High Protein Banana Muffins
These soft, fluffy high protein banana muffins are naturally sweet, easy to make and perfect for breakfast or snacks. Each muffin has 5g protein and 4g fibre.
Servings: 12 servings
Calories: 144kcal
Ingredients
- 3 Bananas large; ripe
- 2 Eggs
- 160 g of Fat free cottage cheese
- 60 ml of Maple syrup
- 1 teaspoon of Vanilla extract
- 175 g of Oats blended into flour
(use certified gluten free oats to ensure this recipe is gluten free)
- 1.5 teaspoon of Baking powder
- 0.5 teaspoon of Baking soda
- 1 teaspoon of Ground cinnamon
- 50 g of Chocolate chips
- 2 tablespoon of Flaxseeds
Instructions
- Put 3 Bananas, 160 g of Fat free cottage cheese, 2 Eggs, 60 ml of Maple syrup and 1 tsp of Vanilla extract into a blender.
- Blend everything together until smooth.
- Pour the mixture into a large mixing bowl.
- Add 175 g of Oats (blended into flour), 1 tsp of Ground cinnamon, 2 tbsp of Flaxseeds, 50 g of Chocolate chips, 1.5 tsp of Baking powder and 0.5 tsp of Baking soda.
- Fold the dry ingredients into the wet ingredients.
- Pour the batter into the muffin cases. Top with extra chocolate chips (optional).
- Put into the oven and bake for 23-25 minutes, or until a toothpick comes out clean when inserted.
Notes
- Use very ripe bananas. They provide more sweetness, moisture and banana flavour than firm yellow bananas.
- Blend the wet ingredients until completely smooth. This makes sure the cottage cheese disappears into the mixture and gives the muffins an even texture.
- Measure the oat flour carefully. Adding too much can make the high protein banana muffins dry and dense. Spoon it into the measuring cup rather than packing it down, or weigh it for the most accurate result.
- Do not overmix the batter. Mix only until the dry ingredients have disappeared. Overmixing can produce heavier muffins.
- Divide the batter evenly so the muffins bake at the same rate. An ice cream scoop is useful for portioning the mixture.
- Do not overbake them. Oat flour muffins can dry out if left in the oven for too long. Check them towards the end of the cooking time.
- Let them cool briefly in the tin, but do not leave them there for too long. Transfer them to a wire rack so the bottoms do not become damp.
- The cottage cheese banana muffins may feel very soft when they first come out of the oven. They will firm up slightly as they cool.
- For bakery-style tops, reserve a few chocolate chips and press them gently into the top of the batter before baking.
Nutrition
Serving: 1muffin | Calories: 144kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 268mg | Fiber: 4g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
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