Banana Protein Muffins

by

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my go-to recipe for banana protein muffins! These little gems are perfect for a healthy breakfast or a protein-packed snack. I make them in just 30 minutes with simple stuff like ripe bananas, protein powder, and oat flour.

These muffins are gluten-free and sweet, thanks to honey or maple syrup. I love making them because you can add chocolate chips or nuts for extra taste. They’re great when you’re in a hurry or need a quick energy boost.

5 Reasons You’ll Love This Recipe

I’m excited to share why these banana protein muffins are a game-changer for your snack game. They’re packed with goodness and taste amazing!

First off, these muffins are protein powerhouses. I’ve added protein powder to boost their nutritional value. They’re perfect for post-workout recovery or as a satisfying breakfast on-the-go.

Going gluten-free? You’re in luck! These muffins use oat flour instead of regular flour. So, they’re 100% gluten-free. It’s a win for your taste buds and your tummy.

If you’re watching your sugar intake, you’ll love these low sugar treats. They’re sweetened naturally with ripe bananas and just a touch of honey or maple syrup. No guilt here!

Let’s talk about heart-healthy fats. I’ve swapped out butter for coconut oil. This gives these muffins a delicious flavor while keeping them good for you.

Lastly, these muffins are the ultimate meal prep snack. Whip up a batch on Sunday, and you’ll have quick, nutritious snacks ready all week. They’re great for late-night cravings too!

  1. Protein-packed for balanced nutrition
  2. Gluten-free and easy on digestion
  3. Low in sugar, high in taste
  4. Made with heart-healthy fats
  5. Perfect for meal prepping
See also  20 Beef Recipes That Will Make Your Taste Buds Dance with Joy

Trust me, once you try these banana protein muffins, they’ll become your new favorite snack. They’re delicious, nutritious, and so easy to make!

Exact Ingredients List (+ Possible Substitutes)

I love sharing my favorite baking essentials for these tasty banana protein muffins. The main ingredient is banana puree, which adds sweetness and moisture. For the dry mix, I use almond flour and oat flour for the best texture.

Here’s what you’ll need:

  • 1 cup banana puree
  • 2 eggs
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup vanilla protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For mix-ins, I add 1/2 cup of chocolate chips or chopped walnuts. You can use your favorite mix-ins too!

If you’re missing some ingredients, don’t worry! You can use olive oil or melted butter instead of coconut oil. If you don’t have honey, maple syrup is a good choice. You can also use pumpkin, applesauce, or mashed sweet potatoes instead of banana puree.

And, any kind of protein powder works – whey or vegan.

Now that we have our ingredients ready, let’s start baking!

Instructions

Let’s make your banana protein muffins perfect! First, preheat your oven to 350°F (175°C). Line a muffin tin with 10 liners. This makes cleanup easy and muffins perfectly shaped.

Next, mix wet and dry ingredients separately. In a big bowl, mix mashed bananas, eggs, Greek yogurt, and vanilla extract until smooth. In another bowl, mix flour, protein powder, baking powder, and cinnamon.

When mixing wet and dry ingredients, mix gently. Don’t overmix to avoid tough muffins. If you’re adding chocolate chips or nuts, add them now.

  1. Fill each muffin liner about 3/4 full with batter
  2. Bake for 18-24 minutes
  3. Check doneness with a toothpick – it should come out clean
  4. Allow muffins to cool before serving
See also  Gourmet Microwave Risotto

Follow these steps for delicious, moist banana protein muffins. The secret is careful measuring and gentle mixing. Enjoy your homemade treats!

Tips, Tricks & Storing

I use super ripe bananas for the best flavor. They make the muffins sweet naturally. I mix the batter carefully to keep them tender and fluffy.

For perfect muffin tops, I bake at 425°F for 5 minutes. Then, I lower the heat to 350°F. This trick works wonders.

Storing muffins is easy. I keep them at room temperature in a sealed container for up to 5 days. If I need to store them longer, I freeze them. They stay good for about a month in the freezer.

When I want to eat them, I reheat in the microwave or the oven. Both methods work great.

I like to try new flavors. Sometimes, I add different chocolates, fruits, or nuts. A little coconut makes them taste tropical. Adding a streusel topping is a special treat. These muffins are really versatile!