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High-Protein Banana Muffins

A stack of golden-brown protein muffins on a white plate, showcasing their delicious texture.
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Enjoy these moist and delicious high-protein banana muffins, perfect for a quick breakfast or a post-workout snack. They are easy to make and can be stored for meal prep.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 2 scoops (60g) vanilla whey protein powder
  • 1/2 cup (60g) almond flour
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 large eggs
  • 1/4 cup (50g) granulated erythritol or your preferred sweetener
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • Optional: 1/4 cup chopped walnuts or sugar-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the whey protein powder, almond flour, almond milk, eggs, sweetener, melted butter, baking powder, cinnamon, nutmeg, and salt to the bowl with the mashed bananas.
  4. Mix all ingredients until just combined. Be careful not to overmix.
  5. If using, gently fold in the chopped walnuts or sugar-free chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, ensure your whey protein powder is certified gluten-free.
  • Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
  • These muffins are great for meal planning and can be a healthy addition to your breakfast routine.

Nutrition

Find it online: https://delicerecipe.com/protein-muffins-high-protein-snacks/