Banana Protein Muffins

You’re going to love this healthy twist on the popular baked good. They are easy to make and are the perfect grab and go snack.

Ingredient Notes and Health Benefits:

Whole Wheat Flour: You can also use all purpose flour in this recipe, I like the added health benefits of the whole wheat.

Egg-White Protein Powder: Any protein powder will work, I love the Jay Robb protein. It’s dairy free but works much better for baking than most vegan proteins.

Banana: The riper the bananas the better! They get sweeter as they ripen.

Cinnamon: Adds so much flavor to these muffins and is also high in antioxidants and anti-inflammatories

Egg: It’s best if it is added to the batter at room temperature so take it out of the fridge prior to starting the rest of the recipe. This will make it much easier for the egg to mix into the batter 🙂

How to Make Banana Protein Muffins

First, preheat the oven to 350.  Next, remove the egg from the fridge to allow it to rise to room temperature. In a small bowl, using a fork, mash the bananas and set aside.  In a medium-sized bowl, combine the flour, protein powder, baking soda, brown sugar, cinnamon, nutmeg, baking soda and baking powder, whisk together. In another small bowl, place butter (or ghee) and melt in microwave.  I put my microwave on medium power for 30 seconds.  In a large bowl, place butter, bananas, egg, milk and vanilla extract and whisk together.  Next, pour the dry ingredients into the wet ingredients and mix to combine.  Using a large spoon, place into a greased muffin pan. Bake at 350 for 15-20 minutes, depending on your oven.  Muffins are done when you insert a toothpick to the center, and it comes out clean. Let the muffins sit in the tin for 2-3 minutes to cool. Either enjoy right away, or use a knife to help take them out and then place the muffins on a cooling rack until they’ve gotten to room temperature. When placed in the fridge in an airtight container the muffins will stay fresh for 5-7 days.

Banana Protein Muffins

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 cup whole wheat flour
1/2 cup protein powder (I used egg white protein powder)
1 egg
3 very ripe bananas, mashed
1/4 cup melted butter (or ghee)
3 tbsp milk (I used almond)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar

Instructions

1.Preheat the oven to 350 and remove the egg from the fridge to allow it to rise to room temperature.
2.In a small bowl, using a fork, mash the bananas and set aside.
3.In a medium-sized bowl, combine the flour, protein powder, baking soda, brown sugar, cinnamon, nutmeg, baking soda and baking powder, whisk together.
4.In another small bowl, place butter (or ghee) and melt in microwave. I put my microwave on medium power for 30 seconds.
5.In a large bowl, place butter, bananas, egg, milk and vanilla extract and whisk together.
6.Pour the dry ingredients into the wet ingredients and mix to combine.
7.Using a large spoon, place into a greased muffin pan. Bake at 350 for 15-20 minutes, depending on your oven. Muffins are done when you insert a toothpick to the center, and it comes out clean.
8.Let the muffins sit in the tin for 2-3 minutes to cool. Either enjoy right away, or use a knife to help take them out and then place the muffins on a cooling rack until they’ve gotten to room temperature. When placed in the fridge in an air-tight container the muffins will stay fresh for 5-7 days.