High Protein Banana Bread Muffins
- Sally Rychlak
- Jan 25
- 1 min read
This high protein banana bread recipe incorporates Greek yogurt, protein powder, and almond flour for a protein packed, decadent version of traditional banana bread. Little additional sweetener is necessary when you're dealing with brown spotty bananas, so this ingredient list is clean and consists of no junk or refined sugar.
1
Banana topper
If you have even more bananas you need to get rid of, slice up one banana into 12 pieces and place on top of each muffin.
Notes
1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or coat with cooking spray.
2
In a large bowl, combine the gluten-free flour, protein powder, baking soda, baking powder, cinnamon, and salt, mixing all dry ingredients together.
3
In another bowl, whisk together melted coconut oil, mashed bananas, Greek yogurt, nut butter, maple syrup, and vanilla extract until smooth.
4
Add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix.
5
Fold in the chopped nuts and chocolate chips, evenly distributing them throughout the batter.
6
Spoon the batter into the prepared muffin tins, filling each about two-thirds full.
7
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Instructions
1.5 cups gluten-free flour
1/2 cup protein powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
Dry Ingredients
3 ripe mashed bananas
2 eggs
1/2 cup plain greek yogurt
1/4 cup maple syrup
2 Tbsp almond butter
1 Tbsp melted coconut oil
1 tsp vanilla
Wet Ingredients
1/2 cup chopped nuts (walnuts or almonds)
1/2 cup chocolate chips
Add-ins
High Protein Banana Muffins
Sally Rychlak
High protein banana muffins created to make good use of your over ripe bananas without compromising any nutrition
Servings :
12
Calories:
Prep Time
15 mins
Cook Time
25 mins
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