Banana Nut Protein Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
- 1 teaspoon pure vanilla extract
- 1/2 tsp salt
- 1/4 cup maple syrup or honey
- 1 1/2 tsp baking soda
- 1 1/2 cups spelt whole wheat whole wheat pastry or all-purpose flour (i used spelt flour.)
- 29 grams or 1 scoop protein powder
- 1 tablespoon ground cinnamon (yes- i really love cinnamon if you're not as fond, a teaspoon will do)
- 3 large ripe bananas mashed (about 2 cups)
- 2 cage-free organic eggs
- 1/2 cup fat free greek yogurt
- 2 tablespoons olive oil or melted coconut oil
- 1/4 cup brown or coconut sugar (optional if you like a sweeter muffin)
- 1/4 cup of chopped raw pecans or walnuts (optional for topping)
- Carbohydrate 8.7676535576729 g
- Cholesterol 48.805 mg
- Fat 18.5094371111174 g
- Fiber 0.707788862948947 g
- Protein 0.489841333333333 g
- Saturated Fat 11.6923937777789 g
- Serving Size 1 1 muffin (54g)
- Sodium 131.386177778062 mg
- Sugar 8.05986469472395 g
- Trans Fat 1.31974591111111 g
- Calories 198 calories
Preheat your oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray or fill with muffin liners. In a large mixing bowl, combine mashed bananas (I mashed via my blender) with eggs, yogurt, coconut oil, maple syrup, vanilla and sugar (if using). Stir vigorously for about a one minute, or until the mixture is smooth. In a separate bowl, combine the dry ingredients. For best results, spoon flour into cup (rather than scooping with cup) and then level using a butter knife. Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't overmix.Spoon batter into the prepared muffin tins filling each one completely full and top with chopped nuts. Bake for about 25 minutes or until a toothpick comes out clean.Cool for about five minutes then remove to a wire rack to finish cooling. Because these muffins are so moist, they have a tendency to stick to muffin liners, use a butter knife around the edges to remove. Enjoy!
