Protein Banana Bread Muffins

Name: Protein Banana Bread Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1.75 cup almond flour; .5 cup arrowroot starch or tapioca starch; 2 scoops FlavCity Vanilla Cream Protein Smoothie; 1 teaspoon baking soda; .25 teaspoon salt; 2 eggs; 2 tablespoons coconut sugar; 2 teaspoons vanilla extract; .25 cup butter, melted; 1.25 cup bananas, mashed (~3 bananas); 1 tablespoon apple cider vinegar; 1 cup chopped walnuts; .5 cup chocolate chips

Author:

Bobby Parrish August 29, 2024

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In Autumn, there’s not much better than some banana bread with a hot cup of coffee or tea for breakfast. These Protein Banana Bread Muffins will give you the same warm, cozy feel, but are much more nutritious and contain so much less sugar. Our FlavCity Vanilla Cream Protein Smoothie amps up the protein, and most of the sweetness comes from the bananas and just a bit of coconut sugar and chocolate chips. A conventional banana bread recipe can’t hold a candle to this much more nutritious version. Try this easy recipe today!Makes 10 Muffins

For this recipe you can use

Protein Banana Bread Muffins

categoryDessert, Breakfast, Snacks

prep time15 minutes

cook time22 minutes

Servings:

servings

Ingredients

Directions

Preheat the oven to 350F. Lightly grease a muffin pan with avocado oil and set aside.
In a large bowl, add almond flour, arrowroot starch, FlavCity Protein Smoothie, baking soda, and salt. Whisk to combine and set aside.
In a separate bowl, beat together eggs and coconut sugar for 2 minutes, until it’s nice and frothy. Add the vanilla, melted butter, mashed bananas, and vinegar. Beat on medium speed until well combined.
Add the banana mixture to the flour mixture and stir with a spatula until well combined. Mix in the walnuts (setting aside ¼ cup to top, if desired), and chocolate chips (setting aside 2 tablespoons to top, if desired).
Evenly distribute the batter into the prepared muffin pan about ¾ the way up for each muffin.
Then top each muffin with the reserved walnuts and chocolate chips.
Bake for 22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let muffins cool. Enjoy!

*Note:

Store any leftover muffins in a zip top bag or airtight container with a paper towel to absorb moisture. They will last at room temp for up to 4 days if stored correctly.
If using FlavCity plant-based protein smoothie, be sure to double the amount to 4 scoops.