Banana Protein Muffins

Fluffy Banana Protein Muffins are a wholesome breakfast or snack that’s full of flavor and satisfying. They’re moist like classic banana muffins, but with added protein and natural sweetness from bananas and maple syrup.

Course Breakfast, Snacks

Cuisine American

Diet Low Fat

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 117

Author Kim

Ingredients

3 large (about 300g or 1 cup) extra ripe bananas mashed
1 large egg
1/4 cup (60ml) maple syrup or honey
1 tablespoon oil*
1 teaspoon pure vanilla extract
1 cup (120g) all-purpose flour or whole wheat pastry flour
1/2 cup protein powder or use additional 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg optional
1 tablespoon cornstarch optional
1/2 to 1 cup chocolate chips or chopped nuts optional

Instructions

Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.
In a medium mixing bowl, combine 3 large (about 300g or 1 cup) extra ripe bananas with 1 large egg, 1/4 cup (60ml) maple syrup or honey, 1 tablespoon oil* and 1 teaspoon pure vanilla extract. Stir vigorously until the mixture is smooth.
In a separate large mixing bowl, combine the dry ingredients; 1 cup (120g) all-purpose flour or whole wheat pastry flour, 1/2 cup protein powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1 tablespoon cornstarch . For best results, spoon flour into cup (rather than scooping with cup) and then level using a butter knife. If adding in additional mix-in, such as 1/2 to 1 cup chocolate chips or chopped nuts, toss in the flour mixture.
Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't over-mix, some small streaks of flour are fine.
Spoon batter into the prepared muffin tins filling each one completely full and top with a few additional chocolate chips, if desired. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin. I recommend checking muffins after about 12 minutes because mine were completely baked by 13 minutes.
Remove from oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Video

Notes

*Use any oil variety that you have on hand. I like olive oil, coconut oil or avocado oil.

**Nutritional information does not include optional chocolate chips or nuts.

Storage: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Change it up: You could really go crazy with add-ins here. Fold in up to 1 cup chocolate chips, fresh blueberries, diced strawberries, chopped dried cranberries and/or chopped nuts.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter or jam.
Egg free: I’m confident that these muffins will turn out well with a flax egg!
Vegan: Substitute a flax egg for the regular egg and use maple syrup instead of honey.
Gluten free: Bob’s Red Mill gluten-free all-purpose blend works well.

Nutrition