Estimated reading time: 1 minute(s)
Who said muffins are just for dessert? Or even worse, that delicious pastries are only industrially made?! This protein muffin recipe puts an end to all those misconceptions. This recipe is both a delicious and sweet snack without the need for added sugar, making it a suitable option for not only people who can’t have gluten but also for athletes, as its protein content will give them that extra boost of energy.
Peanut Butter and Banana Protein Muffins
- 1 cup of Coconut Flour or Oat Flour
- 1/2 tsp of Baking Powder
- 3 Eggs
- 1 medium-sized Banana
- 1/2 cup of Vanilla-flavored Vegan Protein
- 1/2 cup of Peanut Butter
- 3 tbsp of Coconut Oil
- 1/2 tsp of Vanilla extract (optional)
- 1 ½ cup of whole milk or water
- 1 medium-sized plum
Elaboración paso a paso
Before starting to prepare your protein muffins, preheat the oven to 180 ºC.
Start by adding the coconut flour or oat flour, the eggs, the baking powder, the banana, the vanilla-flavored vegan protein, and the milk (or water) to the mixer. Let everything mix until well combined.
Then slowly add in the previously melted coconut oil, peanut butter, and if you want the vanilla extract to the mixer. Let it mix until you get a uniform paste.
While that is mixing, cut your plum into slices.
Now, place the mixture into muffin molds or muffin tin and add some plum slices on top. Be sure to not overfill your muffin molds as it will need space to rise.
Lastly, place the molds or muffin tin into the oven and increase the heat to 250ºC and let back for 20-30 minutes. If you’re not sure if the muffins are ready or not, a trick you can use is to stick a toothpick or knife in the middle of the muffin and see if it comes out dry. If it does, they are baked and ready to take out.
If you loved these protein muffins, don’t miss out on:
Reese’s- Style Cookies with Hazelnut Spread
Carrot Pancakes with Cream Cheese Topping
Homemade Donuts with Almond Cream Glaze