Clean Eating Protein Banana Nut Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cups banana
- 3/4 cups egg whites
- 1/2 cup plain low fat greek yogurt
- 3/4 cup oats
- 2 scoops vanilla flavored protein powder
- 1/2 cup stevia sweetner
- Carbohydrate 7.04159958604849 g
- Cholesterol 2.50583333333333 mg
- Fat 1.6556516667059 g
- Fiber 1.01974999320371 g
- Protein 3.85634125012958 g
- Saturated Fat 0.159040416679981 g
- Serving Size 1 1 Serving (46g)
- Sodium 160.707541666786 mg
- Sugar 6.02184959284478 g
- Trans Fat 1.24650545834677 g
- Calories 46 calories
I absolutely love these banana bread protein muffins. They are so moist and delicious, and they really do taste like a piece of banana bread! I also love that they are packed with protein, so they are a great way to start my day or to have as a snack. I usually make a batch of these muffins on the weekend, and then I freeze them so that I can have a quick and healthy snack on hand during the week. They are perfect for breakfast, lunch, or a snack, and they are also great for kids. I highly recommend trying these muffins if you are looking for a delicious and healthy treat.
These muffins are also very easy to make. All you need is a blender or food processor, and a few simple ingredients. I like to use overripe bananas in my muffins, because they make them extra moist and sweet. I also use egg whites instead of whole eggs, to make the muffins a little lighter and healthier. And, of course, I add a scoop of protein powder to give them a boost of protein. You can use any type of protein powder that you like, but I prefer to use vanilla flavored protein powder. I find that it gives the muffins a delicious flavor, without being too overpowering.
Step-by-step
- Preheat oven to 350 degrees.
- Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).
- Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.
- Divide mixture evenly between 12 muffin tins.
- Bake for 15-18 minutes, or until toothpick comes out clean.
