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Description
These banana protein muffins are easy to make and perfect for a healthy breakfast or snack. They are packed with protein and natural sweetness.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, mash the ripe bananas. Add the eggs, almond milk, maple syrup, and vanilla extract. Whisk until well combined.
- In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. If using, fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- For an extra protein boost, add a tablespoon of nut butter to the batter.
- You can use any type of milk or protein powder you prefer.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg