Protein Muffins

These protein banana muffins combine mashed bananas, almond butter, and protein powder for a quick, blender-friendly recipe. They are gluten-free, dairy-free, oil-free, and provide 11 grams of protein in each muffin.

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Course: Breakfast

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 255kcal

Author: Liora

Ingredients

1 cup mashed banana about 2 large ripe bananas
3 large eggs
¼ cup pure maple syrup
1 cup natural creamy almond butter choose a drippy texture
2 tablespoons almond milk or your preferred milk
1 teaspoon vanilla extract
½ cup vanilla protein powder plant-based works best
1 teaspoon baking powder
¼ teaspoon sea salt skip if almond butter already contains salt
½ cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray or line it with paper or silicone muffin liners. Set aside.
Blend the batter: Add all ingredients, except for the chocolate chips, into a high-speed blender. Blend on high for about one minute until smooth and creamy.
Add chocolate chips: Gently stir in the chocolate chips with a spatula until evenly mixed.
Fill the muffin tin: Pour the batter into each muffin cup, filling them about ¾ full. Sprinkle a few extra chocolate chips on top if you like.
Bake: Place the tin in the oven and bake for 18–20 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.
Cool and enjoy: Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

Notes

Keep protein muffins in an airtight container for up to 4 days at room temperature, 1 week in the fridge, or 3 months in the freezer. Thaw in the fridge overnight before eating.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition