Banana Bread Protein Muffins Recipe
Banana Bread Protein Muffins Recipe: Usually when fruits turn brown and get mushy…they go straight in the trash. With one exception: BANANAS!;
When the bananas in my house turn brown, it means one thing: BANANA BREAD (a clean, healthy version of course)! I always say… “The browner the banana, the better the bread!”
So last night I made use of my uber-ripe bananas and made Banana Bread Protein Muffins! To boost the protein I added whey protein powder to the recipe…which makes the muffins a little more “spongy” than a regular muffin. But spongy or not, they tasted amazing! Not to mention these little low-cal snacks are packed with protein compared to most muffins!
Let’s compare:
| Serving Size: 1 Muffin | Calories: | Total Fat: | Total Carbs: | Sugars: | Protein: |
| Betty Crocker Banana Muffin | 270 | 14g | 32g | 17g | 3g |
| Our Banana Protein Muffin* | 60 | 0.5g | 7g | 2.1g | 8g |
I don’t know about you…but I’d choose the Protein Muffins any day! You could eat 4 of them and still be consuming less calories & carbs than one Betty Crocker muffin!
If you have read this far…then I assume you probably want the recipe too 🙂 So here you go:
Ingredients:
- 3/4 cup Ripe banana – mashed (about 1-1 ½ large bananas)
- 3/4 cup Egg whites
- 3/4 cup Old fashioned rolled oats
- 1/2 cup Pain non-fat greek yogurt
- 1/4 cup Baking Stevia
- 2 scoops Vanilla whey protein powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- ¼ tsp Cinnamon
- 1/2 cup Chopped walnuts* (optional)
Directions
1. Preheat oven to 350 F and spray muffin tin with non-stick cooking spray (or use silicone cupcake liners).
2. Blend oats in a high-speed blender until they turn into flour.
3. Mix together remaining ingredients until batter is smooth.
4. Pour batter evenly into 12 muffin tins (about ¾ full)
5. Bake in oven for 15-20 minutes.
6. Let cool for 5-10 minutes
AND FINALLY….
7. Enjoy … guiltlessly!
Connect
Connect with us on the following social media platforms.