Banana Protein Muffins

These banana protein muffins are made in one bowl, ready in 25 minutes or less, and are packed with protein for the perfect healthy breakfast or snack!

Course Breakfast, Snack

Cuisine American

Diet Low Calorie, Low Lactose

Prep Time 10

Bake 15

Total Time 25

Servings muffins

Calories 131kcal

Author Gabby

Equipment

Ingredients

1 cup ripe mashed bananas SEE NOTES
1 teaspoon vanilla extract
¼ cup maple syrup (or honey)
5 Tablespoons unsweetened applesauce
1 egg
1 cup whole wheat flour, white whole wheat flour, all purpose flour, or gluten free 1-1 baking flour SEE NOTES
½ cup vanilla protein powder of choice (I use vegan vanilla protein powder)
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
⅓ cup chopped semisweet chocolate or semisweet chocolate chips (optional)
1 Tablespoon hemp seeds (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray or fill with muffin liners.
In a large bowl, add mashed bananas. Whisk in the vanilla, maple syrup, and applesauce, then mix in the egg.
Pour in the protein powder, whole wheat flour, baking soda, baking powder, and salt and mix until just combined (don’t over-mix). The batter will be thick. Stir in the chocolate chips or chopped chocolate and hemp seeds (if using).
Fill the muffin tins ⅔ of the way full, and sprinkle more chocolate chips on top if desired. Bake for 11-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Let cool in the muffin tins for 5-10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Too much flour will make the muffins dry.

Mashed Bananas: Measure the bananas after they have been mashed.

Applesauce: Applesauce can be substituted at a 1:1 ratio with melted and cooled coconut oil or melted and cooled butter.

Gluten Free Substitution: To make gluten free banana protein muffins, you can use a gluten free 1-1 baking flour or gluten free oat flour. Oat flour should be substituted by weight, not by volume. You'll need around 1 cup plus 1-2 tablespoons of oat flour.

Vegan Substitution: To make these muffins vegan, you can use one flax egg or chia egg in place of the egg. To make a flax egg, combine 1 Tablespoon of ground flaxseeds with 2 and a ½ Tablespoons of warm water. Stir and set aside until it reaches a gel-like consistency, around 10-15 minutes. The muffins will be slightly more dense if you substitute the egg.

Storage and Freezing: The muffins can be stored in an airtight container or ziploc bag for up to 3 days, but for the ultimate freshness, I recommend freezing them. Freezing the muffins right away seals in their freshness, and then you can take out individual muffins the night before or the day that you’d like to eat them.

Nutrition