There’s nothing worse when you’re on prep or trying a new diet and you can’t enjoy delicious baked goods anymore. Fear not because there are little loopholes where you can enjoy a treat more often. Luckily, I’ve tried and tested this banana protein muffin recipe and can confidently say it fulfils your sweet tooth. There are so many recipes floating around the internet with protein powder, sweet potato, and oats recipes but this recipe is so easy you’ll be able to enjoy it within 30 minutes.
Banana Protein Muffin Ingredients
- 260g overly ripe bananas
- 1 cup of rolled oats
- 50g coconut flour
- 2x whole eggs
- 2x scoops of Scitec Nutrition Peach Protein (you can use any protein you want)
- 1/2 tablespoon of baking powder
- 2 drops of vanilla essence
- 1 serve of Queens sugar-free maple syrup
RELATED: Gold Standard 100% Whey Protein
- Pre-heat oven to 150 degrees on fan force
- Add your banana, maple syrup, vanilla essence and eggs into a bowl.
- Put your oats, coconut flour, protein powder and baking powder into a food processor and pulse it until it becomes a powder.
- Add your other ingredients from the bowl into the food processor and turn it on until it mixes altogether and forms a batter.
- Add your batter to your muffin liners
- Put into the middle of the oven.
- Bake for 20 minutes or until they’re cooked all the way through.
Note: Check on the muffins at 10 minutes. If they start to burn put aluminium foil over the top. Use a skewer to check if they’re cooked all the way through. If they’re cooked all the way through remove them from the oven.
Macros and serves
It makes 12 muffins.
PER SERVE | Energy: 103 Calories Protein: 6.7g | Fat: 2.7g | Carbs: 9.2g | Sodium: 22mg
Make sure you consume within 5 days when they’re fresh, otherwise freeze them to keep them longer. You can enjoy them heated up or at room temperature and store them in the fridge in a container.