Now with bonus recipe for my best yet high protein muffins: Applesauce Walnut Protein Muffin variation. See recipe at the end of this post.
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Banana Protein Muffins are high in protein and flavor with a texture that is light and fluffy. Being healthy never tasted so good! I have also included a variation below made with applesauce, walnuts and cranberries that is equally delicious.
A couple of weeks ago, I posted an Oatmeal Protein Muffin. And while I liked it, being an oatmeal fan, I was still searching for a high protein muffin that looked and tasted just like a regular muffin. This Banana Muffin takes the cake! There is protein from multiple sources: whey protein powder, peanut butter powder, eggs and almond flour.
This is definitely my new go-to breakfast or afternoon snack with a cup of tea or coffee. You can give this delicious treat to your kids without guilt and zero compromise of flavor. And because of all of the protein baked in, one muffin will carry you through a busy morning.
Banana Protein Muffins come together very quickly and freeze well with no special equipment needed. So even with a busy life, these can be put together and baked in less than an hour.
I came across these muffins in a search of the web and then added a few tweaks of my own, which added both flavor and additional protein. And while I am NOT gluten-free, for those who are interested, these Banana Protein Muffins are GF. Definitely give these muffins a try.
Yield: 12 muffins
1¾ cups almond flour (I have made these with both blanched almond flour and natural. They were equally delicious.) For me, the perfect ratio is 1 cup of natural almond flour and 3/4 cup blanched almond flour.
¼ cup coconut sugar OR any other light brown sugar such as Demerara
1 tsp baking soda
½ tsp baking powder
¼ tsp fine sea salt
½ cup vanilla or plain protein powder (I used a grass-fed whey powder, but if you wish to avoid dairy, there are multiple options available, such as soy.)
1.5 Tablespoons peanut butter powder
2 large bananas mashed banana
3 large eggs (at room temperature)
¼ cup coconut oil (melted but not hot)
1 tsp vanilla (Use even if using vanilla protein powder)
4 Tablespoons dark mini-chocolate chips or coarsely chopped and lightly toasted walnuts – or more. No judgement here! (Optional, but highly recommended)
Heat the oven to 400° and line the wells of a muffin tin with parchment paper or foil muffin cups or spray well with a vegetable spray.
In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, peanut butter powder and protein powder. Set aside.
In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil, vanilla extract and eggs and stir everything well to combine. Stir through chocolate chips, if using.
Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!
Divide the batter into the lined muffin tin wells.
Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Applesauce Walnut Protein Muffin variation
Lightly toast 1/3 cup of coarsely chopped walnuts
1/4 cup of dried cranberries or raisins
Replace the banana with 1 cup of unsweetened applesauce
1 teaspoon of ground cinnamon OR sweet hawaij
Follow all of the directions for the banana muffins except swap out the applesauce for the banana. Add the walnuts, cranberries and spice to the dry mixture. I left out the lemon zest, but you could include it. Bake it the same way. Delicious!
Yield: About 1/2 cup
1 Tablespoon ground cloves
2 Tablespoons freshly grated nutmeg
2 Tablespoons ground cinnamon
2 Tablespoons ground ginger
1 Tablespoon ground cardamom
This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!