03/23/2026
Nicole made these Protein Banana Muffins for her kiddos—and has to ration them!
Yields: 10 Muffins
Wet Ingredients
* 1 cup banana puree
* 2 eggs
* 1/4 cup honey
* 2 teaspoons vanilla extract (Increased from 1 tsp to account for unflavored protein)
Dry Ingredients
* 1/2 cup blanched almond flour
* 1/2 cup protein oat flour - to make this, I just put one half cup of protein oats in a food processor until it looks like flour 🙂
* 1/2 cup Truvani peptide and collagen powder
* 1/3 cup h**p seeds
* 2 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
* Prep the Oven: Preheat your oven to 350°F.
* Prepare the Pan: spread avocado oil in a thin layer in a bare muffin tin. It is highly recommended to spray the liners with oil, as protein powder can make the batter stick to the paper after baking.
* Mix Wet Ingredients: In a large mixing bowl, whisk together the banana puree, eggs, honey, and vanilla extract.
* Incorporate Dry Ingredients: Whisk in the almond flour, oat flour, protein powder, h**p seeds, baking powder, cinnamon, and salt. Whisk until just combined, excluding any chocolate chips or nuts.
* Fold in Extras: Gently fold in the chocolate chips or walnuts if you are using them.
* Fill the Tins: Scoop the batter into the prepared muffin tray, filling each liner about 3/4 of the way up.
* Bake: Bake for 18–24 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean.
* Cool: Remove the pan from the oven and let the muffins cool completely before serving to ensure they set properly.
