Banana Protein Muffins
Fluffy, naturally sweetened, and packed with a little extra protein. Perfect for lunchboxes, snacks, or breakfast on the go.
Ash from @ashleigh.cooks has created these incredibly moreish banana protein muffins that are as easy to make as they are to eat. Perfectly fluffy, naturally sweetened with ripe bananas and a touch of maple syrup, and packed with a little extra protein to keep little ones going, these are the kind of muffin you'll want on high rotation. The recipe makes both regular and mini muffins in one batch, so you've always got the right size on hand, whether it's for lunchboxes, after-school snacks, or a quick breakfast on the go. Add chocolate chips if you're feeling a little extra (always a yes).
Ingredients
Wet Ingredients
- 3 large overripe bananas (about 1½ cups mashed)
- 2 large eggs
- ½ cup Greek yogurt
- 2 tbsp extra virgin olive oil
- ¼ cup maple syrup
- 1 tsp pure vanilla paste
Dry Ingredients
- ½ cup wholemeal plain flour
- ½ cup plain flour
- ½ cup Unrefined Nutrients Kid's Immune Protein, Vanilla Vanguard
- ⅓ cup coconut sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt (optional)
- 1 tsp ground cinnamon
Optional
- Chocolate chips (dark, milk, or white chocolate)
Method
Step 1: Prep
Preheat the oven to 180°C fan-forced. Line a 12-cup muffin tin with liners. Line a mini cupcake tray with mini muffin liners, or grease a mini silicone muffin tray.
Step 2: Make the Batter
Add the bananas, eggs, Greek yogurt, olive oil, maple syrup, and vanilla paste to a blender. Blend until smooth.
In a large bowl, whisk together both flours, Unrefined Nutrients Kid's Immune Protein Vanilla Vanguard, coconut sugar, baking soda, baking powder, salt (if using), and cinnamon.
Pour the blended wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix.
Fold in chocolate chips, if using.
Step 3: Bake & Cool
Scoop into the prepared muffin tins, filling each cup almost to the top.
Bake regular muffins for 18 minutes and mini muffins for 8 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool before enjoying. They're lovely warm, but still retain their moisture for days once cooled.
Blending the wet ingredients gives you a super smooth, lump-free batter, perfect for children or adults sensitive to texture. A stick blender in a jug or a regular blender both work perfectly.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
