Banana Protein Breakfast Muffins (GF/DF)

It’s a tale as old as time. You buy a big bunch of bananas. Eat a few. The rest start to speckle with spots as the days go by and you consider throwing them out or making banana bread. This is the recipe you use in that situation which not only puts those overripe bananas to good use but transforms them into healthy breakfast muffins that will keep you full and feel decadent to eat. I’ve adapted this recipe from this one from The Healthy Consultant to pack in a bit more protein and other nutritious ingredients.

A lot of people steer away from banana because of the high sugar content and while that’s true, bananas eaten in moderation can have amazing benefits. Bananas are rich in potassium which helps cramping (hello period days), regulates heart function and lowers blood pressure. It also has iron, fiber and magnesium as well as vitamin C and B6 which support everything from anemia prevention and stress regulation to collage production and constipation protection. Now that we’ve got that out of the way, this recipe is also backed with many other good for you ingredients like hydrating and fiber-rich chia seeds, protein packed and skin-benefitting hemp seeds, bone and metabolism supporting coconut and of course, the actual protein sources of protein powder and eggs which keep you full and help support appropriate muscle growth. The dark chocolate chips, while they have benefits, are honestly just for decadence.

I’ve been addicted to these muffins lately - they’re rich and satisfying without being too sugary or sweet and Nick and I have been eating two in the morning and haven’t been hungry at all for lunch. They also keep well in the freezer so you can take them out when you’re in the mood and keep those bananas going for months - take that overripe bananas!

Let me know how you like them if you test out the recipe!

Print

With ImageWithout Image

Banana Protein Breakfast Muffins (GF/DF)

Yield: 12

Author: Sarah Dubow

Prep time: 10 MinCook time: 20 MinInactive time: 20 MinTotal time: 50 Min

These incredible muffins are packed with protein and so decadent you feel like you're eating dessert. Enjoy them for breakfast or an after dinner treat.

Ingredients

• 1 & 3/4 cup almond flour
• 3 ripe bananas (+1 for decorating)
• 3 tablespoons of hemp seeds
• 2 tablespoons chia seeds
• 1/4 cup coconut shreds
• 2-3 tablespoons of maple syrup
• 2 teaspoons vanilla extract
• 1/3 cup almond butter OR 1 small package of apple sauce (increase cooking time if choosing apple sauce)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 scoops neutral or sweet protein powder (I use Chocolate Maca from Epic Protein)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Pinch of salt
• 3 eggs (or vegan eggs)
• 1/2 cup of vegan dark chocolate chips

Instructions

1. Preheat oven to 350
2. Line a muffin tin with parchment paper
3. Mash the 3 ripe bananas with a fork until well mashed
4. Add all liquid ingredients in one bowl and combine well except for the almond butter
5. Add all dried ingredients into the bowl except for the dark chocolate chips
6. Pour in almond butter or apple sauce, combine, then add in dark chocolate chips and fold in well
7. Divide the batter into 12 muffin cups filling about 3/4 of the way
8. Top each with a banana slice and sprinkle with more cinnamon and nutmeg
9. If using almond butter bake for 15-20 minutes or until a fork comes out clean, remove from muffin tins and place on a wire rack for 20 minutes to cool
10. If using apple sauce, bake for 20 minutes, then another 20-25 or until a fork comes out clean, remove from muffin tins and place on a wire rack for 20 minutes to cool
11. Store in the fridge for up to a week or in the freezer for up to two months

Created using The Recipes Generator