Protein packed breakfast muffin
There’s something about the smell of warm cinnamon and banana baking on a weekend morning that just lights me up inside. As much as I love a muffin, I also have searched for recipes that are high in protein and low in oil and sugar without being dry or crumbly. I just couldn’t find anything that fit the bill! That’s where these pillowy protein banana nut muffins were born. I promise you these will not disappoint! They’re moist, heavy on the cinnamon, perfectly sweet, and are healthy enough to have for breakfast!
Maple syrup sweetened
Most muffin recipes I’ve found online have so much sugar and various oils that are very high in calories. These Pillowy Protein Banana Nut Muffins have been my go to banana muffin recipe and for good reason! They are high in protein because you will use 1/2 cup of protein powder, 1/4 cup of Greek yogurt, and an egg! All together those things add about 45-50 grams of protein depending on what brands you use! That’s about 5-6 grams of protein per muffin (as much as eating a whole egg!). You could even cut one in half and spread a few tablespoons of nut butter on top to add another 6-8 grams of protein! I love to have a high protein breakfast because it keeps me feeling full throughout the day and reduces my cravings in the evening dramatically.
If you love this recipe and want to make another nutritious muffin, try these!
Or if you want a meal prep breakfast recipe that’s quick and healthy, these little egg frittatas are perfect!
INGREDIENTS
- 3 overripe bananas
- 1 egg
- 1/3 cup maple syrup
- 1/4 cup greek yogurt
- 1/4 cup plant milk
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/2 cup protein powder (I use Naked Pea Protein)
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 tsp salt
Directions
Step 1: Preheat oven to 350F. Line a muffin pan with muffin tin liners. In a large mixing bowl, mash bananas until smooth. Add in egg, maple syrup, greek yogurt, vanilla, and milk. Stir until combined.
Step 2: In a separate bowl combine flour, protein powder, baking soda, cinnamon, and salt. Once combined, slowly add dry ingredients into the wet until combined, do not overmix. Fold in chopped walnuts.
Step 3: Pour batter into muffin tin until a few cm from the top of the pan. Sprinkle remaining walnuts on top and extra cinnamon if you wish. Bake for 20 minutes at 350. Sprinkle with flaky salt, let cool for 5 minutes, and enjoy!
Notes
- Use whatever protein powder you have on hand. I always use a vanilla flavored one but chocolate could be good too!
- The more ripe the banana the sweeter it will be!
- Drizzle with nut butter for a delicious protein addition.
- These keep very well in the freezer for about 2 months. Just take out of the freezer and hour before you want to enjoy, then microwave for about 15 seconds,
