Name: Banana Protein Muffins (Paleo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 very ripe bananas, mashed until completely smooth (heavily speckled or even brown bananas are the best choice — their starch has converted to sugar and they are sweeter, more flavorful, and easier to mash); 3 large eggs; 1 1/2 cups almond flour, packed (blanched almond flour produces a lighter texture than almond meal — they are not interchangeable); 1/2 cup vanilla or unflavored protein powder, paleo-friendly (egg white, pea, or collagen protein powder all work — whey works if you are not strictly paleo); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon cinnamon; Optional mix-ins: 1/4 cup chopped walnuts, pecans, or dark chocolate chips

Description

Banana Protein Muffins are the satisfying, nutrient-packed grab-and-go breakfast that proves healthy baking does not have to taste like health food. Naturally sweetened with ripe bananas, built on almond flour and protein powder, and ready in just 30 minutes.

Ingredients

- 2 very ripe bananas, mashed until completely smooth (heavily speckled or even brown bananas are the best choice — their starch has converted to sugar and they are sweeter, more flavorful, and easier to mash)

- 3 large eggs

- 1 1/2 cups almond flour, packed (blanched almond flour produces a lighter texture than almond meal — they are not interchangeable)

- 1/2 cup vanilla or unflavored protein powder, paleo-friendly (egg white, pea, or collagen protein powder all work — whey works if you are not strictly paleo)

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1 teaspoon pure vanilla extract

- 1/4 teaspoon cinnamon

- Optional mix-ins: 1/4 cup chopped walnuts, pecans, or dark chocolate chips

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Instructions

Step 1: Preheat and Prepare Your Pan

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners or spray generously with cooking spray — almond flour batter sticks more than regular batter, so do not skip this step.

Step 2: Mash the Bananas

Peel the ripe bananas and mash them in a large bowl with a fork until completely smooth. The smoother the mash, the more evenly the banana flavor and moisture distributes throughout every muffin.

Step 3: Add the Wet Ingredients

Crack the eggs into the mashed banana and add the vanilla extract. Whisk everything together vigorously until smooth and well combined. The mixture should look like a thick, golden batter with no egg streaks visible — about 1 minute of whisking.

Step 4: Mix the Dry Ingredients

In a separate medium bowl, combine the almond flour, protein powder, baking soda, baking powder, salt, and cinnamon. Whisk together until well mixed and no clumps of protein powder remain. Clumps of protein powder in the finished muffin create unpleasant dry pockets

Step 5: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. If you are adding mix-ins like walnuts or chocolate chips, fold them in now with a few gentle strokes.

Step 6: Fill and Bake

Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Slightly wet hands or a cookie scoop make this much easier and neater than trying to pour the thick batter from a spoon. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Store in an airtight container or grab one immediately and enjoy warm.

Notes

Use very ripe heavily speckled or brown bananas — they provide all sweetness and moisture.

Under-ripe bananas produce flat-tasting muffins.

Use blanched almond flour not almond meal — the finer grind produces a lighter, better texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Bake
Cuisine: American