Print

Banana Protein Muffins

Batch of banana protein chocolate chip muffins cooling on a wire rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whip up a batch of these delicious and healthy Banana Protein Muffins! They’re super easy to make, packed with banana goodness and protein to keep you going. Perfect for a quick breakfast or a guilt-free snack. Your kitchen will smell amazing!

Ingredients

Scale

Wet Stuff:

  • 1 cup Banana Puree (that’s about 2-3 very ripe bananas, mashed well)
  • 2 Large Eggs (room temp is best!)
  • ¼ cup Honey (or maple syrup)
  • 1 teaspoon Vanilla Extract

Dry Stuff:

  • ½ cup Blanched Almond Flour
  • ½ cup Oat Flour (use certified GF oats if needed)
  • ½ cup Vanilla Protein Powder (one you like the taste of!)
  • 2 teaspoons Baking Powder (check it’s fresh!)
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt

Fun Extras (Optional):

  • ½ cup Chocolate Chips (any kind!)
  • OR ½ cup Chopped Walnuts (or pecans)

Instructions

  1. Get Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with 10-12 paper liners. Little tip: Lightly spray inside the liners with cooking oil – helps protein muffins pop right out!
  2. Mix Wet Ingredients: In a large bowl, whisk together the banana puree, eggs, honey, and vanilla until nice and smooth.
  3. Combine Dry Ingredients: In a separate bowl (or carefully on top of the wet), whisk together the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt. Make sure it’s all mixed up evenly!
  4. Gently Combine: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Seriously, don’t overmix! A few lumps are totally okay – they mean tender muffins.
  5. Add Extras (If Using): Gently fold in your chocolate chips or nuts.
  6. Fill Liners: Spoon the batter evenly into the prepared muffin liners, filling each about ¾ full. An ice cream scoop works great for this!
  7. Bake ‘Em Up: Bake for 18-24 minutes. They’re done when a toothpick poked into the center of a muffin comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Cool Down: Let the muffins cool in the tin for 5-10 minutes. Then, carefully move them to a wire rack to cool completely. This stops soggy bottoms!

Notes

  • Serving Ideas: Enjoy warm on their own, with a cup of coffee, or alongside some yogurt and berries for a bigger breakfast. A little smear of nut butter is yummy too!
  • Pro Tips & Tricks:
    • Use really ripe bananas (the spottier, the better!) for the best flavor and sweetness.
    • Remember, don’t overmix the batter. It’s the secret to soft, fluffy muffins!
    • Lightly spraying your muffin liners helps with any potential sticking from the protein powder.
  • Storing Your Muffins:
    • Room Temp: Keep cooled muffins in an airtight container for up to 3-4 days.
    • Fridge: For up to a week, store them in an airtight container in the fridge.
    • Freezer: These freeze perfectly! Wrap individually once cool, then pop into a freezer bag for up to 3 months.
  • Reheating:
    • Microwave: 10-20 seconds for a quick warm-up.
    • Oven/Toaster Oven: 5-7 minutes at 300°F (150°C) to get the tops a little crispy. From frozen, about 10-15 minutes in foil.

Find it online: https://cakeshungry.com/banana-protein-muffins/