Banana Nut Protein Muffins

Banana, protein, muffin

Dessert, Snack

Yield: 12 - 15

Author: Dr. Leo Moore MD, MSHPM, AAHIVE

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Banana Nut Protein Muffins

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ever bought a bunch of bananas only to find them turning brown before you can enjoy them all? Personally, this happens more often than I care to admit. The struggle with bananas ripening too quickly is real, but fear not! I have a clever and delicious solution for those overripe bananas - a recipe that turns them into moist and flavorful banana nut protein muffins. Say goodbye to food waste and hello to a tasty treat that not only rescues your ripe bananas but also provides a protein boost to start your day. These also make a great snack, whether between meals or before a workout.For those with nut allergies, you can simply omit the walnuts and substitute the almond flour for whole wheat flour. Still delicious and nutritious. Nom nom nom.

Ingredients

Wet Ingredients

• 3 ripe bananas, mashed
• 1/3 cup unsweetened almond milk (or soy milk for extra protein)
• 1/3 cup melted coconut oil (unsalted butter also works)
• 3 large eggs (at room temperature)
• 1.5 teaspoons vanilla extract

Dry Ingredients

• 2 cups almond flour (or whole wheat flour)
• 1.5 teaspoons baking soda
• 3/4 teaspoons baking powder
• 1/2 cup sugar substitute (Ex. erythritol or monkfruit - I prefer Swerve)
• 3/4 teaspoons salt
• 3/4 teaspoons cinnamon
• 3/4 cup walnuts (chopped)
• 12 - 15 walnut halves for muffin topping

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, combine your wet ingredients: mashed bananas, milk, melted coconut oil, eggs, and vanilla extract.
3. In a separate bowl, mix your dry ingredients: almond flour, vanilla protein powder, sugar substitute, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the chopped walnuts into the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Place 1 walnut half on top of the batter in the middle of each muffin tin. Press the walnut down gently into batter, so that it will bake into the muffin.
8. Bake in the preheated oven for 18 - 20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Calories

180

Fat

14 g

Carbs

7 g

Fiber

3 g

Sugar

3 g

Protein

10 g

Nutrition facts may vary based on specific ingredients used.

https://drleomoore.com/recipes/banana-nut-protein-muffins

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