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!).
- 2 ripe bananas
- 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
- Preheat over to 375F and grease muffin cups with coconut oil (or oil of choice).
- In a large bowl, mash the bananas then mix in egg and Greek yoghurt.
- 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.
- Once the batter is well combined (it will be pretty runny), fold in the slivered almonds.
- 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.