Small Batch Banana Muffins with Protein Powder

I was supposed to go grocery shopping this morning, but got sidetracked by a couple of over-ripe bananas sitting on the counter. Thinking I might be able to partner them with some protein powder and make some groovy new banana bread, I looked at a few different bread and muffin recipes and came up with this one. Since it was a no-mixer, small batch recipe, I wasn’t too worried about wasting time and ingredients on a failure, but surprise! Results were good!

banana muffins with protein powder

The muffins baked up big with rounded scraggly tops and a heavy texture that improved as the muffins cooled. The texture is a little different than regular muffins, but not rubbery or strange. I liked these a lot and was happy to see Mastercook show nutrition values of 190 calories and 8 grams of protein per muffin. Considering their size and weight (almost 3 oz each), that seemed pretty good. These are substantial muffins and not just balls of fluff. You could probably make them smaller, but I recommend making them larger first and working from there.

I only wished I’d used an add-in ingredient. Because I couldn’t find the cinnamon, I threw some cinnamon chips on top before baking, but these muffins would be even better with extra cinnamon chips, mini chocolate chips or chopped pecans swirled into the batter. Underneath the recipe I put the values Mastercook gave me for the muffins themselves and with the add-ins.

Banana Muffins with Protein Powder

1 cup white whole wheat flour (4.5 oz) – spoon and level if no scale
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (see note)
1 large egg white, lightly beaten with a fork
6 tablespoons protein powder
2 tablespoons vegetable oil
1/4 cup vanilla yogurt (Yoplait)
1/2 teaspoon vanilla
2 tablespoons turbinado sugar
2 mashed bananas (8 oz)
Add-Ins – 2 tablespoons miniature chocolate or cinnamon chips or nuts

Preheat oven to 350 degrees F. Spray 6 muffins cups with flour-added cooking spray

Stir flour, baking soda, baking powder and salt together in a bowl; set aside.

Combine egg white, protein powder, oil, yogurt and vanilla and beat well in a medium mixing bowl. Beat in the turbinado sugar and the bananas.

Add flour mixture to banana mixture and stir just until mixed – batter should be thick. If using cinnamon or chocolate chips, add them in with the flour or save some and sprinkle on top.

Using a generously rounded quarter cup measuring spoon, scoop up batter and divide evenly between the 6 muffin cups. Bake for for 15-18 minutes minutes, or until a wooden pick inserted in center comes out clean.
Yield: 6 muffins

Note about salt: I actually used ½ teaspoon, but could detect the salt. Still, I liked the flavor. If you’re the kind of person who just loves salt you could use up to a scant ½ teaspoon, but ¼ teaspoon should be fine.

Below or values Mastercook showed without and with add-ins
Without Add-Ins (will vary depending on type protein powder – I used Sunridge Whey)
190 Calories
6g Fat
8g Protein;

With 2 tablespoons miniature Chocolate or Cinnamon Chips
206 calories
7 grams fat
9 grams protein

With 3 tablespoons pecans
214 calories
8 grams fat
9 grams protein

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Comments

  1. says

    Yummy banana! My kids will only eat banana muffins if there are no nuts (which I love) and if they have chocolate chips. I always use mini ones. Great figuring, Anna, also on the sweet potato ones!

  2. says

    Fallon, I think vanilla protein powder would be fine, but I’ve been using regular. I think you could use whey or soy.

  3. abi says

    Hi Anna,
    Never have commented before — I love your site! I tried these muffins today and although I could taste the chalkiness of my rice powder, the taste quickly grew on me. I especially love the texture of the muffins — very different as you said — and how dense they are. Definitely a winner, will be making again! Thank you!

  4. Julie says

    I didn’t have any vanilla yogurt, so I used light sour cream and Vanilla Whey protein powder. added 1/4c mini choc chips to entice my kiddos – delicious!

  5. megan says

    These were fantastic! I have a little one with an egg allergy, so I subbed 1 T. ground Chia seeds soaked in 3 T. water. Great recipe!

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