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Banana Protein Muffins

Moist Banana Protein Muffins That Kids Will Love

Delicious gluten-free Banana Protein Muffins packed with 8 grams of protein—kids will love them!
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 small-medium Ripe Bananas Adds natural sweetness and moisture; opt for very ripe bananas for the best flavor.
  • 3 Eggs Binds ingredients together and lends structure; ensure they’re fresh for optimal results.
  • 1 tablespoon Honey Offers an additional touch of sweetness; can be substituted with maple syrup or agave for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; use pure extract for the best taste.
  • 1.75 cups Almond Flour Serves as a gluten-free base that creates light muffins; can substitute with oat flour but adjust the moisture accordingly.
  • 1 teaspoon Baking Soda A leavening agent essential for rising; make sure it’s fresh for the best effectiveness.
  • 0.5 teaspoon Baking Powder Another leavening agent; opt for gluten-free varieties as needed.
  • pinch Salt Balances the sweetness of the muffins.
  • 0.5 teaspoon Cinnamon Adds wonderful spice and warmth to the flavor profile.
  • 2 scoops Protein Powder Boosts protein content, making these muffins satisfyingly nutritious; choose a clean protein powder without fillers.
  • 1/3 cup Almond Butter Adds healthy fats and a creamy texture; use natural, runny nut butter for best results.

Equipment

  • Oven
  • Mixing bowl
  • Muffin tin
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin by lining it with paper liners or greasing it.
  2. Mash the ripe bananas in a large mixing bowl until smooth with no large lumps.
  3. Add in the eggs, honey, and vanilla extract to the mashed bananas and mix thoroughly.
  4. In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder.
  5. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in the almond butter gently until evenly distributed throughout the mixture.
  7. Scoop the batter into the prepared muffin tin, filling each cup approximately 2/3 full.
  8. Bake in the preheated oven for 15-20 minutes until a toothpick inserted comes out clean.
  9. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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