Stuffed Banana Bread Protein Muffins

I love muffins. And coffee.

I really really REALLY love coffee.

I could drink it all the time. Black. Nothing added. Just coffee in its purest form.

But I digress. This post is about protein muffins. Basically a staple in my busy life. They are filling, great for on-the-go, and well, they go excellently with coffee.

I adapted this recipe from Nutritionist in the Kitch. If you haven’t visited her website, go check it out! Chrystal has some great recipe ideas over there! I haven’t made anything that I haven’t loved from her.

These muffins have three of my favorite things:almond butter, bananas, and coconut oil! They are also packed with protein and are gluten free!!! What more could you want?????? 

As with all good banana bread, you need REALLY ripe bananas. The more ripe, the better!


After mashing those bananas, I add melted coconut oil, vanilla, the dry ingredients, applesauce, and protein powder. After gently mixing it all together, I am ready to construct these delicious little protein power packs.


I spray my muffin tins with coconut oil cooking spray and then fill the cups slightly less than half full with muffin batter.


I then take my almond butter and put about a half teaspoon on the batter in each muffin cup.


I top off the batter in each cup, filling it up to the top.


The muffins are ready to bake at 350 for about 25-30 minutes, until golden brown and a tester comes clean.


These muffins are great hot or cold. The higher protein content and healthy fats keep you full for longer and make a great post workout snack. Oh, and they are also great with coffee.


But all things are good with coffee. :-) 



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