Easy Healthy Banana Muffins (Low-Calorie + High-Protein)
These easy and healthy banana muffins are packed with protein and fibre, perfect for a quick breakfast or snack. Each muffin has approximately 174 calories, 7g of protein, 6g of fat, and 24g of carbs, making them a delicious and balanced treat!
Equipment
- 1 muffin tin
Ingredients
- 3 large ripe bananas 280-300g
- 120 g low-fat Greek yoghurt ½ cup
- 125 ml almond milk (or any milk) ½ cup
- 25 g butter or light butter melted (1½ tbsp)
- 2 scoops vanilla whey protein 64g
- 1 egg 50g
- 1 egg white 33g
- 80 g zero-calorie sweetener or sugar (⅓ cup)
- ½ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla essence or extract
- 100 g dark chocolate chips ⅔ cup
- 200 g cake flour 1¼ cups
Instructions
- Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners (sprayed with non-stick spray) or grease it lightly.
- Mash the bananas in a large mixing bowl until smooth.
- Add the Greek yoghurt, almond milk, melted butter, egg, and egg white, and stir until combined.
- Mix in the vanilla whey protein, sweetener, baking soda, baking powder, salt, cinnamon, and vanilla extract until smooth.
- Fold in the cake flour and dark chocolate chips, being careful not to overmix the batter – just stir until everything is combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Optional: Top with a few extra chocolate chips while warm so they melt on top.
- Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
- Enjoy! Or freeze them for later. Simply pop them in the microwave for a quick defrost, and they're as good as fresh.
Video
Notes
- Make sure you spray the paper liners - these have a tendency to stick to the liners!
- Be careful not to overmix the batter. Stir just until combined to keep the muffins light and fluffy.
- You can bake this batter in a loaf pan instead of a muffin tin. Bake at 180°C for 45-55 minutes, or until a toothpick comes out with a few moist crumbs.
- For a nutty twist, swap the dark chocolate chips for chopped pecans, walnuts, or almonds.
- These muffins freeze well! Simply store them in an airtight container and defrost in the microwave for a quick snack.