Lower-Carb Banana Protein Muffins

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These Lower-Carb Banana Protein Muffins are a nutritious and delicious way to start your day or fuel your workouts. Packed with protein, naturally sweetened with ripe bananas, and made with lower-carb ingredients, these muffins are perfect for a healthy snack or breakfast on the go. They are moist, flavorful, and easy to make!

Ingredients

To make approximately 12 muffins, you’ll need:

  • 2 ripe bananas, mashed: Provides natural sweetness and moisture.
  • 2 large eggs: Adds protein and helps bind the ingredients.
  • 1/2 cup almond flour: A low-carb alternative to traditional flour.
  • 1/2 cup vanilla protein powder: Boosts protein content and adds flavor.
  • 1/4 cup coconut flour: Helps absorb moisture and keeps the muffins tender.
  • 1/4 cup unsweetened almond milk: Adds moisture without extra carbs.
  • 1/4 cup sugar-free sweetener (such as erythritol or monk fruit): Keeps the muffins sweet while staying low-carb.
  • 1 teaspoon baking powder: Helps the muffins rise.
  • 1/2 teaspoon cinnamon: Adds a warm, subtle spice.
  • 1/4 teaspoon salt: Enhances the flavors.
  • 1 teaspoon vanilla extract: Boosts the overall taste.
  • Optional: 1/4 cup chopped nuts or sugar-free chocolate chips: Adds texture and extra flavor.

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  2. Mix the Wet Ingredients: In a large bowl, mash the bananas. Add eggs, almond milk, and vanilla extract. Mix until well combined.
  3. Combine the Dry Ingredients: In another bowl, whisk together almond flour, protein powder, coconut flour, sweetener, baking powder, cinnamon, and salt.
  4. Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, stirring until well combined. If using nuts or chocolate chips, fold them in gently.
  5. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.
  • Substitutions: You can use Greek yogurt instead of almond milk for extra creaminess. If you prefer, swap the vanilla protein powder for chocolate or unflavored protein powder.
  • Serving Suggestions: Pair with nut butter for added healthy fats or enjoy with a cup of coffee for a perfect morning treat.
  • Customization: Add shredded coconut, blueberries, or extra cinnamon for a unique twist.

These Lower-Carb Banana Protein Muffins are a fantastic way to enjoy a sweet treat without the guilt. They’re packed with protein, fiber, and flavor while keeping carbs in check. Perfect for meal prep, they’ll keep you energized throughout the day!

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