High Protein Banana Bread Muffins

Bananas are such a staple food in my house – we have them for breakfast, snacks and we use them a LOT in baking – so when a recent batch went very brown very quickly, I used them to create these delicious high protein banana bread muffins. It’s really important to use super ripe bananas here to make sure you get the sweetness in the muffins.


2 Eggs

4 Overripe bananas, mashed

250g Ground Almonds

2 Scoops Vanilla Protein Powder

1tsp Vanilla Extract

1tsp Baking Powder

1tbsp Almond Butter

Good splash of almond milk (to get the mix to the right consistency)



  1. Put all ingredients into a bowl minus the almond milk and mix really well, alternatively you could use a food processor
  2. Gradually add almond milk as required, you want the mix to be slightly runnier than your average cake so that the end result isn’t too dry
  3. At this point you can add any extra fillings you like: dried fruit, chocolate chips, nuts etc – I didn’t add anything but I topped mine with pecans before baking
  4. Then spoon the mixture into muffin cases in a muffin tin, this should make 12 decent sized muffins
  5. Bake in a 160 degree oven for 10-15 minutes until they have risen nicely and are golden brown on top


Enjoy warm or cold – I had mine with yoghurt and choc shot!

J x

8 thoughts on “High Protein Banana Bread Muffins

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