Sweet and Fluffy Banana Protein Muffins for Guilt-Free Indulgence

These Banana Protein Muffins are a delicious and nutritious treat, perfect for busy mornings or as a post-workout snack.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Banana Protein Muffins, gluten-free, healthy snacks, paleo-friendly, protein muffins, quick muffins

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 150kcal

Equipment

Muffin tin
Mixing bowls
Whisk

Ingredients

For the Muffin Batter

2 cups Almond flour
1 cup Protein powder
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
3 medium Ripe bananas mashed
2 large Eggs
¼ cup Honey or maple syrup optional

Instructions

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the almond flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
In a separate bowl, mash the ripe bananas until smooth, then add the eggs and honey or maple syrup, and stir until fully combined.
Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined, being careful not to overmix.
Divide the muffin batter evenly into the prepared muffin tin, filling each liner about three-quarters full.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use ripe bananas and avoid overmixing the batter for fluffy muffins. Customize with optional ingredients like nuts or chocolate chips if desired.

Nutrition