Banana nut protein muffins

Banana Nut Protein MuffinInspired by some brown bananas sitting on the side, and a delicious looking set of banana protein muffins over at Dashing Dish, I set about using what I had to make my own power muffins this afternoon. Despite a large number of adjustments, they turned out great and taste pretty delicious!

First-up, these muffins are 100% natural, made with no flour and no sugar. The only additives are a little vanilla whey protein powder and some baking soda to help them rise. The core ingredients are rolled oats and bananas, and I added some milled flax seed for extra nutrients and that nutty texture. Unfortunately, the only greek yoghurt I had was full-fat, and I also added walnuts (because I love them) and sultanas (for natural sweetness).

That said, a lot of the carbs are from fiber and natural fruit sugars, and the fat profile is nearly all healthy poly and mono saturated fats.

Without doubt, these are not “low calorie” muffins, but they are made with truly wholesome ingredients and packed with nutrition. Given the high carbs, if eaten at the right time, these muffins make for a power-packed refueling after a hard workout. Oh, and apologies to my US friends, but I am working in metric today while I visit with my family in England.

Banana nut muffins
Muffins, fresh out of the oven!

Ingredients

200g of rolled oats
54g (two scoops) of protein powder
2 whole eggs
100g of greek yoghurt
50g milled flax seed
2 ripe bananas
100g sultanas
14 walnut halves (crushed)
150ml of almond milk
Nutmeg, cinnamon, salt
1 level tsp baking soda

Instructions

  1. Preheat oven to 190ºC
  2. Mix all the dry ingredients in a large mixing bowl (by hand) using a metal spoon
  3. Chop the two, ripe bananas into slices and add to the bowl
  4. Add the greek yoghurt, sultanas and nuts
  5. Stir until the fruit and nuts are mixed in
  6. Add approximately 100ml of almond milk and continue to stir
  7. Add up to another 50ml of almond milk until you have the desired consistency (thick batter)
  8. Spoon the mixture evenly into a greased, twelve pocket muffin tin
  9. Bake in the middle of the oven for 15-18 minutes (15 mins, if fan assisted)

Test with a cocktail stick by inserting one into a muffin; if it comes out clean, they’re done!

Nutritional info per muffin

Calories: 175
Protein: 7g
Carbs: 22g
Fat: 6g

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