These banana bread protein muffins make the perfect breakfast, snack or dessert and are made healthy with whole-wheat flour, Greek yogurt and bananas!
I wanted to create a banana bread recipe that is healthy, filling and tastes great. For better portion control and to make it easier to serve, I made them into muffins instead of a loaf of bread. Carbohydrates do not seem to fill me up enough so I added some protein powder to this recipe to give it a boost of protein to help keep me full. Also, I used whole-wheat flour instead of refined flour for added fiber, vitamins and minerals.
This recipe turned out great and I will be making it again. Also, it is something that Adalyn can eat too since it is pretty good for you. Baby approved!
Protein Banana Bread Muffins
1 cup whole wheat flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/4 cup protein powder (I used Purely Inspired vanilla)
1/2 cup plain Greek yogurt
1/2 cup milk of choice
1/2 teaspoon vanilla extract
2 large bananas, mashed
1 teaspoon cinnamon
Optional: nuts (almonds, walnuts or pecans), fruit (strawberries or frozen cranberries)
1. Mix dry ingredients together in a mixing bowl.
2. Add in Greek yogurt, eggs, mashed bananas, milk and vanilla extract and stir well.
3. If you want to add nuts or additional fruit, do so.
4. Spray muffin pans with non-stick spray and pour batter into pan.
5. Bake at 350 degrees for ~25-30 minutes or until a toothpick is clean when stuck into the center of the muffins.
These muffins freeze well. I made a double batch so that I have more for another time.
For this recipe, I used Purely Inspired 100% plant based protein nutritional shake which worked well in this recipe to give a boost of protein and nutrients. It is dairy, gluten and soy free. One serving has 16 grams protein and 7 grams of fiber. It contains a concentrated greens blend with broccoli and spinach. It is a blend of proteins including pea protein, brown rice protein and alfalfa juice protein concentrate.
This banana bread is more filling than usual but still tastes great.
Disclosure: This is a sponsored recipe by Purely Inspired. All opinions, recipe and text are my own.