Description
Banana Protein Muffins deliver nutrition-packed breakfast perfect for busy American mornings and gym days. These paleo-friendly muffins combine natural banana sweetness with protein powder for grab-and-go fuel.
Ingredients
- 2 ripe bananas, mashed
- 3 large eggs
- 1½ cups almond flour
- ½ cup protein powder (paleo-friendly)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ tsp cinnamon (optional)
- Chopped nuts or dark chocolate chips (optional)
Instructions
1. Preheat oven to 350°F. Line muffin tin with paper liners or grease generously with cooking spray.
2. Mash bananas thoroughly in large bowl using fork until mostly smooth with few small lumps remaining. Add eggs and whisk until well combined and slightly frothy.
3. Combine almond flour, protein powder, baking soda, baking powder, salt, and cinnamon in separate bowl. Whisk together until evenly distributed.
4. Add dry ingredients to wet mixture gradually. Stir gently until just incorporated without overmixing. Batter should be slightly lumpy.
5. Fold in chopped walnuts, pecans, or dark chocolate chips if desired.
6. Spoon batter into prepared muffin cups, filling each about three-quarters full. Bake 18-20 minutes until toothpick inserted comes out clean and tops spring back.
7. Remove from oven and cool in pan 5 minutes. Transfer muffins to wire rack to cool completely before storing.
Notes
- Add tablespoon nut butter on top before baking for protein boost and rich topping.
- Freeze ripe bananas when spotted for future quick muffin batches.
- Line freezer-safe container with parchment for easy individual muffin storage.
- Toast muffins briefly before eating for warm, fresh-baked texture revival.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg