Banana Protein Muffins with Walnuts
180kcal
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour Sifted for a lighter texture
- 1 scoop Vanilla Protein Powder Choose your favorite brand
- 1 teaspoon Baking Powder Ensure it's fresh for proper rising
- ½ teaspoon Baking Soda Helps with leavening
- ½ teaspoon Salt Enhances flavor
- 1 teaspoon Cinnamon Adds warmth and flavor
Wet Ingredients
- 3 medium Ripe Bananas Mashed; the riper, the better for sweetness
- ¼ cup Honey Can substitute with maple syrup for a vegan option
- ¼ cup Greek Yogurt Plain, for moisture and protein
- 2 large Eggs Room temperature for better mixing
- ¼ cup Unsweetened Almond Milk Or any milk of choice
- ¼ cup Melted Coconut Oil Can substitute with vegetable oil
Add-ins
- ½ cup Chopped Walnuts Lightly toasted for enhanced flavor
- ½ cup Dark Chocolate Chips Optional, for a touch of sweetness
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures even baking.
- Grease a muffin tin or line it with muffin liners to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon until well combined. This helps to evenly distribute the leavening agents.
Mix Wet Ingredients
- In another bowl, mash the ripe bananas until smooth. This will be the base of your muffins.
- Add honey, Greek yogurt, eggs, almond milk, and melted coconut oil to the mashed bananas. Whisk until fully combined.
Combine Mixtures
- Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Add Walnuts and Chocolate Chips
- Fold in the chopped walnuts and dark chocolate chips (if using) until evenly distributed.
Bake the Muffins
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Serve and Enjoy
- Allow the muffins to cool completely before serving. They can be stored in an airtight container for up to 5 days.
Nutrition
Serving1muffinCalories180kcalCarbohydrates24gProtein6gFat7gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol30mgSodium150mgPotassium200mgFiber2gSugar8gVitamin A100IUVitamin C3mgCalcium30mgIron1mg
Notes
These muffins are perfect for meal prep and can be frozen for up to 3 months. Simply thaw and enjoy as needed.