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Stephanie

Banana Protein Muffins: Delicious and Nutritious Treats!

Delicious and nutritious banana protein muffins that are perfect for a healthy snack or breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 overripe bananas thoroughly mashed
  • 1 cup old-fashioned oats
  • 1/2 cup vanilla-flavored protein powder
  • 1/2 cup plant-based milk such as almond or oat
  • 1/4 cup agave nectar or maple syrup
  • 1/4 cup unsweetened pureed apples
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup chopped pecans or dark chocolate chunks optional

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray.
  2. In a spacious bowl, blend the mashed bananas with the plant-based milk, agave nectar (or maple syrup), and pureed apples until smooth.
  3. In a separate bowl, combine the oats, protein powder, baking powder, baking soda, cinnamon, and sea salt.
  4. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
  5. If desired, fold in the chopped pecans or dark chocolate chunks.
  6. Spoon the batter into the muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 18gProtein: 7gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2.5gSodium: 150mgFiber: 2gSugar: 5g

Notes

  • For added sweetness, mix in an additional tablespoon of agave nectar or maple syrup.
  • Swap out the pecans for almonds or dried cranberries for different flavors.
  • For a gluten-free option, use certified gluten-free oats.

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