Banana Bread Protein Muffins
Banana Bread Protein Muffins, specifically this recipe, are my latest go to carb & protein snack. I started with my original Banana Bread Recipe and tweaked it to lower the sugar and make it gluten free. It took me a few bakes to get this recipe exactly where I wanted it and my family happily ate each test batch.
With 131 calories, 9g protein, 21g carbs and 5g fat per serving this recipe is well balanced nutritionally, filling, and delicious which makes these muffins a perfect snack for kiddos or adults.
We Love Bananas!
In my house banana muffins and banana bread are staples. Everyone loves it, its easy to make and it’s a great quick snack or breakfast to have around. This version has been my go to lately because it is a healthier version and even the kids approve of it. If my 16 year old son, Gianni, approves I know I’ve done a good job with a healthy recipe. Gianni grew up in my restaurant and bakery eating really good, gourmet baked goods and holds everything to those standards.
This recipe is very versatile, it can be baked as muffins or as a loaf and there are flavor variations in the notes. I have been using King Arthur Measure for Measure GF flour, Quest Vanilla Protein Powder and Lily’s Chocolate chips. I have listed a few options for flours and chips in the notes.
I am working on apple spice, double chocolate and carrot cake versions of this recipe as well as a grain free Paleo version of Banana Bread Protein Muffins and will post the recipes as soon as I perfect them.
To get the longest shelf life out of protein muffins I individually wrap them once they are cooled and then put them in an airtight container. This recipe also freezes really well so you can make a double batch, wrap as above and put them in the freezer to pull out as needed.
Banana Protein Muffins
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, and salt.
Put the bananas and sweetener in another large bowl. Mash with a potato masher or a fork until there are no pieces bigger than the size of a pea. Add the egg mixing well to incorporate. Stir in the oil and vanilla, mixing well.
Stir in the flour mixture, until just combined. Do not over mix.
If using mix-ins such as nuts or chips, stir in now
Line a standard muffin pan (12 cups) with paper liners and evenly distribute batter between them.
Bake on the middle rack in your oven for 12 min, rotate the pan and bake 12 min more or until they are just barely firm to the touch. I prefer to under bake a tiny bit because they will continue to cook when they come out of the oven and can get dry if you over bake them.
If you are making a loaf:
Spray a 8 ½ -by-4 ½ -inch loaf pan and add batter. Bake for about 1 hour or until just firm to the touch and a toothpick or cake tester comes out without raw batter on it. I usually check on them and turn the pans after the first 30 minutes.
*The riper your bananas are the sweeter your muffins will be, if I am using super ripe (basically all brown on the outside) I will cut the sweetener(s) in half or leave it out.
Banana Nut: Add 1/2 cup chopped walnuts or toasted pecans
Banana Oat: Replace half of the GF flour with Oat Flour