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.