Protein Banana Muffins
Moist and flavorful protein banana muffins perfect for meal prep! These muffins can be made with your favorite protein powder and bake up in 20 minutes. With over 7g of protein per muffin, they’re a great grab-and-go breakfast, snack, or dessert!
Prep: 10Cook: 22Total: 32 minutes
Servings: 12 1x
Ingredients
- 1 cup mashed banana (about 3 medium bananas)
- 2 large eggs
- ¼ cup honey
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 1 ¼ cup oat flour
- ½ cup vanilla protein powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips, optional
Instructions
- Prep: Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners. Spray the liners with nonstick spray as well.
- Whisk: In a large mixing bowl, whisk together the mashed banana, eggs, honey, oil, and vanilla extract.
- Combine: In a separate bowl, whisk together the oat flour, protein powder, cinnamon, baking powder, baking soda, and sea salt until evenly combined. Slowly add the flour mixture to the wet ingredients while mixing until evenly combined and no clumps remain. Fold in the chocolate chips.
- Transfer: Pour the batter into the muffin liners, filling each about ¾ full. I like to use a large cookie scoop to make this easier. Add a few extra chocolate chips on top if desired.
- Bake: Bake in the center of the oven for 20-22 minutes until a toothpick comes out clean or the centers bounce back when lightly pressed. Transfer to a wire rack to cool completely before serving.
Notes
- I like to mash the banana right in the mixing bowl. Just use the paddle attachment on your mixer and let it do all the work! Then, add the rest of your wet ingredients.
- To measure the oat flour, fluff the oat flour in the container, then scoop it with a measuring cup and sweep the extra off the top. If you don’t fluff the oat flour, it will compact down and you’ll end up with too much. Oat flour is very fine and absorbs liquid, so adding too much can make the muffins a little bit too dry.
- Mix the dry ingredients together well before adding to the wet ingredients to make sure the protein powder doesn’t clump or become too sticky.
- The texture of the muffin will change slightly based on the protein powder you use. Whey makes a light and fluffy muffin, while grass fed beef protein powder makes the muffin more dense due to the collagen content.
- Want to make a loaf of protein banana bread instead? Bake for 40-50 minutes.
Find it online: https://coconutsandkettlebells.com/protein-banana-muffins/