Healthy Banana Protein Muffins

​These chocolate chip banana protein muffins are an excellent choice for a healthy, quick snack. Sweetened naturally with honey and made using almond and oat flours, they are both gluten-free and dairy-free. The addition of protein powder enhances their nutritional value, making them suitable for post-workout snacks or to satisfy late-night chocolate cravings. The recipe is straightforward, requiring only about 30 minutes from start to finish.​

Ingredients:

• Wet Ingredients:​
  
  

  • Banana puree​

  • Honey​

  • Eggs​
    
    

• Dry Ingredients:​
  
  

  • Almond flour​

  • Oat flour​

  • Vanilla protein powder​

  • Baking powder​

  • Baking soda​

  • Salt​

  • Cinnamon (optional)​
    
    

• Add-ins:​
  
  

  • Chocolate chips or chopped nuts (optional)​
    
    

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 10 liners and set aside.​

2. In a large mixing bowl, whisk together the banana puree, honey, and eggs until well combined.​

3. Add the almond flour, oat flour, protein powder, baking powder, baking soda, salt, and cinnamon (if using) to the wet ingredients. Mix until just combined.​

4. Gently fold in the chocolate chips or chopped nuts, if desired.​

5. Scoop the batter into the prepared muffin liners, filling each about 3/4 full.​

6. Bake for 18-24 minutes, or until a toothpick inserted into the center comes out clean.​

7. Remove from the oven and allow the muffins to cool completely before serving.​
   
   

Serving and Nutritional Information:

This recipe yields 10 muffins. While exact nutritional values may vary based on specific ingredients used, each muffin is designed to be a healthy snack option, incorporating natural sweetness from bananas and honey, healthy fats from almond flour, and added protein from the protein powder. For detailed nutritional information, it's recommended to use a nutritional calculator with the specific brands and quantities of ingredients you use.​

These muffins can be stored at room temperature in an airtight container for 3-5 days. They also freeze well; ensure they are completely cooled before transferring to a freezer-safe bag and storing for up to three months.