High Protein Banana Nut Muffin
Packed with wholesome ingredients and a boost of muscle-fueling protein, these High Protein Banana Nut Muffins are the perfect balance of nutrition and indulgence. Made with ripe bananas, creamy Greek yogurt, and a touch of honey for natural sweetness, they’re elevated with the power of vanilla protein powder and almond flour for a nutrient-rich twist on a classic. A sprinkle of chopped walnuts adds crunch and heart-healthy fats, while aromatic cinnamon ties it all together with warm, cozy notes. Quick to whip up and ready in just 35 minutes, these protein muffins are ideal for a satisfying breakfast, post-workout snack, or guilt-free treat. Plus, they’re gluten-free and naturally sweetened, making them as versatile as they are delicious!
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Ingredients
- 3 large ripe bananas
- 60 grams vanilla protein powder
- 80 grams rolled oats
- 100 grams almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 120 grams Greek yogurt
- 60 milliliters honey
- 1 teaspoon vanilla extract
- 100 grams chopped walnuts
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
Step 2
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Step 3
Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas and whisk together until well combined.
Step 4
In another bowl, mix together the vanilla protein powder, rolled oats, almond flour, baking powder, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Do not overmix.
Step 6
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1050.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2574.4 |
| Total Fat 135.3g | 0% |
| Saturated Fat 15.3g | 0% |
| Cholesterol 406mg | 0% |
| Sodium 3237.5mg | 0% |
| Total Carbohydrate 247.4g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 112.4g | |
| Protein 127.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 918.4mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2828.9mg | 0% |
Source of Calories