Banana Protein Muffins with Walnuts
150kcal
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour Sifted for better 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
- ¼ teaspoon Salt Enhances flavor
- 1 teaspoon Cinnamon Optional, for added warmth
Wet Ingredients
- 2 medium Ripe Bananas Mashed, about 1 cup
- ¼ cup Honey Can substitute with maple syrup
- ¼ cup Greek Yogurt Plain, for moisture and protein
- 1 large Egg Room temperature for better mixing
- ¼ cup Unsweetened Almond Milk Or any milk of choice
- ½ cup Chopped Walnuts Lightly toasted for enhanced flavor
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly.
- Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined.
Mix Wet Ingredients
- In another bowl, mash the ripe bananas until smooth. Add honey, Greek yogurt, egg, and almond milk. Whisk together until the mixture is smooth and homogenous.
Combine Mixtures
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Bake the Muffins
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack to cool completely. Enjoy them warm or store in an airtight container for up to 3 days.
Nutrition
Serving1muffinCalories150kcalCarbohydrates22gProtein6gFat5gSaturated Fat0.5gPolyunsaturated Fat2gMonounsaturated Fat2gCholesterol20mgSodium150mgPotassium180mgFiber2gSugar6gVitamin A50IUVitamin C2mgCalcium50mgIron1mg
Notes
These muffins are great for meal prep. You can freeze them for up to 3 months. Just thaw overnight in the refrigerator before enjoying.