Whole Wheat Strawberry Banana Protein Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 ripe bananas, mashed 1 egg, large 1/2 cup Greek Yogurt, plain & 0% 1/4 cup almond milk, unsweetened & vanilla (plain) 2 tsp pure vanilla extract 1 + 1/4 cup whole wheat flour 1/2 cup whey protein powder, naturally sweetened, plain or vanilla 2 tbsp flax seeds, whole, roasted or raw 2 tsp baking powder 1/8 tsp salt 1 cup fresh strawberries, sliced or diced depending on strawberries size Cooking spray
1. Preheat oven to 350 F, spray regular size 12 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.
2. 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 seeds, baking powder and salt. 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 strawberries and give a couple of stirs just enough to incorporate the berries into the dough.
3. Using 1/4 cup measuring spoon distribute the batter evenly among the 12 muffin forms. Bake for 20 minutes or until the toothpick inserted in the middle comes out clean. I recommend checking the muffins for readiness at minute 18 of baking time as ovens vary. 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: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MARIALYNN21.
2. 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 seeds, baking powder and salt. 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 strawberries and give a couple of stirs just enough to incorporate the berries into the dough.
3. Using 1/4 cup measuring spoon distribute the batter evenly among the 12 muffin forms. Bake for 20 minutes or until the toothpick inserted in the middle comes out clean. I recommend checking the muffins for readiness at minute 18 of baking time as ovens vary. 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: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MARIALYNN21.
Nutritional Info Amount Per Serving
- Calories: 95.4
- Total Fat: 1.3 g
- Cholesterol: 19.2 mg
- Sodium: 109.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.7 g
- Protein: 5.8 g
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