Mini Protein Banana Muffins

Mini protein banana muffins are a wholesome and delicious treat perfect for a quick breakfast or snack. Packed with the goodness of ripe bananas and a boost of protein, these mini muffins are a guilt-free indulgence for any time of the day. The combination of moist banana flavour and the added vanilla protein makes these muffins a satisfying and nourishing option for those looking to fuel their bodies with a nutritious bite. Whether you enjoy them on-the-go or as a sweet pick-me-up, these mini protein banana muffins are sure to satisfy your cravings while keeping you full and energised.

Vegan Vanilla Protein Powder:

Unfortunately, this recipe isn’t a vegan recipe, however I personally prefer vegan protein powders rather than Whey as Whey unfortunately does not agree with me haha. I found this amazing Australian owned Protein power company called Happy Way and had a lot of success making these mini muffins with them, specifically their Like a Vegan Vanilla Protein powder (Image below). I recommend using a vanilla pea protein powder as I find pea protein to be finer, lighter and more absorbent and its also the best flavour. Unfortunately, I have not tried this recipe with an alternative vegan or whey protein powder but would love to hear your feedback if you do try something different.

Baking Tips:

• Unripe bananas: If your bananas are not ripe, preheat your oven to 150°C and place your bananas unpeeled on a lined baking tray evenly spaced. Bake them for about 15 minutes or until they're black and squishy. Remove them from the oven and allow to cool slightly before peeling them and mashing them.

• Nonstick spray: Some muffin liners have a tendency to stick. So, I highly recommend spraying a light layer of nonstick spray into each of your muffin liners to prevent an unhappy muffin experience.

• Don’t overmix: Don’t overmix the batter. Stir just until combined, and no more for the most tender muffins.

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Mini Protein Banana Muffins

Yield: 22 Mini Muffins

Author: Chloe Sims

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Wholesome and delicious treat perfect for a quick breakfast or snack.

Ingredients

Mini Protein Banana Muffins

• 180g Rolled Oats (Blended)
• 2 Ripe Bananas (Mashed)
• 2 Eggs
• 140g Greek Yoghurt
• 60g Almond Milk
• 80g Maple Syrup
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 30g Vanilla Vegan Protein Powder
• 100g Milk Chocolate Chips

Instructions

Mini Protein Banana Muffins

1. Preheat the oven to 175°C and line a hole muffin tin with mini liners. Spray each liner with non-stick spray. Set aside.
2. In a large mixing bowl, combine your mashed bananas, eggs, Greek yoghurt, almond milk and maple syrup.
3. In a separate medium bowl, combine the rolled oats, baking powder, baking soda, salt and vegan protein powder.
4. Add your dry ingredients to your wet ingredients then fold them together until just combined (Don't overmix!).
5. Fold in the milk chocolate chips until evenly combined.
6. Spoon the batter into each mini liner.
7. Bake for 12-15 minutes or until golden (You can also insert a skewer, if it comes out clean then they are ready).
8. Allow to cool in the pan for about 10 minutes, then remove. Repeat process with your remaining batter.
9. Enjoy!

Notes

Unripe bananas: If your bananas are not ripe, preheat your oven to 150°C and place your bananas unpeeled on a lined baking tray evenly spaced. Bake them for about 15 minutes or until they're black and squishy. Remove them from the oven and allow to cool slightly before peeling them and mashing them.

Vegan vanilla protein powder: Unfortunately, this recipe isn’t a vegan recipe, however I personally prefer vegan protein powders rather than Whey as Whey unfortunately does not agree with me haha. I found this amazing Australian owned Protein power company called Happy Way and had a lot of success making these mini muffins with them, specifically their Like a Vegan Vanilla Protein powder (Image below). I recommend using a vanilla pea protein powder as I find pea protein to be finer, lighter and more absorbent and it's also the best flavour. Unfortunately, I have not tried this recipe with an alternative vegan or whey protein powder but would love to hear your feedback if you do try something different.

Nonstick spray: Some muffin liners have a tendency to stick. So, I highly recommend spraying a light layer of nonstick spray into each of your muffin liners to prevent an unhappy muffin experience.

Don’t overmix: Don’t overmix the batter. Stir just until combined, and no more for the most tender muffins.

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