LOW-SUGAR BANANA PROTEIN MUFFIN LIGHT AND MOIST
Low-Sugar Banana Protein Muffin Light And Moist delivers a delightful balance of natural sweetness and nourishing protein in a compact and single-serve format. This quick-bake recipe combines mashed banana, almond flour, egg and protein powder for a fluffy and flavourful texture without added sugars. A dash of cinnamon elevates the taste while promoting blood sugar stability. It’s ideal as a breakfast bite, an afternoon snack or a post-workout treat. This muffin supports satiety and sustained energy thanks to its blend of protein and healthy fats. This Low-Sugar Banana Protein Muffin Light And Moist is made with simple ingredients and minimal preparation time, it suits busy routines and satisfies sweet cravings without guilt. Whether enjoyed warm from the oven or made ahead for convenience, this banana protein muffin proves that healthy eating can be both practical and indulgent.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared In Advance
OCCASION/HOLIDAY
Backyard BBQ, Fall, Mother’s Day, Graduation, Picnic, Winter, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low/No Sugar, Quick & Easy, Wheat/Gluten-Free, Kid Friendly, Low Fat
DISH TYPE
Cake
INGREDIENTS
The ingredients required for the Low-Sugar Banana Protein Muffin Light And Moist are listed below:
- 40 grams | 1.41 ounces | ⅓ mashed ripe banana
- 15 grams | 0.53 ounces | ½ scoop vanilla or unflavoured protein powder
- 6 grams | 0.21 ounces | 1 tablespoon almond flour
- 50 grams | 1.76 ounces | 1 egg
- 0.30 grams | 0.01 ounces | ¼ teaspoon ground cinnamon
- 0.50 gram | 0.02 ounces | ⅛ teaspoon baking powder, optional
FULL NUTRITIONAL INFORMATION
- Calories: 203 kilocalories
- Protein: 19.2 grams
- Carbohydrate: 12.5 grams
- Sugar: 6.3 grams
- Fibre: 1.8 grams
- Fat: 9.2 grams
- Saturated Fat: 2.1 grams
- Sodium: 146 milligrams
- Potassium: 308 milligrams
- Calcium: 106 milligrams
- Iron: 3.4 milligrams
PREPARATION
- Preheat Oven: Set your oven to 180 degrees Celsius and lightly grease a muffin cup or use a silicone mould.
- Mash Banana: In a small bowl, mash the ripe banana until smooth and free of lumps.
- Combine Ingredients: Add the egg, protein powder, almond flour and cinnamon. Mix until thoroughly blended.
- Optional Leavening: Stir in baking powder for a lighter texture if desired.
- Pour Batter: Spoon the mixture into the prepared muffin mould or ramekin.
- Bake: Place in the oven and bake for 15 to 18 minutes or until the top is firm and a toothpick inserted comes out clean.
- Cool And Serve: Allow to cool for 5 minutes before removing and enjoying warm.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Low-Sugar Banana Protein Muffin Light And Moist:
- Use Overripe Bananas: Riper bananas offer more sweetness and moisture.
- Prevent Sticking: Use parchment muffin liners or a silicone mould to release cleanly.
- Don’t Overmix: Gently fold ingredients to avoid a dense muffin.
- Check It: A clean toothpick test ensures the centre is cooked.
- Make In Bulk: Multiply the recipe to prepare a batch for the week.
VARIATIONS
- Vegan Option: Replace egg with flaxseed egg (1 tablespoon flaxseed + 3 tablespoons water).
- Nut-Free: Substitute almond flour with oat flour if nut allergies are a concern.
- Add Crunch: Stir in chopped walnuts or pumpkin seeds for texture.
- Sweet Boost: Add a few dark chocolate chips or raisins for extra flavour.
- Flavour Twist: Swap vanilla protein for chocolate and add a dash of cocoa powder.
PREPPING AND STORAGE
- Refrigeration: Store the cooled muffin in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap tightly in cling film and freeze for up to 1 month. Reheat in the microwave for 20 to 30 seconds.
- Transport-Friendly: Wrap in parchment and store in a reusable container for on-the-go meals.
- Batch Preparation: Multiply ingredients to bake a weekly batch and portion into snack boxes.
