These low calorie and high protein Banana Muffins to start your day off right! They only have 65 calories in each and 4 grams of protein. They are perfect if you’re on the go or want to enjoy a tasty breakfast at home that’s good for you too.
These banana protein muffins are not only delicious but an easy way to sneak some extra protein into your breakfast.
My favorite way to start my day is to eat one cold while I warm the other muffin up for 15 seconds in the microwave! I have notoriously done this ever since I was a kid and this clearly still hasn’t changed!
There is no added sugar to this recipe, simply the bananas for sweetness.
In addition, they are easy to meal prep on a Sunday to enjoy throughout the week.
With this in mind, I enjoy them just as much straight from the fridge as I do when I take them out of the oven or heat up in the microwave.
Main Ingredients
Bananas
Eggs
Protein Powder
Gluten Free Flour
Baking Powder
Baking Soda
Almond Milk
Cinnamon
Nutmeg (optional)
What to Love About these Protein Banana Muffins
Flavor. The flavor is absolute perfection. If you’re a banana lover, these will not disappoint! The banana flavor is strong but in a tasteful way. This might be the most moist banana muffin ever…
The Texture! It is a dream. It’s light, fluffy and incredibly soft. It’s everything you want in a banana muffin. By using minimal flour in the batter, this prevents the muffins from becoming too heavy and dense.
Clean Ingredients. This has to be one of the healthiest muffin recipes you could make, if not THE healthiest. It uses simple, clean and high quality ingredients making these muffins not only delicious but good for you too.
Meal Prep Friendly. We love any recipe that makes our lives earlier throughout the week. These muffins are easy to make and made with healthy ingredients – the perfect duo for a good meal prep recipe.
Easy to Make and Store! Store these muffins in an airtight container at room temperature for up to three days or in the fridge for up to 5 days. You can also store in the freezer for up to 1 month! They freeze well and then reheat the muffins as needed.
How to Make Protein Banana Muffins
Preheat the oven to 350 degrees F
In a large mixing bowl, add your bananas and mash until the bananas are smooth texture with no huge chunks
Add in the eggs and almond milk, whisk until fully combined
Start by adding in 1 scoop of protein powder, mix, then add in the second
Mix until fully combined then add in the gluten-free flour, baking soda, baking powder, cinnamon and nutmeg.
Mix all together
Grab a muffin pan and line all 12 molds with muffin wrappers
Spray each wrapper with a non-stick spray or your preferred non-stick method
Use an ice cream scooper or about 1/3 cup to scoop the batter into each muffin wrapper
Fill the muffin cups almost to the top
Add a dash of cinnamon on top of each muffin
Bake for 10 minutes, rotate the muffin pan 180 degrees and put back into the oven
Bake for an additional 5 minutes and remove from oven when fully cooked through. Test by using a toothpick to check and make sure it comes out clean!
Let cool slightly and enjoy 🙂
Frequently Askes Questions
Can I use regular all purpose flour instead of gluten free?
Yes! You can substitute the regular all purpose flour at a 1:1 ratio.
What makes these muffins light and fluffy?
The baking soda and baking powder keep these muffins fluffy and rise like your typical muffin.
The eggs give the muffins a nice lightness so that you don’t feel a heavy weight in your stomach after eating them!
Can I add mix-ins and other flavors?
You can! BUT this hasn’t been tested (yet). Please keep in mind that this may affect the texture and final result of the muffins.
How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days. Store in the refrigerator for up to 5 days and in a freezer for up to 1 month.
How many calories are in one of these muffins?
There are 65 calories in each muffin with 4 grams of protein!
These low calorie and high protein Banana Muffins to start your day off right! They only have 65 calories in each and 4 grams of protein. They are perfect if you’re on the go or want to enjoy a tasty breakfast at home that’s good for you too.
3bananas, mashed
3eggs
1/4cupalmond milk, unsweetened
2tbspgluten-free flour
1servingvanilla protein powder
1tspbaking soda
1tspbaking powder
1tbsp cinnamon
1tspnutmeg
Preheat the oven to 350 degrees F
In a large mixing bowl, add your bananas and mash until the bananas are smooth texture with no huge chunks
Add in the eggs and almond milk, whisk until fully combined
Start by adding in 1 scoop of protein powder, mix, then add in the second
Mix until fully combined then add in the gluten-free flour, baking soda, baking powder, cinnamon and nutmeg.
Mix all together
Grab a muffin pan and line all 12 molds with muffin wrappers
Spray each wrapper with a non-stick spray or your preferred non-stick method
Use an ice cream scooper or about 1/3 cup to scoop the batter into each muffin wrapper
Fill the muffin cups almost to the top
Add a dash of cinnamon on top of each muffin
Bake for 10 minutes, rotate the muffin pan 180 degrees and put back into the oven
Bake for an additional 5 minutes and remove from oven when fully cooked through. Test by using a toothpick to check and make sure it comes out clean!
Let cool slightly and enjoy 🙂
Calories: 65kcal
If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers.
Jeannie notes.. Above is curated for evaluation and recommendation from feastytravels.com
Leave a Reply