Whole Wheat Banana Blueberry Protein Muffins
- Number of Servings: 16
Ingredients
2 ripe bananas, mashed1 egg, large1/2 cup Greek Yogurt, plain & 0%1/4 cup almond milk, unsweetened & vanilla (plain)2 tsp pure vanilla extract1 + 1/4 cup whole wheat flour1/2 cup whey protein powder, naturally sweetened, plain or vanilla2 tbsp flax meal2 tsp baking powder1.5 cups blueberries, fresh or frozen Cooking spray
Preheat oven to 350 F, spray regular size 16 muffin baking pan with cooking spray and dust with flour. Set aside. Make sure to cover the sides and bottom of each muffin "hole" completely. Do not use muffin liners.
In a medium bowl mash 2 bananas with a fork until smooth. Add egg, Greek yogurt, almond milk and pure vanilla extract. Mix with a fork until smooth and all wet ingredients are combined.
In another medium bowl add all dry ingredients: whole wheat flour, protein powder, flax and baking powder. Mix with a spoon or spatula to combine all ingredients. No need to sift the flour.
Add dry ingredients to the bowl with wet ingredients and mix just enough to combine. Do not overmix! You don't want the gluten starting to form and make the muffins rubbery. Add blueberries and give a couple of stirs just enough to incorporate the berries into the dough.
Using 1/4 cup measuring spoon distribute the batter evenly among the muffin forms. Bake for 20 minutes or until the toothpick inserted in the middle comes out clean. Cool completely before serving.
Storing Instructions: Store in an air tight container in the fridge for up to 3 days or in a freezer for up to a month. To defrost, just thaw on a counter for at least 20 minutes.
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MEGANE2007.
In a medium bowl mash 2 bananas with a fork until smooth. Add egg, Greek yogurt, almond milk and pure vanilla extract. Mix with a fork until smooth and all wet ingredients are combined.
In another medium bowl add all dry ingredients: whole wheat flour, protein powder, flax and baking powder. Mix with a spoon or spatula to combine all ingredients. No need to sift the flour.
Add dry ingredients to the bowl with wet ingredients and mix just enough to combine. Do not overmix! You don't want the gluten starting to form and make the muffins rubbery. Add blueberries and give a couple of stirs just enough to incorporate the berries into the dough.
Using 1/4 cup measuring spoon distribute the batter evenly among the muffin forms. Bake for 20 minutes or until the toothpick inserted in the middle comes out clean. Cool completely before serving.
Storing Instructions: Store in an air tight container in the fridge for up to 3 days or in a freezer for up to a month. To defrost, just thaw on a counter for at least 20 minutes.
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MEGANE2007.
Nutritional Info Amount Per Serving
- Calories: 91.4
- Total Fat: 1.4 g
- Cholesterol: 24.4 mg
- Sodium: 85.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.9 g
- Protein: 6.6 g
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