Dairy-Free Banana Protein Muffins
Light, fueling these soft banana protein muffins make the perfect snack for busy days!
Servings 7
Calories 98kcal
Equipment
Ingredients
- 1.5 Bananas mashed (½ cup)
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ¼ cup Honey
- 1 Egg
- ⅓ cup Vegan vanilla protein powder
- 1 teaspoon Baking powder
- ⅛ cup Gluten-free all purpose baking flour
Instructions
- Preheat the oven to 350 degrees Farhenheit.
- Mash the bananas leaving minimal chunks.
- Add in the wet ingredients and mix well.
- One by one add in the dry ingredients and mix until combined.
- Line a muffin tray with silicone muffin cups and portion the muffin batter.
- Bake for 28 minutes and remove from the oven.
- Let cool in the pan fully.
Video
Notes
- The protein banana muffins come out really soft. So, make sure to let them cool fully in the pan before removing them.
- At room temperature, they’re really light and moist. After being in the fridge, they do firm up a bit.
- They can be stored on the counter for 2-3 days or in the fridge for 5-7 days.
- Make sure to mash your bananas well so that there are not large chunks throughout the muffins.
- Silicone muffin cups work best for the banana protein muffins but paper is okay. Don’t just grease the muffin tin though or you’ll have trouble getting them out.
Nutrition
Calories: 98kcal | Carbohydrates: 19g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 23mg | Potassium: 186mg | Fiber: 1g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 0.4mg