Wholesome Protein Banana Bread Muffins Without Refined Sugar Easy Recipe

recipe image of a top down mise en place shot showing ripe bananas eggs protein powder almond flour oats chia seeds flax seeds maple syrup stevia cinnamon baking soda and vanilla extract arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Wholesome Protein Banana Bread Muffins Without Refined Sugar Easy Recipe

This recipe transforms ripe bananas into a wholesome, protein-packed muffin that is perfect for busy mornings. It avoids refined sugar and is packed with high-quality protein powder and eggs, making it an ideal post-workout snack or a healthy high-protein banana muffin recipe for athletes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

3 Large Ripe Bananas The spottier the better
2 Large Eggs
1/2 cup Protein Powder Vanilla or unflavored whey or plant-based powder
1 1/2 cups Almond Flour or Oats
1/4 cup Maple Syrup
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract

Equipment

Mixing bowl
Muffin tin
oven

Method

Instructions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a muffin tin or use parchment liners.
In a large mixing bowl, peel your ripe bananas and mash them until they reach a smooth consistency with just a few small chunks left for texture.
Whisk in the eggs, maple syrup, and vanilla extract.
Gently fold in your protein powder, almond flour or oats, baking soda, and cinnamon. Stir until just combined. Be careful not to overmix.
Scoop the batter into the muffin cups, filling each about three quarters of the way full.
Place them in the center rack and bake for 18 to 22 minutes. You will know they are ready when the tops are golden brown and a toothpick comes out clean.
Let them sit in the tin for five minutes before moving them to a wire rack.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 10gFat: 5g

Notes

These muffins are a great way to involve the kids in baking. They keep remarkably well and can be stored in an airtight container for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

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