Description
These Banana Protein Muffins are a delicious and nutritious treat combining ripe bananas, protein powder, and warm spices. With a subtly sweet flavor from maple syrup and a moist, fluffy texture, these muffins are perfect for breakfast or a healthy snack. Easy to prepare and bake, they offer a great way to add extra protein to your day without sacrificing taste.
Ingredients
Wet Ingredients
- 3 large extra ripe bananas (about 300g or 1 cup, mashed)
- 1 large egg
- 1/4 cup (60ml) maple syrup or honey
- 1 tablespoon oil (such as vegetable or canola oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup (120g) all-purpose flour or whole wheat pastry flour
- 1/2 cup protein powder (or use additional 1/2 cup flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch (optional)
Optional Mix-ins
- 1/2 to 1 cup chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Set your oven to 425 degrees F. Prepare a muffin pan by spraying it with cooking spray or lining it with paper muffin cups. Gather all ingredients to ensure easy workflow.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, egg, maple syrup, oil, and vanilla extract. Stir vigorously until the mixture is smooth and well combined to ensure even moisture throughout your batter.
- Combine Dry Ingredients: In a large mixing bowl, mix together the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and cornstarch (if using). For best results, spoon and level the flour to avoid compacting. If you're adding chocolate chips or nuts, toss them into the dry mixture now to coat evenly.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet banana mixture. Gently stir just until combined; it's important not to overmix to keep the muffins tender. Some streaks of flour are okay.
- Fill Muffin Tins and Initial Bake: Spoon the batter into your muffin tins, filling each cup completely full. Top with a few extra chocolate chips if desired. Bake at 425 degrees F for 5 minutes to give the muffins a strong rise.
- Lower Temperature and Finish Baking: Without removing the muffins, reduce the oven temperature to 350 degrees F. Continue baking for another 12-15 minutes. Start checking at 12 minutes to avoid overbaking; muffins should be fully cooked and spring back lightly when touched.
- Cool Down: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Use a butter knife around the edges if needed to loosen muffins, then transfer them to a wire rack to cool completely before serving.
Notes
- Using extra ripe bananas ensures maximum sweetness and moisture.
- You can substitute whole wheat pastry flour for a healthier, fiber-rich option.
- If you don't have protein powder, simply increase the flour amount by 1/2 cup.
- The optional cornstarch helps to improve texture but can be omitted if unavailable.
- Oil can be replaced with melted coconut oil or butter for different flavor profiles.
- Check muffins at the 12-minute mark during the second baking phase to prevent dryness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
