Banana Pecan Protein Muffins
Super moist and easy to make these Banana Pecan Protein Muffins are the perfect grab and go breakfast option.
Prep Time5 minutes mins
Cook Time22 minutes mins
Total Time27 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: banana muffins, banana pecan protein muffins, protein muffins
Servings: 12
Calories: 174kcal
Author: Lara Clevenger, MSH, RDN, CPT
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil or insert muffin liners. Set aside.
In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, coconut oil, and vanilla, and whisk until well combined.
In a separate medium mixing bowl combine the almond flour, protein powder, flax, baking powder, baking soda, cinnamon, and salt. Add the dry mixture to the wet mixture all at once and stir with a wooden spoon or silicone spatula just until combined. Be careful not to over mix the batter.
Divide the batter between the prepared muffin cups, filling about ¾ full. Top each muffin with a pecan half and sprinkle with about 1 teaspoon chopped pecans. Bake for 22 to 28 minutes or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 170mg | Potassium: 172mg | Fiber: 3g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg