These mini muffins are naturally sweetened with very ripe bananas. I used Almond flour for a gluten free recipe. They are great for breakfast, a healthy snack, or even a late night treat with melted peanut butter. A clean eating recipe full of protein and naturally sweet — and these muffins don’t even taste healthy!
I am all about balance so when I am craving something sweet sometimes it’s nice to have recipes made with whole ingredients. I created this Banana Protein Muffin as a clean recipe that I can eat on the go for breakfast without the guilt.
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 and provides 8 grams of protein per serving. 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, slice them, place in plastic freezer safe bags for quick access when making smoothies.
WHAT I LOVE ABOUT THIS RECIPE:
- Gluten Free – made with Almond flour for a gluten free, clean 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.
- 4 scoops peanut butter Protein Powder
- ¾ cup almond flour
- 1 tbsp ground flax (optional)
- ½ tsp. baking soda (gluten-free, made from corn-starch)
- ¼ tsp. salt
- ¾ cup unsweetened almond milk
- 2 very ripe bananas, mashed
- 3 tbsp avocado oil (or coconut oil)
- 1 egg
- 1 tbsp maple syrup
- ½ tsp. vanilla extract
- 1 tbsp crushed nuts (optional, for topping)
- Coconut oil spray
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine protein powder, almond flour, ground flax (if using), baking soda, and salt; stir to combine.
- In a separate medium mixing bowl, mash bananas and add almond milk, avocado oil, egg, maple syrup, and vanilla; stir to combine.
- Add wet ingredients to dry ingredients and mix well.
- Spray a mini muffin tray with coconut oil spray and evenly distribute the batter among the cups. Sprinkle with crushed nuts, if using.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Store in airtight container for up to 7 days.
