Protein Banana Muffins
- Prep time:15 mins
- Cook time:20 mins
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.
- 1½ bananas (about 1 cup when mashed)
- 3 eggs
- 1 tsp vanilla extract
- 200g almond meal/ground almonds
- 1 tsp bicarb soda
- ½ tsp baking powder (see notes below)
- ½ tsp cinnamon
- 60g The Fast 800 Vanilla Protein (about ½ cup)
- 80g almond butter
- 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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- 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.