Protein banana and chocolate muffins. These protein muffins are the perfect snack to devour, not only are they delicious, but they’re also quick and easy to make.
They are gluten-free and lactose-free.
The best way to eat healthier is to prepare meals in advance, so you don’t fall into temptation.
Banana muffins are fragrant and soft, enjoy them with a good glass of milk or fresh fruit juice for a nice and healthy snack.
Muffins are perfect for several reasons: they stay moist longer than a cake you slice every day, they are great to carry with you, and even easier to freeze if needed.
Moreover, these muffins allow you to add more protein to your diet in a simple and delicious way.
Bananas, almond flour, eggs, a pinch of baking soda, and good sugar-free dark chocolate, but for those more demanding can add just 20 grams of stevia or erythritol, or half a tablespoon of brown sugar. Specifically, you’ll get delicious protein muffins that won’t make you feel guilty.
No mixers are needed, everything is mixed with a spoon.
It happened just by chance, I had two overripe bananas and thought I’d make muffins for tomorrow’s breakfast, and believe me, they’re delicious.
Let’s go to the stove for 5 minutes and put them in the oven.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6/9
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 110.46 (Kcal)
- Carbohydrates 9.18 (g) of which sugars 5.27 (g)
- Proteins 3.24 (g)
- Fat 6.86 (g) of which saturated 1.72 (g)of which unsaturated 1.33 (g)
- Fibers 1.94 (g)
- Sodium 79.36 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Protein Banana and Chocolate Muffins
- 2 bananas (very ripe)
- 3 tablespoons almond flour
- 2 eggs (room temperature)
- 1 pinch baking soda
- 50 g 60% dark chocolate (lactose-free for those with issues, otherwise classic is okay)
Tools
- Bowl
- Muffin Pan
- Cupcake Liner
Steps for Protein Banana and Chocolate Muffins
First, turn on the static oven to 356°F.
First, slice the banana.
Mash the banana with a fork to make a puree.
Add two eggs and mix.
(The eggs should be at room temperature).
Add almond flour, a pinch of baking soda, and dark chocolate melted in a bain-marie.
(For those who want a bit more sweetness, there are various options… one tablespoon of brown sugar, or an equivalent amount of stevia, or a pinch of erythritol).
Mix everything.
Fill the liners placed in the muffin pan.
(I made 9 not-too-large muffins, but you can make 6 larger ones).
Bake in a preheated static oven at 356°F for about 15-18 minutes.
Do the toothpick test before removing from the oven.
Let cool on a rack, and devour when they are sufficiently cooled to handle without burning your fingers.
Enjoy your meal.
Tips
Tips
Once well cooled, you can store the banana muffins in an airtight container for 4-5 days.
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