Looking for a healthy yet delicious treat? These banana protein muffins are the perfect solution! Packed with flavor and nutrients, they make a fantastic breakfast or snack option. Easy to prepare and perfect for meal prep, these muffins will keep you energized throughout the day. With ripe bananas and protein-packed ingredients, this recipe is a must-try for anyone wanting a healthy twist on traditional muffins.
Ingredients
– 2 ripe bananas
– 1 cup rolled oats
– 1/2 cup protein powder (vanilla or chocolate)
– 1/4 cup honey or maple syrup
– 1/2 cup unsweetened almond milk
– 1/4 cup Greek yogurt
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp cinnamon
– A pinch of salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 10 minutes, while cooking time is about 20 minutes.
Nutritional Value
Each banana protein muffin contains approximately:
– Calories: 150
– Protein: 8g
– Carbohydrates: 25g
– Fat: 3g
– Fiber: 3g
This nutritional value is based on one muffin serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease it lightly.
3. In a mixing bowl, mash the ripe bananas until smooth.
4. Add the rolled oats and mix well.
5. Incorporate the protein powder, baking powder, baking soda, cinnamon, and salt.
6. Pour in the honey or maple syrup and mix until combined.
7. Add the almond milk and Greek yogurt, stirring until smooth.
8. Distribute the batter evenly into the muffin tin.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Allow to cool for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute rolled oats with oat flour for a finer texture. Additionally, any plant-based milk can replace almond milk, and you can use unsweetened applesauce instead of Greek yogurt for a dairy-free option.
Serving and Pairings
These muffins pair wonderfully with a dollop of Greek yogurt or a smear of nut butter. They also make a great addition to a fruit salad or can be enjoyed alongside a smoothie for a balanced breakfast.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag for up to 3 months. Reheat in the microwave for about 15-20 seconds or bake at 300°F (150°C) for 10 minutes.
Cooking Mistakes
– Don’t overmix the batter; it should be combined but not smooth.
– Use ripe bananas for natural sweetness and moisture.
– Ensure your baking powder and soda are fresh for optimal rising.
– Avoid opening the oven door during baking to maintain temperature.
– Let muffins cool before removing to avoid crumbling.
Helpful Tips
– Use a cookie scoop for even batter distribution.
– Experiment with add-ins like nuts or chocolate chips.
– Adjust sweetness by modifying honey or syrup amounts.
– Make mini muffins for portion control and quicker baking.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them and mash before using.
How can I increase the protein content?
Consider adding an extra scoop of protein powder or incorporating nut butter into the batter.
Can these muffins be made gluten-free?
Absolutely! Use certified gluten-free oats or oat flour for a gluten-free version.
How long do these muffins last?
They can last up to 3 days at room temperature and 3 months in the freezer if stored properly.
Can I customize the flavor?
Yes! You can add vanilla extract, cocoa powder, or spices like nutmeg to enhance the flavor.
Conclusion
These banana protein muffins are not just delicious; they’re also a nutritious addition to your diet. Perfect for breakfast or a midday snack, they offer a delightful blend of flavors and health benefits. Enjoy them fresh or store them for an easy grab-and-go option any day of the week.
Banana Protein Muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened almond milk
- 1/4 cup Greek yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the rolled oats and mix well.
- Incorporate the protein powder, baking powder, baking soda, cinnamon, and salt.
- Pour in the honey or maple syrup and mix until combined.
- Add the almond milk and Greek yogurt, stirring until smooth.
- Distribute the batter evenly into the muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
