Banana Protein Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 101.2
- Total Fat: 2.1 g
- Cholesterol: 21.8 mg
- Sodium: 214.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.1 g
- Protein: 6.6 g
View full nutritional breakdown of Banana Protein Muffins calories by ingredient
Introduction
Healthy, gluten-free way to use up over-ripe bananas!Original recipe by Derek Howes: https://theproteinchef.co/protein-banana-o
at-muffins-recipe-high-fiberprotein/
I changed his mixing method and added a little salt and vanilla to amp up the flavor. Healthy, gluten-free way to use up over-ripe bananas!
Original recipe by Derek Howes: https://theproteinchef.co/protein-banana-o
at-muffins-recipe-high-fiberprotein/
I changed his mixing method and added a little salt and vanilla to amp up the flavor.
Number of Servings: 18
Ingredients
-
2 C Old Fashioned Oats, uncooked
4 scoops UMP Protein Powder, vanilla or Graham cracker flavor
2 tsp Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
1/2 t salt (optional, but it perks up the flavor)
3/4 cup Applesauce, unsweetened
2 large Eggs OR 4 egg whites (nutrition is with whole eggs)
2 tsp Vanilla extract
4 large overripe Bananas .5 tsp Salt
Tips
Nutrition is for the regular-sized muffin. Double for a jumbo muffin.
Any kind of protein powder may be used. If you use a protein other than casein (which UMP primarily is), reduce applesauce to 1/2 cup.
Directions
Heat oven to 350F. Grease 18 regular or 9 jumbo muffin tins.
Mix together the oats, protein powder, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
In a large bowl beat together the applesauce, eggs, and vanilla extract until well combined.
Add the dry ingredients to the wet and stir until just moistened.
Break the bananas into the batter and mix until they are just incorporated. (There should still be banana chunks.)
Evenly distribute in prepared muffin tins. (Each should be about 3/4 full).
Bake in preheated oven 15-20 minutes for regular sized muffins, 25-30 minutes for jumbo muffins, or until toothpick inserted in center of one comes out clean.
Serving Size: 18 regular muffins or 9 jumbo.
Mix together the oats, protein powder, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
In a large bowl beat together the applesauce, eggs, and vanilla extract until well combined.
Add the dry ingredients to the wet and stir until just moistened.
Break the bananas into the batter and mix until they are just incorporated. (There should still be banana chunks.)
Evenly distribute in prepared muffin tins. (Each should be about 3/4 full).
Bake in preheated oven 15-20 minutes for regular sized muffins, 25-30 minutes for jumbo muffins, or until toothpick inserted in center of one comes out clean.
Serving Size: 18 regular muffins or 9 jumbo.