These Banana Protein Muffins made with almond flour are a nutritious and delicious option for breakfast or a midday snack. The almond flour adds a nutty flavor and the added protein will help to keep you feeling full and satisfied.
Heat the oven to 400° and line 9 wells of a muffin tin with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, and protein powder. Set aside.
In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil and eggs and stir everything well to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!
Divide the batter into the lined muffin tin wells.
Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
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Notes
Storing and reheating
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
For freezing these muffins, store them in a freezer-safe container or freezer bag for up to 3 months. Thaw them on the counter overnight.
To reheat these muffins, pop them in the microwave for 10-15 minutes.