Protein Muffins
These flourless protein muffins are made with mashed banana, almond butter and protein powder. They come together quickly in a blender and are oil-free, gluten-free, dairy-free and have 11 grams of protein in each muffin.
Servings: 12
Equipment
Ingredients
- 1 cup mashed banana
- 3 large eggs
- ¼ cup maple syrup
- 1 cup natural drippy almond butter I used Wild Friends
- 2 Tablespoons almond milk
- 1 teaspoon vanilla extract
- ½ cup vanilla protein powder I used Sun Warrior
- 1 teaspoon baking powder
- ¼ teaspoon sea salt skip if almond butter is salted
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper muffin liners or silicone liners. Set aside.
- In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
- Stir in chocolate chips with a spatula.
- Fill each muffin cavity about 3/4 full with the muffin batter. Top each muffin with chocolate chips.
- Bake for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5-10 minutes or until they are firm and cool enough to handle. Remove from tin and let cool completely on a wire rack.
Video
Notes
- Storage: These protein muffins will stay fresh in an airtight container at room temperature for up to 4 days. You could also store them in the fridge for one week, or freezer for three months. When ready to enjoy, let them thaw in the fridge overnight.
Nutrition
Serving: 1 muffin | Calories: 255kcal | Carbohydrates: 21g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 104mg | Fiber: 3g | Sugar: 12g