Protein Banana Muffins

These 73 Calorie Protein Banana Muffins are made with bananas and oat flour, and no butter or oil! Instead, I use Greek yogurt and unsweetened applesauce and it creates the PERFECT texture. And no, these will not taste like applesauce I promise! They are gluten free and vegetarian friendly too. These are a great grab-and go snack or breakfast! Baking with Greek yogurt is one of my favorite things ever because it is a butter/oil substitution that also gives you some extra protein at the same time! Be sure to try my 84 Calorie Banana Coffee Cake as well!

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What You Will Need

• Oat Flour – 1 1/8 cup of oat flour.
• Protein Powder – 60 grams of vanilla protein powder. I use the Prozis Natural Vanilla Whey. You can use the code “KATIE10” for 10% off prozis.com!
• Sweetener – 1/8 cup of swerve, stevia, monk fruit, or whichever your favorite zero calorie sweetener is!
• Salt – 1/2 teaspoon.
• Baking Soda – 1 teaspoon.
• Cinnamon & Nutmeg – 1/2 teaspoon of each.
• Bananas – Who would have guessed? You will need 3 ripe bananas that are mashed. It is very important to have ripe bananas because that is going to be your main sweetener in these muffins.
• Eggs – You will need 2 large eggs.
• Greek Yogurt – 1/2 cup of plain, nonfat Greek yogurt.
• Unsweetened Applesauce– 1/3 cup of unsweetened applesauce. Make sure it is unsweetened so you don’t add any extra sugar!!
• Vanilla Extract – 1/2 teaspoon, for flavor.
• Optional Toppings – Additional cinnamon & nutmeg, nut butter, walnuts, brown Swerve, coconut sugar, etc.

How To Make It

1. Preheat your oven to 350°F. Line a standard sized muffin tin with liners. I use these reusable silicone ones.
2. In a large mixing bowl, mash your bananas. Add the eggs, applesauce, Greek yogurt, and vanilla extract. Whisk until well combined.
3. Add in the dry ingredients and whisk until just combined. Pour the batter pretty close to the top on each lined muffin tin for full, fluffy muffins. You will have some extra batter to do another half batch because this makes 18 total muffins.
4. Bake for 20 minutes or until a toothpick comes out clean. Enjoy as is or with some nut butter on top!

How To Store Them

Store your banana muffins in an airtight container in the refrigerator for up to 6 days or on the counter for up to 3 days.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Protein Banana Muffins

3 from 1 vote

These 73 Calorie Protein Banana Muffins are made with bananas and oat flour, and no butter or oil! Instead, I use Greek yogurt and unsweetened applesauce and it creates the PERFECT texture. And no, these will not taste like applesauce I promise! They are gluten free and vegetarian friendly too. These are a great grab-and go snack or breakfast! Baking with Greek yogurt is one of my favorite things ever because it is a butter/oil substitution that also gives you some extra protein at the same time!

Author: Katie Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert, Snack Recipe Keys: Gluten Free Vegetarian

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Low Calorie

Prep Time 8 mins Cook Time 20 mins Total Time 28 mins Difficulty: Beginner Servings: 18 Calories: 73 Dietary:

G Gluten Free V Vegetarian

Ingredients

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• 
  3 bananas (medium, mashed)
• 
  ½ cup plain nonfat Greek yogurt
• 
  ¹⁄₃ cup unsweetened applesauce
• 
  ¹⁄₈ cup granulated Swerve (or zero calorie sweetener of choice (stevia, monk fruit, etc.))
• 
  2 eggs (large)
• 
  ¹⁄₂ tsp vanilla extract
• 
  1 ¹⁄₈ cup oat flour (all purpose or oat)
• 
  60 g protein powder (I used vanilla flavored. Use the code KATIE10 for 10% off protein powder at Prozis!)
• 
  ½ tsp salt
• 
  1 tsp baking soda
• 
  ¹⁄₂ tsp cinnamon
• 
  ½ tsp nutmeg

Optional Toppings:

• 
  Nut butter (such as almond butter or peanut butter)
• 
  Brown Swerve (brown sugar substitute)
• 
  Walnuts

Instructions

1. Preheat your oven to 350°F. Line a standard sized muffin tin with liners. I use these reusable silicone ones.

2. In a large mixing bowl, mash your bananas. Add the eggs, applesauce, Greek yogurt, and vanilla extract. Whisk until well combined.

3. Add in the dry ingredients and whisk until just combined. Pour the batter pretty close to the top on each lined muffin tin for full, fluffy muffins. You will have some extra batter to do another half batch because this makes 18 total muffins.

4. Bake for 20 minutes or until a toothpick comes out clean. Enjoy as is or with some nut butter on top!

Nutrition Facts

Servings 18

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Amount Per Serving

Calories 73kcal

% Daily Value *

Total Fat 1.2g2%

Saturated Fat 0.3g2%

Cholesterol 25.3mg9%

Sodium 100.9mg5%

Total Carbohydrate 9.6g4%

Dietary Fiber 1.4g6%

Sugars 3.1g

Protein 5.6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: banana, muffin

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