Categories: Recipes

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
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
  2. In a large bowl mix together flour, baking powder, egg, vanilla extract and stevia.
  3. In another bowl mix mashed banana and greek yogurt.
  4. Combine ingredients  from step 2 and step 3. and sprinkle with 1 teaspoon cinnamon.
  5. Fill muffin tin with mixture. Sprinkle tops with brown sugar and cinnamon.
  6. 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.

 

Beth Funari

Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen.

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Beth Funari

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