Make these moist, no-sugar-added protein muffins using overripe bananas. They are perfect for high fiber, low sugar snacking during your work week.
Author:purejoyalex
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 very ripe large bananas, mashed
1 cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/4 cup maple syrup (optional, for slight sweetness)
1 3/4 cups whole wheat pastry flour
1 scoop (about 30g) vanilla or unflavored protein powder
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, combine the mashed bananas, Greek yogurt, eggs, vanilla extract, and applesauce. Whisk until smooth. If you are adding the optional maple syrup, mix it in now.
In a separate medium bowl, whisk together the flour, protein powder, oat bran, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
Gently fold in the blueberries.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a higher fiber boost, substitute 1/4 cup of the flour with ground flaxseed.
If you prefer a completely sugar-free option, omit the maple syrup and rely on the sweetness of the ripe bananas.
These protein muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.