A clean eating recipe for Banana Protein Muffins that are full of natural sweetness. These muffins get their moisture by using very ripe mashed bananas. A base of oats, full of protein, naturally sweet — and these muffins don’t even taste “healthy” at all!!
I am all about balance so when I am craving something sweet sometimes it’s nice to have recipes made with whole ingredients.
I am a huge fan of muffins and I would eat them everyday if they were better for me. I created this Banana Protein Muffin as a clean recipe that I can eat on the go for breakfast without the guilt. The base for these muffins are oats, they are filled with protein, naturally sweet, and taste like the “real deal”.
For this recipe, I used PB Fit Powder and I use it in so many of my recipes. It gives that peanut butter taste we all love without all the calories and fat. Works great in baking and smoothies. You can use any flavor protein powder you like or even leave it out and add nuts for extra protein and flavor. I personally love the combination of banana and peanut butter together, definitely my fav!
I never let any food go to waste. The simplest and most underrated way to save money on food is to not ever let anything go to waste. I don’t eat a lot of bananas, but I love baking with them and having them for smoothies, so I never let me go to waste. I allow my bananas to fully ripen on the counter. When the skin is browned I throw them in the freezer, skin on, and allow them to thaw out when I use them for baking. I also take a few bananas, remove the skin, cube them, place in plastic freezer safe bags for quick access when making smoothies.
WHAT I LOVE ABOUT THIS RECIPE:
- They are easy to grab on the go!
- Enjoy any time of day – Breakfast, snack, top with peanut butter to fulfill that late night craving.
- Naturally Sweet – Really ripe bananas add sweetness and moisture.
- Make ahead of time as part of your meal prep – The muffins will last all week-long. Simply place them in a plastic bag, seal, and store at room temperature for up to 5 days. To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months.
To make these muffins low carb, substitute coconut flour. Be careful and make sure you measure out the coconut flour EXACT – it’s more absorbent than regular flour so if you add too much it will make your muffins dry instead of moist.
- 11/2 cups quick cooking oats
- 11/4 cup unsweetened almond milk or any milk you prefer
- ½ cup brown sugar
- ½ cup flour (you can substitute ½ cup + 2 Tbsp. coconut flour)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. P&B fit powder or any protein powder you prefer
- 1 cup mashed ripe bananas (roughly 2 to 3 bananas)
- 2 large egg whites
- 2 Tbsp honey
- 1 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- Preheat oven to 350 degree F.
- Line a muffin tin with cupcake wrappers or spray with nonstick cooking spray.
- Mix wet ingredients in medium-sized mixing bowl until well combined including milk, egg whites, honey, coconut oil, and vanilla extract. Mix in brown sugar and set aside.
- In a large mixing bowl combine all dry ingredients including oats, flour, baking soda, salt, and protein powder.
- Slowly stir wet ingredients into dry ingredients until completely combined. Stir in mashed bananas.
- Using a spoon or cookie scoop, fill muffin tin until roughly ¾ full.
- Bake for 25 minutes.