High Protein Banana Muffins

These Banana Protein Mini Muffins are naturally sweetened with ripe bananas and packed with protein, making them the perfect grab-and-go breakfast or snack. They're soft, fluffy, and kid-approved! I love to eat 1-2 before a workout or offer them to my kids for breakfast!

Yield: 18 mini muffins or about 9 standard size muffins

Ingredients

• 2 large ripe bananas

• 2 large eggs

• 1½ cups almond flour

• ½ cup vanilla protein powder- this is one of my favorite brands: linked here

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 2 tablespoons dark chocolate chips

• Dash of salt

Instructions

1. Preheat your oven to 350°F and lightly grease a mini muffin pan (linked mine here) or line with mini muffin liners.

2. Add all of the ingredients to a blender and blend until smooth.

3. Using a small cookie scoop, evenly divide the batter into the mini muffin pan (i use this one), filling each cup about ¾ full.

4. Bake for 12-17 minutes, or until a toothpick inserted into the center comes out clean.

   • For standard-size muffins: Bake for 15–20 minutes.

5. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

Storage:

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Approximate Macros (per mini muffin)

• Calories: 105

• Protein: 5 g

• Carbohydrates: 8 g

• Fat: 7 g

• Fiber: 2 g