Who doesn’t love a good piece of banana bread? I sure do, but I hate the not-so-macro-friendly profile of your average loaf, especially being in a fat loss/low calorie phase :(.
Well, what if I told you that you can enjoy your banana bread and have your protein too! Yup, these muffins are the best of both worlds, yet won’t derail your hard work.
Since my previous muffin recipes have seem to come out phenomenally well, I decided to keep the recipe similar, with only minor changes to affect the flavor. Of course, for banana nut muffins, you need some nuts in the mix, or else you just have banana muffins :D. The result? A most excellent tasting muffin that is reminiscent of, as stated earlier, a good piece of banana bread.
Banana Nut Protein Muffins
Yields: 18 servings
🔸159g FlapJacked Buttermilk Protein Pancake & Baking Mix
🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in banana cream
🔸60mL unsweetened vanilla almond milk
🔸2 whole eggs
🔸92g liquid egg whites
🔸604g (approx 5-6 small to medium size) ripe bananas, mashed
🔸84g chopped walnuts (or nuts of choice)
🔸150g plain Greek yogurt (I used 2% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
- Preheat oven to 350F.
- Place bananas in a bowl and mash until relatively clump free. Add all other ingredients, and stir until well blended.
- Place paper cupcake/muffin liners in a 12-well and 6-well muffin pan and evenly divide the mix between each well.
- Bake for approximately 13 to 18 minutes or until toothpick comes out clean.
- Let cool & refrigerate leftovers for freshness!