Are you ready to indulge in a deliciously healthy treat that will power up your mornings? Look no further than these Protein Banana Nut Muffins! Bursting with flavor and packed with nutrients, these muffins are not only easy to make but also perfect for on-the-go snacking or a post-workout boost. With just a handful of wholesome ingredients and a quick prep time, you’ll be amazed at how satisfying and guilt-free these muffins can be. Get ready to elevate your baking game and impress your friends and family with this delightful recipe that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/4 cup chopped nuts (walnuts or pecans)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. Make sure there are no large lumps left.
- Add the 2 large eggs to the mashed bananas and whisk them together until fully combined. This mixture should be light and frothy.
- In a separate bowl, combine the dry ingredients: 1 cup of almond flour, 1/2 cup of protein powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well to ensure the baking soda is evenly distributed.
- Gradually add the dry mixture to the banana and egg mixture. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Pour in 1/4 cup of honey or maple syrup and mix until incorporated. This will add sweetness and moisture to the muffins.
- Fold in 1/4 cup of chopped nuts (walnuts or pecans) into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Protein Banana Nut Muffins warm or store them in an airtight container for up to a week. They also freeze well for longer storage.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly okay!
- Experiment with Nuts: While walnuts and pecans are delicious, feel free to get creative! Try adding almonds, hazelnuts, or even a mix of your favorites for a unique twist.
- Add Extra Flavor: For an extra flavor boost, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter.
- Check for Doneness: Ovens vary, so keep an eye on your muffins as they bake. Insert a toothpick into the center; if it comes out clean, they’re ready to come out!
- Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- Serve Warm: These muffins are best enjoyed warm! Pop them in the microwave for a few seconds before serving for a delightful treat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 12g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 40mg
