Banana Protein Muffins
Scrumptious protein-filled banana muffins. This could also be made as a bread, baked for about 60 minutes.
Servings: 12
Ingredients
- 1 ½ cups very ripe bananas about 4 medium
- ¾ cup baking Splenda*
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup Greek yogurt nonfat or 2%
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup protein powder**
- 1 teaspoon instant espresso powder optional
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips optional
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Puree the bananas in a blender. (This will yield much smoother muffins than simply mashing them.)
- In a medium bowl, stir together the banana, Splenda, melted butter, yogurt, vanilla extract, and egg.
- In a separate bowl, whisk together the flours, instant espresso powder (if using), baking soda and salt.
- Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips (if using).
- Fill each muffin cup about ¾ full.
- Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
- Move the muffin pan to a cooling rack, cool for 10-15 minutes. Remove muffins from the pan and let them finish cooling on the cooling rack.
- Muffins can be stored in an airtight container with a paper towel inside for up to 3 days.
Notes
*If you want to use regular sugar, use ½ granulated sugar and ¼ cup brown sugar, packed, in place of the baking Splenda.
**We use the Quest protein powder multi-purpose mix. It's crucial that you not use a higher oven temperature than 325 F with this flour replacement.
**We use the Quest protein powder multi-purpose mix. It's crucial that you not use a higher oven temperature than 325 F with this flour replacement.