lower-carb banana protein muffins

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Craving banana muffins but watching your carb intake? These Lower-Carb Banana Protein Muffins are here to satisfy your sweet tooth without derailing your diet! Made with almond flour, ripe bananas, and a scoop of protein powder, these muffins are moist, fluffy, and packed with flavor. They’re naturally sweetened, gluten-free, and perfect for a quick breakfast, post-workout snack, or guilt-free dessert. With a boost of protein and healthy fats, these muffins will keep you full and energized throughout the day. Whether you’re following a low-carb lifestyle or just looking for a healthier muffin option, these are sure to become a favorite.

Ingredients


To make approximately 12 muffins, you’ll need the following ingredients:

  • 2 ripe bananas (mashed): Provides natural sweetness and moisture. The riper the bananas, the sweeter the muffins.
  • 2 cups almond flour: A low-carb, gluten-free alternative to regular flour that adds a nutty flavor and moist texture.
  • 1 scoop vanilla or unflavored protein powder (about 1/4 cup): Adds a protein boost and helps with structure.
  • 1/4 cup granulated sweetener (e.g., erythritol, monk fruit, or stevia): Keeps the muffins low-carb while adding sweetness.
  • 1 teaspoon baking powder: Helps the muffins rise and become fluffy.
  • 1/2 teaspoon baking soda: Works with the baking powder to create a light texture.
  • 1/2 teaspoon ground cinnamon: Adds warmth and depth of flavor.
  • 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
  • 2 large eggs: Acts as a binder and adds structure to the muffins.
  • 1/4 cup unsweetened almond milk (or milk of choice): Keeps the batter moist and easy to mix.
  • 1/4 cup melted coconut oil or butter: Adds richness and moisture.
  • 1 teaspoon vanilla extract: Enhances the overall flavor profile.
  • Optional add-ins:
  • 1/4 cup chopped walnuts or pecans: Adds crunch and healthy fats.
  • 1/4 cup sugar-free chocolate chips: For a touch of indulgence.

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil or cooking spray.
  2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, protein powder, granulated sweetener, baking powder, baking soda, cinnamon, and salt until well combined.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the mashed bananas, eggs, almond milk, melted coconut oil or butter, and vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Fold in Add-Ins: If using, gently fold in the chopped nuts or sugar-free chocolate chips.
  6. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Store: Store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

Notes

  • Customization: Feel free to customize this recipe to suit your preferences. Swap the almond flour for sunflower seed flour for a nut-free version, or add shredded coconut for extra texture.
  • Texture Tips: For a smoother texture, use a finer almond flour. For a chunkier texture, leave the flour as is.
  • Portability: These muffins are perfect for on-the-go breakfasts or snacks. Pack them in a lunchbox or grab one as you head out the door.
  • Dietary Adjustments: To make this recipe fully vegan, use flax eggs and a plant-based protein powder.

Details


Lower-Carb Banana Protein Muffins are more than just a breakfast treat—they’re a nutritious and delicious way to enjoy the classic flavors of banana bread while keeping your carb intake in check. Packed with protein-rich almond flour and protein powder, these muffins provide sustained energy and keep you full until your next meal. The natural sweetness of ripe bananas and warm spices make them a comforting and satisfying option for any time of day.

These muffins are incredibly versatile and can be enjoyed in a variety of ways. Have one with a cup of coffee for breakfast, pack them in your lunchbox for a midday snack, or enjoy them as a post-workout treat. Their natural sweetness and satisfying texture make them a hit with both kids and adults alike.

One of the best things about this recipe is its simplicity. With just a few ingredients and minimal prep time, you can whip up a batch of these muffins in no time. Plus, they’re free from refined sugars, artificial additives, and preservatives, making them a healthier alternative to store-bought muffins.

In addition to being delicious, these muffins are also packed with health benefits. Almond flour is a great source of healthy fats and protein, which support heart health and keep you full for longer. The protein powder adds an extra boost of protein, helping to build and repair muscles. The bananas provide natural sweetness, moisture, and a boost of vitamins and minerals.

Making Lower-Carb Banana Protein Muffins is also a fun and rewarding experience. The process of mixing the ingredients and watching the muffins rise in the oven is simple yet satisfying, and the end result is a batch of wholesome, homemade treats that everyone can enjoy.

So, the next time you’re in need of a quick, healthy, and delicious breakfast or snack, give this recipe a try. With its perfect balance of flavors and nutrients, Lower-Carb Banana Protein Muffins are sure to become a staple in your kitchen.