Banana Protein Muffins are a deliciously healthy choice for breakfast or a snack. Packed with protein and fiber, the muffins make for a great way to start your day or power through an afternoon slump.
When it comes to substitutions, if you’re looking for a lower-calorie option, you can use applesauce instead of jam, but then you might miss that sweet punch. Always check labels for any allergies, especially with cereal brands, as they can vary widely in gluten content. Chopped walnuts could easily replace pecans if desired, adding a different nutty flavor.
Muffins & Cupcakes
Banana Protein Muffins Recipe
Ingredients
- 12 egg whites
- 2/3 cup uncooked oatmeal
- 2/3 cup Fiber One cereal
- 2 bananas
- 6 tablespoons jam (no or low sugar)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 6 g stevia plus (6 packets)
- 1 ounce chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a blender, mix 12 egg whites, 2/3 cup uncooked oatmeal, 2/3 cup Fiber One cereal, 2 bananas, 6 tablespoons jam, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 6 packets of stevia until smooth.
- Carefully fold in the cereal and chopped pecans to the mixture, ensuring an even distribution without over-mixing.
- Line a muffin tin with aluminum cupcake liners, then spray them with non-stick cooking spray to avoid any muffin mishaps.
- Pour the batter evenly into each muffin tin, filling them about 3/4 full to allow room for rising.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: