Description
Enjoy these healthy banana bread protein muffins for a nutritious and delicious treat.
Ingredients
Scale
- 3 medium ripe bananas, mashed (approx 340g)
- 125 g non-fat Greek yogurt
- 1 large egg
- 60 ml pure maple syrup
- 5 ml vanilla extract
- 180 g whole wheat flour
- 30 g vanilla whey protein powder
- 5 g baking soda
- 2 g ground cinnamon
- 1 g sea salt
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 12-cup standard muffin tin or use silicone liners.
- In a large mixing bowl, mash the ripe bananas until a liquid consistency with minimal lumps is achieved.
- Incorporate the Greek yogurt, egg, maple syrup, and vanilla extract into the banana mixture, whisking until the wet base is fully emulsified.
- In a separate bowl, whisk together the whole wheat flour, vanilla whey protein powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined; do not overmix as this will toughen the crumb structure.
- Portion the batter evenly into the 12 muffin cups, filling each to approximately three-quarters capacity.
- Bake in the center rack for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack for complete thermal equilibration.
Notes
- For best results, use very ripe bananas.
- Do not overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg