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Banana Protein Muffins

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.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings 9
Calories 227kcal

Ingredients

Instructions

  • 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.

Video

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. 

Nutrition

Calories: 227kcal | Carbohydrates: 15g | Protein: 17g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 348mg | Potassium: 144mg | Fiber: 4g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 3mg