Imagine biting into a moist, delectable muffin that not only satisfies your taste buds but also nourishes your body from the inside out! These Healthy Banana Nut Protein Muffins are the ultimate breakfast game-changer that will transform your morning routine. Packed with nutrient-dense ingredients like ripe bananas, almond butter, and crunchy walnuts, these muffins are a delicious way to fuel your day with protein, healthy fats, and natural sweetness. Whether you're a fitness enthusiast, a busy professional, or simply someone who loves incredible food that loves you back, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup almond butter
- 2 eggs
- 1/2 cup honey
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/2 tsp baking soda
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners. Lightly spray the liners with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Add almond butter, eggs, and honey to the mashed bananas. Whisk the wet ingredients together until they are completely combined and form a smooth, homogeneous mixture.
- In a separate bowl, combine almond flour, rolled oats, and baking soda. Stir the dry ingredients together to ensure even distribution of the baking soda.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense and tough.
- Gently fold in most of the chopped walnuts, reserving a small portion for topping. This will ensure nuts are distributed throughout the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chopped walnuts on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 1 month.
Tips
- Banana Selection is Key: Always use overripe bananas with brown spots. They're sweeter and will provide maximum flavor and moisture to your muffins.
- Don't Overmix: Gently fold your ingredients until just combined. Overmixing can lead to tough, dense muffins instead of light, fluffy ones.
- Room Temperature Ingredients: Allow eggs and almond butter to come to room temperature before mixing. This ensures better incorporation and a smoother batter.
- Customize Your Muffins: Feel free to swap walnuts with pecans or add a sprinkle of cinnamon for extra warmth and flavor.
- Storage Hack: For meal prep, these muffins freeze beautifully. Wrap individually and thaw overnight in the refrigerator for a quick grab-and-go breakfast.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your muffins are perfectly baked!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 17g
Saturated Fat: g
Cholesterol: 35mg
