Imagine biting into a moist, delicious muffin that not only satisfies your taste buds but also fuels your body with clean, nutritious ingredients. These Clean Eating Protein Banana Nut Muffins are the ultimate breakfast game-changer that proves healthy eating doesn't mean sacrificing flavor. Perfect for fitness enthusiasts, busy professionals, and anyone looking to start their day with a nutritious punch, these muffins are about to become your new morning obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Healthy
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup chopped walnuts
- 1/4 cup honey or maple syrup
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/2 cup almond milk
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with silicone liners or paper muffin cups, or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Add the eggs to the mashed bananas and whisk together until well combined. Pour in the honey or maple syrup and almond milk, stirring to create a uniform liquid mixture.
- In a separate bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt. Mix these dry ingredients thoroughly to ensure even distribution of the spices and leavening agent.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense, tough muffins.
- Fold in the chopped walnuts, reserving a small portion to sprinkle on top of the muffins for added crunch and visual appeal.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chopped walnuts on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 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 Ripeness Matters: Use overripe bananas for maximum natural sweetness and moisture. The darker and spottier, the better!
- Don't Overmix: Gently fold ingredients until just combined to keep your muffins light and fluffy. Overmixing can lead to tough, dense muffins.
- Customize Your Protein: Feel free to experiment with different protein powder flavors like vanilla, chocolate, or unflavored to suit your taste.
- Make-Ahead Friendly: These muffins freeze beautifully! Wrap individually and store for up to a month for quick grab-and-go breakfasts.
- Boost Nutrition: Try adding chia seeds or ground flaxseed for extra omega-3s and fiber.
- Room Temperature Ingredients: Allow eggs and almond milk to come to room temperature for better mixing and more consistent texture.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 40mg
