Get the Recipe: Banana Protein Muffins
These Banana Protein Muffins are soft, fluffy and packed with protein! They are great for a grab and go breakfast, easy snack, or even dessert. These gluten free and dairy free protein muffins are filling and so delicious!
Ingredients
- 1 cup mashed bananas, about 2 large bananas
- 3 eggs
- ¾ cup creamy nut butter, almond, cashew or peanut
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ¾ cup almond flour
- ½ cup vanilla protein powder, see note
- 1 tsp baking soda
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
- In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla extract. Stir to combine.
- Then, add in coconut sugar, almond flour, protein powder and baking soda. Stir to combine.
- Fold in dark chocolate chips.
- Scoop batter into muffin cavities. Fill each one almost to the top.
- Bake for 13 to 14 minutes or until toothpick inserted into muffins comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan.
Notes
- Use ripe bananas for best results.
- Use a creamy nut butter that is made with only nuts and salt. Any added sugars, oils or preservatives will alter the texture.
- Any vanilla protein powder will work. I used Nuzest Vanilla which is both Vegan and gluten free. Chocolate protein powder would work too, but would change the flavor and look of these muffins.
- Bake muffins until toothpick inserted comes out clean.
- Store covered at room temperature for up to 3 days.
Calories: 236kcal, Carbohydrates: 17g, Protein: 11g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 207mg, Potassium: 253mg, Fiber: 2g, Sugar: 9g, Vitamin A: 72IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 1mg