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Banana Protein Muffins

These Banana Protein Muffins are warm, fluffy, and packed with protein, perfect for busy mornings or post-workout snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas The riper, the better for sweetness and moisture.
  • 1 cup almond flour Can substitute with regular flour or gluten-free flour blend.
  • 1/4 cup natural sweetener (honey, maple syrup, or coconut sugar) Sweeten to taste.
  • 2 pieces eggs Can use flax eggs for a vegan option.
  • 1/2 teaspoon baking soda Helps the muffins rise.
  • 1/2 teaspoon vanilla extract Enhances flavor.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup protein powder (optional) For added protein boost.
  • 1/4 cup chopped nuts or chocolate chips (optional) Add for texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add the eggs, natural sweetener, and vanilla extract to the mashed bananas and mix well.
  4. In a separate bowl, combine the almond flour, baking soda, salt, and protein powder (if using).
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in any optional ingredients like nuts or chocolate chips.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool before removing from the tin.

Notes

Store muffins in the fridge for 3-5 days or freeze for up to 3 months. Reheat in the microwave for a few seconds before enjoying again. Optionally, add cinnamon or nutmeg for extra flavor. A sprinkle of coarse sea salt before baking can enhance flavors.