Description
These Banana Protein Muffins are a delicious and nutritious treat, combining ripe bananas with protein powder for a healthy, energizing snack. Perfectly spiced with cinnamon and nutmeg and optionally studded with chocolate chips or nuts, these muffins are moist, flavorful, and ideal for breakfast or any time you need a wholesome pick-me-up.
Ingredients
Wet Ingredients
- 3 large (about 300g or 1 cup) extra ripe bananas (mashed)
- 1 large egg
- 1/4 cup (60ml) maple syrup or honey
- 1 tablespoon oil*
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup (120g) all-purpose flour or whole wheat pastry flour
- 1/2 cup protein powder (or use additional 1/2 cup flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch (optional)
Optional Mix-ins
- 1/2 to 1 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F. Prepare a muffin pan by spraying with cooking spray or lining it with paper muffin cups. Make sure all ingredients are ready and measured.
- Mix Wet Ingredients: In a medium mixing bowl, combine the mashed bananas, egg, maple syrup or honey, oil, and vanilla extract. Stir vigorously until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, ground cinnamon, nutmeg (if using), and cornstarch (if using). For best accuracy, spoon the flour into the cup and level it with a butter knife. If using chocolate chips or nuts, toss them into the flour mixture now to prevent sinking during baking.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir until just combined; it’s okay if the batter is a little lumpy or streaky. Avoid overmixing to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup completely full. If desired, top with a few extra chocolate chips for decoration.
- Bake Muffins: Bake at 425 degrees F for 5 minutes to help the muffins rise. Then, without removing the muffins, reduce the oven temperature to 350 degrees F and bake for an additional 12-15 minutes, checking around 12 minutes for doneness. A toothpick inserted into the center should come out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Run a butter knife around the edges if necessary to loosen them. Transfer the muffins to a wire rack to cool completely before serving.
Notes
- You can substitute protein powder with an equal amount of flour if preferred.
- The optional cornstarch helps improve the texture but can be omitted.
- Choose your preferred oil such as vegetable, canola, or melted coconut oil.
- Allow muffins to cool before eating to fully develop flavor and texture.
- For a gluten-free option, use gluten-free flour blend and ensure protein powder is gluten-free.
- Storage: Muffins keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins for up to 3 months; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
