For a while now, I’ve been wanting to make some protein muffins that I can eat before I workout, or have later in the day as a yummy snack when I want something sweet but not really bad for me. I usually don’t have a huge appetite in the morning, especially when I’m getting up for those crack-of-dawn sessions, but I would like to get something relatively healthy in me that will give me some energy to not fade out by the time I finish my cardio and hit the weight room.
This recipe is simple and very easy. The muffins come out perfect, moist, and delicious, and they definitely do not taste like cardboard. No, they’re not paleo, because I’m a girl who likes her carbs and definitely don’t mind having some extra carbs to keep me going in the morning when I’m heading into a tough workout.
- 4 small ripe bananas mashed
- 1/3 cup virgin coconut oil (room temperature and packed, like butter, not melted)
- 1/2 cup coconut palm sugar (found this at Target, it is darker and gives a richer taste to your baked goods)
- 1.5 heaping scoops protein powder (vanilla is probably best, but I used pumpkin spice protein by Max Muscle, since that’s what I have. You don’t taste it much.)
- 1 egg
- 1tsp vanilla extract
- 1tsp baking soda
- pinch of salt
- 1.5 cups flour (I used organic all-purpose, but you could easily substitute with oat flour or whatever you want)
- 1/2 cup Greek yogurt (basically, one Chobani Greek yogurt single serving cup)
- 1/2 cup mini chocolate chips
- In a large mixing bowl, mix mashed banana with coconut oil, egg, sugar, and vanilla.
- Add protein powder and mix until fully combined.
- Next, sprinkle on a dash of salt and add baking soda and flour. Stir until combined.
- Then, stir in the Greek yogurt.
- Finally, add and gently fold in the chocolate chips.
- Bake at 350F for 16-18 minutes or until a toothpick comes out clean. (it was about 17.5 minutes for me)
This makes about 18 muffins. Personally, I did 12 more-than-half-filled muffins and 3 mini-loaves.
If you don’t like chocolate chips (you crazy person), you could easily add nuts, or blueberries, or probably anything you want. Please don’t add raisins, because raisins are disgusting – LOL. This recipe is really adaptable. I am going to try making it with pumpkin purée, too, since I love pumpkin, but I had the bananas on-hand. The Greek yogurt really helps to make the muffins moist, and definitely adds some more protein. No, I didn’t use the low-fat kind because all they had was fat-free or full-fat, and I figured it was only half a cup, so I went for the good stuff.
Here is some more eye candy… If you make these, please tell me how you like them and if you made any changes and how that went! ENJOY!