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Banana Protein Muffins

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These banana protein muffins are naturally sweet, soft, and fluffy, with 11g of protein in every bite. Made with ripe bananas, protein powder, and gluten-free flour, they’re a nourishing and portable snack or breakfast option—perfect for meal prep or on-the-go fueling.

Ingredients

  • 2–3 ripe bananas
  • 1/2 cup protein powder (plant-based or whey)
  • 2 eggs
  • 1 cup almond flour or oat flour
  • 1 tsp baking powder
  • 2 tbsp maple syrup or honey
  • 2 tbsp coconut oil or neutral oil
  • 1 tsp vanilla extract
  • Optional: 1/4 cup chocolate chips, chopped nuts, or 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350°F and line or grease a muffin tin.
  2. Mash bananas in a large bowl.
  3. Stir in eggs, maple syrup, oil, and vanilla until well combined.
  4. Add protein powder, flour, and baking powder; mix until just combined.
  5. Fold in chocolate chips, nuts, or cinnamon if using.
  6. Fill muffin cups ¾ full with batter.
  7. Bake 18–22 minutes until a toothpick comes out clean.
  8. Cool for 10 minutes before serving or storing.

Notes

  • Use flax or chia eggs for an egg-free version.
  • Choose ripe, spotty bananas for best flavor and moisture.
  • These freeze well—microwave to reheat in 30–45 seconds.
  • Try nut butters, coconut, or warm spices for flavor variety.
  • Use unsweetened or vanilla protein for best results.

Nutrition

Find it online: https://recipesbyliza.com/banana-protein-muffins/