Banana Raspberry Protein Muffins
The perfect snack: Banana Raspberry Protein Muffins
If you’re like me, easy breakfasts and snacks are a necessity to have on hand. If I don’t have them readily available, I will eat whatever is around…no self control! LOL This is where meal planning and meal prep comes in extremely helpful for me. Having these delicious Banana Raspberry Protein Muffins ready to go makes breakfast and snacking super easy.
Having my meals planned out for the week helps me stick to my goals. Whether you meal prep, meal plan, or just enjoy tasty muffins, you are going to want to try these easy banana raspberry protein muffins. If you are focused on working out and losing weight, these also make for the perfect pre or post workout snack! Providing the healthy carbs and protein needed to fuel your body!
Are you ready to make these super simple protein packed, Banana Raspberry Protein Muffins? Here is everything you will need:
Equipment:
- Large Bowl
- Muffin Tin
- Non-Stick Spray
Ingredients:
- 2 Banana, ripe
- ¼ cup Sugar Free Syrup
- ½ cup Fat Free Milk
- 1 tsp Pure Vanilla Extract
- 1½ cup Oat Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- ½ cup Unflavored Protein Powder, optional
- 2 cups Raspberries, fresh or frozen
Instructions:
- Pre-heat oven to 350’° and greese a cup cake tray with non stick cooking spray.
- In a large bowl smash your bananas with a fork, removing most of the lumps. (You can also use a blender if you prefer.)’
- Then add all the wet ingredients in with the bananas: syrup, milk, and vanilla. Stir or mix until well combined.’
- Next add the dry ingredients: oat flour, baking soda, salt, and protein powder. Combine until your dry ingredients are well incorporated into the wet ingredients, creating a thick batter. But don’t over work or your muffins will become a little dense.’
- Finally add the fresh or frozen raspeberries to the batter, using a flat spatula to gently mix into the batter.’
- Using a large spoon or latel pour our batter into your muffin tins. Then bake at 350’° for 20-25 minutes, until the tops look golden bown and you can insert a toothpick and it come out clean.’
- Serve and Enjoy. Or store in an air tight container and enjoy later.’
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
If you love muffins you are going to love these easy banana raspberry protein muffins!
NOTES FOR MEAL PREP:
Once you have made these muffins, you will want to store them:
- At room temperature for up to 5 days
- In the fridge for up to 2 weeks.
- Or in the freezer for up to 6 months.
If freezing, simply remove from the freezer the night before and they will be defrosted by morning. Or pop them in the microwave for 30-60 seconds.
NOTES FOR COUNTING MACROS:
Typically I give tips on how you can adjust my recipes to meet your macro requirements. However, when it comes to baking that can be a little more difficult. Additionally, the adjustments that could be made, do not effect the protein, carb, and fat macros enough to make a real impact. My recommendation would be to enjoy this recipe as is.
However, you could make adjustments to:
- The type of fruit used: raspberries, blueberries, blackberries…anything your heart desires.’
- The kind of protein powder can also be adjusted. You can choose to use any of your favorite powder or choose to use none at all.’
I hope that you decide to add these easy banana raspberry protein muffins into your meal plan and meal prep this week!
Banana Raspberry Muffins
Equipment
- Large Bowl
- Muffin Tin
- Non-Stick Spray
Ingredients
- 2 Banana ripe
- ¼ cup Sugar Free Syrup
- ½ cup Fat Free Milk
- 1 tsp Pure Vanilla Extract
- 1½ cup Oat Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- ½ cup Unflavored Collagen Protein Powder optional
- 2 cups Raspberries fresh or frozen
Instructions
- Pre-heat oven to 350’° and greese a cup cake tray with non stick cooking spray.
- In a large bowl smash your bananas with a fork, removing most of the lumps. (You can also use a blender if you prefer.)
- Then add all the wet ingredients in with the bananas: syrup, milk, and vanilla. Stir or mix until well combined.
- Next add the dry ingredients: oat flour, baking soda, salt, and protein powder. Combine until your dry ingredients are well incorporated into the wet ingredients, creating a thick batter. But dont over work or your muffins will become a little dense.
- Finally add the fresh or frozen raspeberries to the batter, using a flat spatula to gently mix into the batter.
- Using a large spoon or latel pour our batter into your muffin tins. Then bake at 350’° for 20-25 minutes, until the tops look golden bown and you can insert a toothpick and it come out clean.
- Serve and Enjoy. Or store in an air tight container and enjoy later.
Macro Nutrition
Looking for more Protein Packed, Low Fat Recipes, perfect for anyone looking to lose weight? Try my:
- Shrimp and Noodle Stir Fry
- Chicken and Mushroom Orzo
- Chicken and Bok Choy
- Ginger Beans Stir Fry
- Turkey and Asparagus Pasta
- Spicy Chicken Meatballs
- Sweet and Sour Shrimp and Broccoli
- Turkey Stuffed Peppers
