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Protein Banana Bread Muffins

Writer's picture: MiKaylan CushingMiKaylan Cushing

Ingredients:

  • 3 ripe bananas (mashed)

  • 1 large eggs

  • 1/4 cup melted grass fed butter (or any nut butter of choice)

  • 1/4 cup maple syrup or raw honey

  • 1 tsp vanilla extract

  • 3/4 cup of flour

  • 1/4 cup protein powder (My preferred: Garden of Life Raw Protein Powder contains raw probiotics and is dairy free OR vanilla or unflavored, preferably plant-based for gut-friendliness)

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • Pinch of salt

  • Optional mix-ins: dark chocolate chips (dairy-free), chopped walnuts, flax seed, or shredded coconut (I added chocolate and walnut chips in mine!).


Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.

  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.

  3. Mix Wet Ingredients: Add eggs, almond butter, maple syrup, and vanilla extract to the bananas. Whisk until well combined.

  4. Combine Dry Ingredients: In a separate bowl, mix almond flour, protein powder, baking soda, baking powder, cinnamon, and salt.

  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until a smooth batter forms. Fold in optional mix-ins if desired.

  6. Fill Muffin Tins: Spoon the batter evenly into the muffin cups, filling them about 3/4 full.

  7. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

  8. Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.




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