I am so excited to give you this recipe for some protein-packed muffins! These muffins have been a long work in progress, but they are finally perfect!

These muffins are great for meal prep to have for breakfast or even a snack. I love having these alongside a big bowl of greek yogurt for even more protein. Perhaps, the best part of making these muffins is it will leave your house smelling drool-worthy!

These muffins are packed with tons of flavor, from the banana to the almond extract, almond butter and of course the chocolate chunks. You really can’t go wrong with these.

Some Notes on Recommended Brands

• I used Swerve granulated sugar and brown sugar. This brings the carb count down significantly without sacrificing any taste. You can absolutely use the real things, but the nutrition facts will change.
• I’ve tried this recipe with plain almond butter and while it tasted fine, in my opinion it tasted so much better using American Dream Nut Butter’s Gingerdoodle Almond Butter. There are endless options when it comes to nut butters so get creative! One reason I love baking with American Dream Nut Butter is because it is higher in protein and lower in carbs than most other nut butters. Click here to get 10% off your American Dream Nut Butter order or use code MICHELLE961.
• For protein powders, I always bake with PEScience. If you are going to use a different brand, you want to make sure it is a Whey + Casein blend. I find that this type of protein powder bakes the best.
• Feel free to change up the flavor of the chips you use in here! The recipe uses chocolate chunks, but when I first started testing this recipe I came across Pumpkin Spice Latte chips and used those!
• For the banana glaze I used regular powdered sugar instead of the Swerve substitute like I used for the granulated and brown sugars. I personally I am not a fan of the taste if the Swerve powdered sugar. I find it gives off a cooling/minty sensation, so I use regular powdered sugar. Depending on your goals, powdered sugar only adds an extra 5g of carbs to the nutrition information, and I found that the minimal amount of calories it adds is worth it.

Almond Butter Banana Chocolate Chunk Protein Muffins (+ Optional Banana Glaze)

These muffins are so moist and pack a ton of flavor, not to mention protein! If you really love banana, don't skip out on the Banana Glaze!

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Course Breakfast, Dessert, Snack

Servings 12 muffins

Calories 215.7 kcal

Ingredients

  

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Muffins

• 3 (336 grams) bananas ripe
• 75 g light butter melted
• 120 g unsweetened almond milk
• 1 egg
• 1 tsp almond extract
• 100 g Swerve granulated sugar
• 100 g Swerve brown sugar
• 112 g creamy almond butter I used American Dream Nut Butter's Gingerdoodle Almond Butter
• 127 g all purpose flour
• 64 g vanilla protein powder I used PEScience brand
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• kosher salt a pinch
• 1/2 tsp cinnamon
• 128 g chocolate chips or chunks

Banana Muffin Glaze

• 15 g unsweetened almond milk
• 60 g powdered sugar
• 1/4-1/2 tsp banana extract

Instructions

 

Muffins

• Preheat oven to 350 degrees.
• In a large mixing bowl mashed up your bananas.
• Add in the melted butter, unsweetened almond milk, egg and almond extract. Mix together until fully combined.
• Mix in the almond extract and both sugars.
• Next you will want to mix in the almond butter. If the almond butter is not runny you will want to take a smaller bowl and whisk the almond butter first until it is runny before adding it into the mixture.
• Once the almond butter is mixed in completely, add the flour, protein powder, baking powder, baking soda, salt and cinnamon and mix to combine well. Don't overmix!
• Fold in the chocolate chunks.
• Spray a 12 muffin tin with non stick cooking spray or line it with muffin liners. Evenly distribute the muffin batter.
• Bake for 25-30 minutes, until a toothpick comes out relatively clean when inserting it into the middle of the muffin.
• Let cool for about 10-15 minutes before taking muffins out of muffin tin. Let them continue to cool completely on a cooling rack before adding the optional banana glaze.

Banana Glaze (Optional)

• Combine the almond milk and powdered sugar in a small bowl.
• Mix in the banana extract a little at a time until it gets your desired flavor.

Notes

Nutrition facts may vary depending on specific brands used. 

Nutrition facts listed above are for the muffin only without the glaze.

One serving of glaze is approximately 20 calories, 0g fat, 5g carbs and 0g protein.

Additionally, you can sub a powdered sugar substitute, like Swerve, to make the glaze calorie free (I don’t personally like the taste of the powdered sugar substitutes).

Nutrition

Serving: 1muffinCalories: 215.7kcalCarbohydrates: 23.6gProtein: 9.1gFat: 9.4gSaturated Fat: 3gFiber: 2.7gSugar: 9.3g

Keyword macro-friendly, muffin recipe, muffins, protein, protein muffins

Tried this recipe? Mention me on Instagram at @mindfullymeesh or tag #mindfullymeesh!