Elevate your snacking game with our Lower-Carb Banana Protein Muffins recipes. These delectable treats strike the perfect balance between indulgence and nutrition, offering a guilt-free way to satisfy your sweet cravings.
Crafted with lower-carb alternatives like almond flour and protein-packed ingredients, these muffins provide a wholesome twist on the classic banana muffin. The natural sweetness of ripe bananas combines harmoniously with the richness of almond flour, creating a moist and flavorful base.
Our recipes cater to those mindful of their carb intake, ensuring you can enjoy a delicious muffin without compromising your dietary goals. Whether you’re fueling up post-workout or looking for a wholesome snack, these muffins pack a protein punch to keep you energized throughout the day.
Customize your muffins with additional add-ins like nuts or dark chocolate for a personalized touch. Embrace the delightful fusion of flavor and nutrition with our Lower-Carb Banana Protein Muffins recipes – a satisfying treat that aligns with your health-conscious lifestyle.
Lower-Carb Banana Protein Muffins Recipe | S2Recipes
Details Lower-Carb Banana Protein Muffins Recipes
Prep Time: 10 mins
Cook Time: 25 mins
Additional Time: 20 mins
Total Time: 55 mins
Servings: 15
Yield: 15 muffins
Ingredients For Lower-Carb Banana Protein Muffins Recipes
1 ½ cups rolled oats
2 ripe bananas, mashed
½ cup creamy natural peanut butter
2 eggs
¼ cup flax seed meal
¼ cup almond flour
¼ cup plain non-fat Greek-style yogurt
¼ cup agave nectar
2 tablespoons vanilla extract
1 tablespoon powdered stevia baking blend
1 tablespoon ground cinnamon
1 teaspoon maple-flavored extract (Optional)
1 teaspoon baking powder
½ teaspoon baking soda
Instructions: Lower-Carb Banana Protein Muffins Recipes
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
Step 2: Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
Step 3: Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.
Feedback of Lower-Carb Banana Protein Muffins Recipes
Y'all. I gave my kids these muffins this morning and they each loved them, had two, and didn't even ask for a snack before lunch! I used honey instead of agave just because it's what I had on hand and no stevia. They're not pretty, but they taste good and my five and three year old were very happy with them. A win!
Awesome! And so easy. Threw all ingredients in the Vitamix, blended up, poured into lined muffins tins, baked 25 mins. Smell amazing. Tastes great, warm from the oven with a pat of butter... mmmm! Yum! And husband approved!
Very moist & tasty! I got exactly 15 muffins and they cooked for the 25 mins as indicated. I chose to omit the maple flavor and used Splenda instead of Stevia. I also added 1/2 tsp salt bc I’ve never seen any baked good made without it. Otherwise I made them exactly as instructed and think they’re great! I used another site to build the recipe exactly as I made it and my calorie count per muffin was quite a bit higher at 144 calories so I think that can vary quite a bit depending on your bananas and brands. But mine also had more protein at nearly 5g. Will definitely make these again!
Changes made: Maple syrup replaced agave as it's what I had & reduced by half to cut sugar for my diabetic hubby. Added cup of mini chocolate chips, to satisfy his chocoholic tastebuds. Plan to add dried tart cherries, another fave, next time.
These are tasty! I didn’t want to bother with a mixer so they weren’t as smooth as the other picture but it was no problem. I used coconut sugar instead of agave since that’s what I had. Also added some chia seeds. This is a great way to get flax and use my almond flour. The peanut butter didn’t take over all the other great flavors and I even threw in some unsweetened coconut flakes and still plenty moist. Next time I want to add nuts, and maybe some Craisons and choc chips. The possibilities are endless! Goes well with morning smoothie. Thanks!
These were nice and moist. I substituted protein powder for the almond flour to up the nutrients and it turned out great. I couldn’t really taste the maple extract so next time I’ll use more. This time I made it in the blender but I think I’ll use the stand mixer next time-would be easier and faster, and then I can add nuts and dried fruit.
Pretty good - nice and moist, hearty! I used maple syrup instead of Aguave since it was handy and added some choc chips.
I initially rated this 4 stars, but I had to change it to 3 because they don't keep well. They are delicious fresh out of the oven. But even though I stored them in an air tight container, they got very dry and flavorless. I did make some modification based on what I have in my kitchen, and I don't know if that contributed, but I don't think so. I used almond butter instead of peanut, regular flour in place of almond, and honey instead of agave nectar. I left out the Stevia powder and maple extract and reduced the vanilla to 1 Tbsp. I do like that they are low in fat, only have 10g of sugar and 6g of protein (made the way I made them)., so that's good.
My family liked these muffins but I did make a few minor changes. I used local honey instead of agave and omitted the stevia (It is unnecessary) I also reduced the vanilla to 1 teaspoon. I added dark chocolate chips to about half the batter and that made the muffins even better.
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