Try these delicious and filling protein banana muffins for a sweet treat that offers slow releasing energy throughout the day. Make a batch and freeze for a quick, on-the-go lunch option for days where you’re out and about and need a boost of both protein and energy.
Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4.
Line a muffin tin or grease eight wells.
In a mixing bowl, mash banana well, add eggs and vanilla and whisk until well combined.
Stir through the almond flour, bicarb soda, baking powder, cinnamon and protein until just combined – do not over mix.
Fold through almond butter so it’s marbled through the mix.
Divide the better into eight muffins and bake for 15-20 minutes until a skewer comes out clean.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat if you wish and serve.
Batch cook and freeze in portions for up to 2 weeks. Defrost and reheat before serving.
Fresh bananas can be swapped with frozen bananas (just make sure to defrost first)
Chocolate Protein powder can be swapped with Vanilla.
If following a gluten free diet, please check the label of the baking powder to ensure there are no sources of gluten.
Almond meal (also known as ground almonds or almond flour) can be substituted for wholemeal flour although it may alter batter consistency and will be higher in carbs.
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