Ingredients
- 2 Un Banana
- 1 Un Egg
- 1/2 Cup Greek Yogurt plain
- 1/4 Cup Almond Milk, unsweetened
- 1 Cup Protein powder, vanilla
- 1 1/4 Cups Whole Wheat Flour
- 2 Tsp Baking soda
- 1 Pinch Sea salt
- 1 Cup Blueberries
- 1 Tsp Vanilla extract
Blueberry & Banana Protein Muffins
Preparation time
10min
Cooking time
25min
Servings
6
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Blueberries
- Protein powder
Ingredients
- 2 Un Banana
- 1 Un Egg
- 1/2 Cup Greek Yogurt plain
- 1/4 Cup Almond Milk, unsweetened
- 1 Cup Protein powder, vanilla
- 1 1/4 Cups Whole Wheat Flour
- 2 Tsp Baking soda
- 1 Pinch Sea salt
- 1 Cup Blueberries
- 1 Tsp Vanilla extract
Directions
- Preheat oven to 350°F Or 180°C.
- Spray muffin pan with cooking spray and lightly dust with one tablespoon of flour. Or use cupcake liners.
- In a bowl, mash bananas until smooth and consistent, absent of clumps. Add egg, yogurt, milk, and vanilla extract. Continue to mix until well combined.
- In another bowl, combine the protein powder, flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients and mix just enough to combine. Finally, add in the blueberries and gently fold until they are fully combined.
- Evenly distribute the mix into the muffin pan and bake for 15-20 minutes or fully cooked.
Notes
Use fresh or frozen blueberries. In case of using frozen, use as they come out of the freezer. Do not allow to defrost before mixing in.
You can also reserve a few to sprinkle on top of the muffin before baking for decoration.
