Banana Protein Muffins

Muffins. While they are the most satisfying and easy breakfast food or snack to grab, it’s hard not feel guilty after diving into one. Especially since most of the time they are chalked full of sugar and unhealthy carbs. But they’re still better than cupcakes right? Actually, it would be better for your sweet tooth to just go ahead and grab that cupcake.

Although, there are ways to cheat the muffin guilt and still get all the satisfaction. Since they lend themselves to hold things such as bananas, carrots or blueberries, we can easily substitute the processed sugars with more natural ones. Case in point, bananas that have been set to ripened until spotted or almost black are extremely sweet to taste. Adding vanilla extract and almond milk we get a well bodied sweetness and not an over the top sweets headache. There are a lot of other ways we can add in the much craved sugar, but we’ll stick with the ones I’ve mentioned so far.

So, if you have some ripe bananas on your hands, give them recipe a try!


1 Banana (very ripened) 
1 cup – Kodiak Cakes Waffle Mix
1 scoop – Vanilla Protein Powder 
1/4 cup – Vanilla Almond Milk
1/4 Cup – Maple Syrup 

1/2 cup – Chopped Pecans 
1/2 tsp – Salt 
1/2 tsp – Baking Powder
1 tsp – Ground Cinnamon

1 tsp – Vanilla 
1  Whole Egg 
1 Egg White 

Preheat oven to 350 degrees.
Combine egg and banana with a fork until smooth in texture (or as smooth as you can get it). Add in vanilla, syrup and almond milk and combine together. In smaller bowl mix all dry ingredients until well mingled. Incorporate dry ingredients in wet. Fold in pecans. Using a spoon or ice cream scoop, place mixture into muffin tins filling about 3/4 of the way up. 

Place in oven for 15 minutes or until toothpick comes out clean. Makes 8 muffins. 

Macros per Muffin – P:7 C:21 F:6 

See you on the next post.

Until then. 


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