Description
These banana protein muffins are so good, you’ll forget they’re actually healthy! Ready in under 30 minutes, they’ll be your new favorite breakfast-on-the-go.
Ingredients
Scale
- 3 medium ripe bananas (about 1½ cups mashed)
- 2 large eggs
- ¼ cup milk of choice (dairy or plant-based)
- 3 tablespoons maple syrup or honey
- 2 tablespoons melted coconut oil or light olive oil
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour (or all-purpose flour)
- 2 scoops (about 60g) vanilla protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts, dark chocolate chips, or blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, thoroughly mash the bananas with a fork until smooth with minimal lumps.
- Add eggs, milk, maple syrup, oil, and vanilla extract to the mashed bananas and whisk until completely combined.
- In a separate medium bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. If using add-ins, fold them in now.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.