Description

These Protein Muffins are a delicious and nutritious snack, packed with wholesome ingredients like mashed banana, almond butter, and vanilla protein powder. Perfect for a quick breakfast or post-workout treat, they combine natural sweetness with a boost of protein and fiber. With a soft, moist texture and melty chocolate chips, these muffins satisfy your cravings while supporting your fitness goals.

Ingredients

Main Ingredients

1 cup mashed banana
3 large eggs
¼ cup maple syrup
1 cup natural drippy almond butter (e.g., Wild Friends)
2 Tablespoons almond milk
1 teaspoon vanilla extract
½ cup vanilla protein powder (e.g., Sun Warrior)
1 teaspoon baking powder
¼ teaspoon sea salt (omit if almond butter is salted)
½ cup chocolate chips

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Instructions

Prep: Preheat your oven to 350°F (175°C) and prepare a muffin tin by either spraying it well with cooking spray or lining the molds with paper or silicone muffin liners. Set the prepared tin aside for use after mixing the batter.
Blend: Add the mashed banana, eggs, maple syrup, almond butter, almond milk, vanilla extract, vanilla protein powder, baking powder, and sea salt into a blender. Blend on high speed for about 1 minute until the mixture becomes creamy and smoothly combined.
Mix in Chocolate Chips: Remove the batter from the blender and gently fold in the chocolate chips using a spatula to distribute them evenly without overmixing.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity about three-quarters full. Sprinkle extra chocolate chips on top of each muffin if desired for added texture and flavor.
Bake: Place the muffin tin into the preheated oven and bake for 18 to 20 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 to 10 minutes until firm enough to handle, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Use ripe bananas for natural sweetness and moist texture in the muffins.
If using salted almond butter, omit the added sea salt to avoid excess sodium.
For a vegan option, substitute eggs with flax eggs or another egg replacer, and ensure the protein powder is plant-based.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These muffins freeze well; thaw overnight in the refrigerator before serving.