I was working from home a couple of weeks ago during one of our (many) big snow storms. I had a few extra minutes to spare before getting to work on the laptop. I was not in the mood for my normal breakfast of eggs or oatmeal. Instead I was craving muffins and came across this “clean” recipe for Strawberry Banana Muffins. I altered it a bit since I only had regular flour (and no wheat flour, which it called for), and realized (after starting) I was out of honey. Ohhhhhh the joys of spontaneous baking with not double-checking what ingredients you have on hand :).
I also wanted to incorporate Protein Powder some how. So instead of using the full 2 cups of wheat flour, I used one cup of white flour and 1 scoop of Strawberry Muscle Tech Phase 8 Protein Powder.
After about 10 minutes of prep time, and 20 minutes in the oven, I had some tasty muffins to start the snow day off with! I brought what was left of the 12 servings into work the next day and they were enjoyed by some co-workers. 🙂
Recipe: makes 12 muffins
1/2 cup honey (I didn’t use this, but only because I didn’t have any on hand)
2 Tbsp canola oil (or any type of oil you prefer)
1 tsp vanilla extract
1/4 cup unsweetened almond milk
1/4 cup nonfat plain Chobani yogurt
2 ripe bananas, mashed
1 cup white flour (or wheat if you want it cleaner)
1 scoop of Strawberry Protein Powder (any brand will work)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup fresh strawberries, hulled and sliced
Preheat oven to 350 degrees. Line a muffin pan with liners liners. Set aside.
Add the egg, honey, oil, vanilla, almond milk, yogurt, and mashed bananas to a mixing bowl. Stir ingredients together until combined. Add the flour, baking powder, baking soda, and cinnamon and mix all of the ingredients together until no lumps remain. Be careful not to overmix. Fold in sliced strawberries.
Divide batter among muffin liners. Fill each muffin liner about 3/4 full. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean. Cool the muffins in pan for 10 minutes before removing to a wire rack to cool completely
A few things to note: While I didn’t use the honey, my batter consistency was very thick. I believe the honey would have made it more “runny” and easier to pour into the liners. But no honey = less sugar you’re eating :). My muffins came out quite puffy and large. I am convinced you could make these without any flour and use 2 scoops of protein powder instead. I plan on trying this recipe again but instead adding peanut butter and peanut butter protein powder to make Peanut Butter Banana Protein Muffins.
Servings Per Recipe: 12
Amount Per Serving:
Total Fat: 3.2 3
Cholesterol: 16 mg
Sodium: 14.2 mg
Total Carbs: 35 g
Fiber: 3.2 g
Sugars: 12 g
Protein: 8 g