Healthy Banana Bread Protein Muffins Recipe
Introduction
These Healthy Banana Bread Protein Muffins are a delicious twist on classic banana bread, packed with protein and wholesome ingredients. Perfect for a nutritious breakfast or a satisfying snack, they combine natural sweetness with a soft, moist texture.
Ingredients
- 1 cup mashed ripe bananas
- 2 large eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup blanched almond flour
- 1/2 cup oat flour
- 1/2 cup vanilla-flavored protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips or chopped walnuts
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a standard muffin tin with 10 paper liners and lightly grease each liner with nonstick spray or a small drop of oil.
- Step 2: In a large mixing bowl, whisk together the mashed bananas, eggs, honey, and vanilla extract until smooth and fully blended.
- Step 3: In a separate bowl, whisk together the almond flour, oat flour, protein powder, baking powder, ground cinnamon, and salt until well combined.
- Step 4: Gradually add the dry ingredients to the wet mixture, whisking gently until you achieve a smooth batter. Avoid overmixing to keep the muffins tender.
- Step 5: Fold the semi-sweet chocolate chips or chopped walnuts into the batter using a silicone spatula, distributing them evenly.
- Step 6: Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full.
- Step 7: Place the muffin tin on the center rack of your oven and bake for 18 to 24 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
- Step 8: Remove the muffin tin from the oven and let the muffins cool completely in the tin before removing and serving.
Tips & Variations
- For a nut-free version, substitute chopped walnuts with extra chocolate chips or dried fruit like cranberries or raisins.
- Use your favorite protein powder—whey, pea, or soy protein all work well.
- To add extra moisture, consider stirring in a few tablespoons of plain Greek yogurt to the wet ingredients.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 20 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can substitute oat flour with whole wheat flour or all-purpose flour, but this may affect the texture slightly. Adjust liquid ingredients if the batter feels too dry.
Are these muffins suitable for a gluten-free diet?
Yes, as long as you use gluten-free oat flour and ensure your protein powder is gluten-free. The almond flour is naturally gluten-free, making these muffins a good option for gluten-sensitive diets.
PrintHealthy Banana Bread Protein Muffins Recipe
These Healthy Banana Bread Protein Muffins are a nutritious twist on the classic banana bread, packed with protein and naturally sweetened with honey. Made with wholesome ingredients like almond flour, oat flour, and vanilla protein powder, they offer a delicious and satisfying snack or breakfast option perfect for a healthy lifestyle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, Snack, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas
- 2 large eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup blanched almond flour
- 1/2 cup oat flour
- 1/2 cup vanilla-flavored protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semi-sweet chocolate chips or chopped walnuts
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard muffin tin with 10 paper liners and lightly grease each liner with nonstick spray or a small amount of oil to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed ripe bananas, two large eggs, honey, and vanilla extract until the mixture is smooth and fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, oat flour, vanilla-flavored protein powder, baking powder, ground cinnamon, and salt until well combined.
- Incorporate Dry Into Wet Mixture: Gradually add the dry ingredient mixture into the bowl with the wet ingredients. Use a whisk to gently mix until you achieve a smooth batter. Be careful not to overmix to keep the muffins tender.
- Fold in Chocolate Chips or Walnuts: Using a silicone spatula, carefully fold the semi-sweet chocolate chips or chopped walnuts into the batter, distributing them evenly throughout.
- Portion Batter: Using a scoop or spoon, divide the batter evenly among the muffin liners, filling each about three-quarters full to allow space for rising.
- Bake Muffins: Place the muffin tin on the center rack of the preheated oven and bake for 18 to 24 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffin tin from the oven and allow the muffins to cool completely in the tin before removing them. Serve and enjoy your healthy protein-rich banana bread muffins.
Notes
- For a nut-free option, omit almond flour and replace with an equal amount of oat flour.
- You can substitute honey with maple syrup or agave syrup if preferred.
- Use dairy-free protein powder to make this recipe vegan-friendly (replace eggs with flax eggs).
- Storing muffins in an airtight container at room temperature will keep them fresh for 2-3 days.
- These muffins can be frozen in a sealed container for up to 3 months; thaw before serving.
Keywords: banana bread, protein muffins, healthy muffins, breakfast muffins, gluten free option, protein packed snack
