Ingredients
Wet Ingredients
- 2 large very ripe brown bananas, mashed
- 2 eggs
- 1/4 cup honey or sugar-free syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup self-rising flour
- 1/2 cup vanilla protein powder
- 1/2 teaspoon cinnamon
Optional
- 1/2 cup chocolate chips or chopped walnuts
Method
- Mash the bananas really well in a large bowl until mostly smooth.
- Whisk in the eggs, honey or syrup, and vanilla until fully combined and emulsified.
- Add the self-rising flour, protein powder, and cinnamon. Mix until just combined. Do not overmix or the crumb can get dense.
- Fold in chocolate chips or walnuts if using.
- Bake at 350°F (175°C). For muffins: 18–22 minutes. For a loaf: 35–45 minutes. For a small square pan: 25–32 minutes.
- Pull the bread or muffins from the oven when the center is set and a toothpick comes out mostly clean.
Nutrition
Notes
High-Protein Banana Bread Muffin Tips
TEXTURE TIP: These muffins are moist, soft, and slightly dense like banana bread. They are not meant to be light like cupcakes.
PROTEIN POWDER TIP: A whey/casein blend usually gives the best texture. Straight whey can bake a little drier depending on the brand.
MIXING TIP: Do not overmix once the flour and protein powder are added. Mix just until the batter comes together.
SERVING TIP: These are great warm. Microwave a muffin for 10–15 seconds and add a little peanut butter, almond butter, or protein spread if you want.