
Banana Protein Muffins Recipe
I’m convinced that most banana muffin recipes are born as a result of a bunch of bananas sitting on the counter about to go bad. Well, at least that’s the situation I find myself in every time I bake with bananas.
So I had my browning bananas and I happened to be craving a good breakfast muffin. BUT I really wanted these muffins to contain some protein. If I don’t eat protein with my breakfast I’m typically hangry (angry hungry) shortly after. I also had hopes of keeping these fairly low sugar to avoid that post breakfast sugar crash that occurs with most bakery muffins.
Suddenly I was inspired and these banana protein muffins were born. I was a little nervous baking with stevia for the first time, but ended up being pleasantly surprised.
These banana protein muffins are so good with a little bit of earth balance, peanut butter or even jam! (And they passed the husband test too).
Banana Protein Muffins Recipe
Makes about 10 muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 cups organic plain greek yogurt
- 3 bananas (mashed)
- 1 tsp vanilla extract
- 1 egg or flax egg
- 1/3 cup stevia
- 1 tsp baking powder
Topping Ingredients:
- 2 tbsp cinnamon
- 1 1/2 tbsp brown sugar
Method
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- In a large bowl mix together flour, baking powder, egg, vanilla extract and stevia.
- In another bowl mix mashed banana and greek yogurt.
- Combine ingredients from step 2 and step 3. and sprinkle with 1 teaspoon cinnamon.
- Fill muffin tin with mixture. Sprinkle tops with brown sugar and cinnamon.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Hungry for more? Try these vegan banana chocolate chip muffins.