Live in health with Dr. Sasha High

Banana Almond Protein Muffins

Banana Almond Protein Muffins

Delicious banana muffins with crunchy almonds that are refined-sugar free, oil-free and high in protein? Yes please!! I made these for my HealthyHigh Mom & Baby Bootcamp ladies as an after workout treat so they had to be super healthy. I wanted to try baking with protein powder, but I don’t love the taste so I only used a 1/2 scoop of vanilla whey protein and then a 1/2 scoop of unflavoured pea protein. This provided just the right amount of sweetness without the very distinct, overly-sweet flavour of most whey protein powders. I love adding nuts to my muffins for the crunch factor, but these could be omitted or a different nut substituted.

In the photo above, I serve them alongside Sunflower Protein Bars made with VitaFiber syrup. I’ll share the recipe for those another day (I didn’t use any measurements so I’ll have to re-do the recipe and pay attention next time!).

Enjoy!

 

    Ingredients:

  • 2 ripe bananas
  • 1egg
  • 1/2 cup plain Greek yoghurt
  • 1/2 scoop vanilla whey protein
  • 1/2 scoop unflavoured pea protein (or just do 1 scoop of vanilla above)
  • 1 tsp baking powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp cinnamon
  • 1 tbsp carob powder (optional)
  • 1 cup quinoa flour (or flour of choice if you’re not picky about texture)
  • 1/2 tsp salt
  • 1/4 cup slivered almonds
    Directions:

  1. Preheat over to 375F and grease muffin cups with coconut oil (or oil of choice).
  2. In a large bowl, mash the bananas then mix in egg and Greek yoghurt.
  3. Add vanilla protein, pea protein, quinoa flour, cinnamon, carob and salt. Mix the baking powder and apple cider vinegar in a little bowl and then pour into the batter.
  4. Once the batter is well combined (it will be pretty runny), fold in the slivered almonds.
  5. Scoop into greased muffin tray until 3/4 full. I was able to get 10 small muffins out of this recipe. Bake at 375F for 15 minutes.


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