The husband and I are embarking on a health and fitness journey over the next few months. This means clean eating, carb cycling, counting macros, portion control and the like. So we’re finding every way to add more protein to our diets that we can. That’s where these muffins come in. Three overripe bananas and a desire to increase protein means one thing. Protein. Banana. Muffins.
After scouring the internet, I found this recipe from My Engineered Nutrition and knew that I had a winner on my hands. With a few tweaks, given the ingredients that I had on hand and my desire to make 12 muffins and not 8, I came up with the below. Thanks to Meg for the inspiration!
I think they were a little dense and dry to be perfect, so next time I’ll try tweaking with an extra egg and possibly whipping the egg whites first to make them airer.
Gluten Free Banana Chocolate Chip Protein Muffins
Makes 12 muffins
Total Time: 30 minutes
Adapted from My Engineered Nutrition
- 2 rounded scoops Vanilla or Banana protein powder (whey or casein preferred)
- 1/3 cup coconut flour
- 1/3 cup oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripened bananas, about 2-3 bananas
- 1 egg
- 1 egg white
- 1/3 cup coconut oil
- 1 tsp vanilla
- 1/3 cup chocolate chips
- Preheat oven to 375 F. Spray a standard muffin pan with spray oil. I prefer coconut oil spray, but Pam works fine too.
- Combine all dry ingredients in a medium bowl. That’s the protein powder, coconut flour, oat flour, baking powder, baking soda, and salt. You can replace the coconut and oat flours with the flours of your choice (almond flour, whole wheat, gluten free blend, AP). Of course, using a wheat flour would make these contain gluten.
- In a large bowl or the bowl of a stand mixer, combine bananas, eggs, coconut oil and vanilla. Thorough combine, either using the stand mixer or a handheld beater.
- Add the dry ingredients and mix until just combined. Avoid over mixing, which creates a dense muffin.
- Fold in the chocolate chips, reserving a few to place on top of the muffins.
- Divide the muffin mixture across the muffin tin and place remaining chocolate chips on top.
- Bake at 375 for approximately 20 minutes or until a toothpick comes out of a center muffin clean.
- Cool on a cooling rack for about 5 minutes (if you can wait that long!).
(Calculated via MyFitnessPal)
- 136 Calories
- 6.5g protein/16.2g carbs/ 8.7g fats
- 217mg sodium
- 123mg potassium
- 2.9g Fiber
- 6.3g Sugar
If you make these muffins, let me know how they turn out for you. What’s your favorite way to increase protein in your diet? Share with me in the comments or on social media, using the hashtag #mostlyhealthyallreal.