Banana Bread Protein Muffins

Total Time: 20 minutes

Yield: 18

Diet: Gluten Free, paleo, can be vegan

Ingredients:

  • 3 small-medium bananas (about 1 cup mashed)

  • 3 eggs, or replace with flax seed egg

  • 1 tablespoon honey, optional

  • 1 teaspoon vanilla

  • 1 3/4 cup almond flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 2 scoops protein powder (1/2 cup packed)

  • 1/3 cup natural almond butter or natural nut butter of choice (runny kind works best)

  • 1 cup dark chocolate chips (optional)

Directions:

  • Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.

  • In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, honey, and vanilla, and whisk until well combined.

  • Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder using a baking spatula. Be careful not to over mix the batter.

  • Add the almond butter and lightly fold it into the batter with a baking spatula.

  • Divide the batter into the 12 muffin cups, filling 3/4 of the way. *If you aren’t using baking cups or liners, spray the muffin pan with coconut oil or ghee before adding the batter. Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.

Storing – store in an air tight container in the fridge for you to 1 week, or at room temperature on the counter for up to 5 days.

Reheating – Warm the muffins in the microwave for 30 seconds to 1 minute, and keep warming at 30 second intervals until it is warmed to your liking. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 15-20 minutes.

Freezing – Let the banana muffins cool before adding them to a freezer bag (I love the Stasher bag) or freezer safe container. If you plan to store them, do not frost the muffins with almond butter. Defrost the muffins the night before on the counter before you plan to eat them.

Recipe adapted from The Healthy Consultant

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