As a banana bread lover, I can’t avoid falling in love with these protein banana bread muffins. They are a fluffier and healthier version of the classic banana bread.
Check out my other banana bread recipes:
Using the classic banana bread batter you can add as many yummy things as you want:
- Chocolate chips
- Nuts and seeds
- Chia seeds
- Cream cheese center (my favorite)
This recipe includes whey protein and egg whites as an extra punch of protein. They are an awesome source of highly absorbable protein. That’s why these muffins are great as a post-workout snack.
My favorite brand of whey protein is Naked Nutrition. For this recipe, I used their grass feed vanilla whey protein.
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What if you use unripe bananas?
Normally for baking goods that require bananas, the ideal banana is ripe with dark spots — not spoiled, of course. This is because they are at the peak of their sweetness and you can have a better taste of banana in the muffin.
If you can’t wait a few days until your bananas are completely ripe, you still can use them for this recipe. The only change you will have to do is to add more honey — or another type of sweetener.
How to get moist banana bread muffins?.
This is my all-time favorite baking tip: oil. For this particular recipe, I like to use coconut oil.
My fudgiest brownies are the first recipe I made using coconut oil and I got hooked. It gives me the moistest cakes, brownies, and bread.
2 tbsp of coconut oil is more than enough to give you 6 fluffy banana bread muffins. It may seem a little but this recipe also includes 1 tbsp of peanut butter that has a lot of healthy fat and it will add even more moisture.
One of the thing that I love the most about using oils is that it increments the time that the muffins can be stored. They can last up to 2 days in a Ziploc bag. Now, you can grab a couple of banana bread muffins for your breakfast with a big cup of coffee.
- 2 ripe bananas
- 2 egg whites
- ¾ cup whole wheat flour
- 1 tsp baking powder
- 1 scoop vanilla whey protein
- 3 tbsp honey
- 1 tbsp cinnamon
- 1 tbsp peanut butter
- 2 tbsp coconut oil
Preheat the oven to 180ºC (350ºF)
In a big bowl, mash the bananas.
Add the egg whites, the cinnamon, the coconut oil, the peanut butter, and the honey. Mix well until you get a homogeneous batter.
In another bowl mix the flour, the baking powder, and the whey protein.
Slowly add the dry ingredients into the wet ingredients’ bowl. Mix well.
Pour the batter into a muffins pan. I like to use silicone muffin cups that make the process of unmolding way easier.
Bake for 10 – 15 minutes until the muffins are slightly brown.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.