Indulge in these moist and fluffy banana protein muffins that make for a nutritious snack or breakfast option. Packed with protein and natural sweetness, these muffins are easy to make and perfect for meal prep. Whether you’re heading to the gym or need a quick bite, this recipe is your go-to for a guilt-free treat that satisfies your cravings while fueling your day.
Ingredients
– 2 ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup protein powder (vanilla or unflavored)
– 1/4 cup honey or maple syrup
– 1/2 cup almond milk (or any milk of choice)
– 1/4 cup unsweetened applesauce
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp cinnamon
– A pinch of salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each muffin (approximately 70g) contains about 150 calories, 6g protein, 4g fat, 24g carbohydrates, and 3g fiber. This nutritional breakdown is for one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the rolled oats and mix well.
4. Stir in the protein powder, baking powder, baking soda, cinnamon, and salt.
5. In a separate bowl, combine honey, almond milk, and applesauce.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Evenly distribute the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for about 20 minutes or until a toothpick inserted comes out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
10. Enjoy your delicious banana protein muffins warm or at room temperature!
Alternative Ingredients
You can substitute rolled oats with oat flour for a smoother texture. Use any plant-based milk for dairy-free options, and replace honey with agave syrup or stevia for a vegan-friendly recipe.
Serving and Pairings
These muffins pair wonderfully with a dollop of Greek yogurt or a spread of almond butter. Enjoy them with a cup of coffee or a smoothie for a balanced meal.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat in the microwave for 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can result in dense muffins, so mix just until combined.
- Using unripe bananas will make muffins less sweet and flavorful.
- Not measuring ingredients accurately can affect the texture.
- Skipping the baking powder can cause the muffins not to rise.
- Opening the oven door too early can lead to collapse.
Helpful Tips
- Use ripe bananas for maximum sweetness and moisture.
- Experiment with add-ins like nuts, chocolate chips, or dried fruit.
- Let muffins cool completely before storing to avoid sogginess.
- For a protein boost, try adding Greek yogurt to the batter.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them and mash before adding to the batter.
How can I make these muffins gluten-free?
You can use gluten-free oats and a gluten-free protein powder to make this recipe gluten-free.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in your favorite nuts or chocolate chips for added flavor and texture.
How long do these muffins last?
These muffins can last up to 3 days at room temperature or up to a week in the refrigerator.
Can I double the recipe?
Yes, simply double the ingredients and use two muffin tins if necessary. Adjust baking time as needed.
Conclusion
These banana protein muffins are a delightful and wholesome treat that everyone can enjoy. They are easy to make, nutritious, and perfect for on-the-go snacking. With their delicious flavor and health benefits, they will quickly become a staple in your kitchen!
Banana Protein Muffins Recipe
Ingredients
- 2 ripe bananas mashed
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/2 cup almond milk
- 1/4 cup unsweetened applesauce
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the rolled oats and mix well.
- Stir in the protein powder, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, combine honey, almond milk, and applesauce.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Evenly distribute the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy your delicious banana protein muffins warm or at room temperature!