Banana Cinnamon Protein Muffins
Soft, cozy, protein-packed muffins perfect for busy mornings, made with wholesome ingredients and warm, bakery-style flavor.
Ingredients
Wet Ingredients
- 1 cup banana puree
- 2 pieces eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup blanched almond flour
- ½ cup oat flour
- ½ cup vanilla protein powder (vanilla pea protein recommended) Best texture with vanilla pea protein
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips or chopped walnuts (optional) Optional add-ins for taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 10 baking liners and lightly spray them with oil to prevent sticking.
- In a large mixing bowl, whisk together all wet ingredients until smooth.
- Add the dry ingredients (except chocolate chips or nuts) and whisk until the batter is well combined.
- Fold in chocolate chips or chopped walnuts if using.
- Scoop the batter into the lined muffin cups, filling each about ¾ full.
- Bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool completely before serving.
Notes
Store cooled muffins in the fridge for up to 5 days or freeze for up to 2 months. Ensure to double the batch for meal prep. Enjoy warm with peanut butter, almond butter, or an extra drizzle of honey.