batter carefully to keep the muffins light and fluffy.

For easy removal, I use silicone muffin liners. They work great.

Storing muffins is easy with my tips. At room temperature, they stay fresh in an airtight container for 3 days. If I want them to last longer, I put them in the fridge for up to a week.

Freezing muffins is also a good idea for meal prep. They stay good in the freezer for up to 3 months.

One of my favorite baking tips is to make a big batch and freeze some for later. When I’m ready to eat a frozen muffin, I thaw it in the fridge overnight or microwave it for 30 seconds. It’s like having freshly baked muffins anytime!