Our kids love muffins. Ok…scratch that. I LOVE muffins. I think they’ve been one of my favorite foods (aside from these crazy pancakes) since I was about five years old.
I can remember my Mom making muffins for my brother when we were young. She would make them on the weekends and would make them for his bake sales, but we were not allowed to eat them. I can still picture myself crouched down with my heads cuffed around my eyes looking in the oven door as they would bake, while my mom was reminding me, “They aren’t going to cook any faster with you watching them.”
These blueberry-banana muffins have the ability to make the whole house smell good… like blueberries, bananas, and cinnamon.
With four hungry and active kids, we like to give them these muffins for a snack. I like to have them myself, too, because the extra protein keeps us all full just a little longer (no more snacking every 30 minutes!) The constant snacking is actually what led us to create these crazy high-protein blueberry banana muffins. They taste great & they are packed with fruit & protein.
Ingredients needed to make crazy muffins:
4 – Ripe/Over-Ripe Bananas
1 Pint – Fresh Blueberries
1 Cup – Oats (I used instant)
1/2 Cup – Almond Butter
1 Cup – Egg Whites (approximately 7 eggs)
2 – Whole eggs
4 tsp -.Baking Powder
2 -4 scoops of vanilla protein powder (increases protein, but also is a great binding ingredient. You can also substitute the whey protein for a vegan protein.
Cooking Directions:
- Preheat your over to 350 degrees and coat with a non-stick spray.
NOTE: Muffin liners are not required but preferred (I have made them several times without). - Rinse the blueberries and gently pat dry. Set them aside, they will be added to the mixture last.
- Mash your bananas in a large mixing bowl (depending on the texture you are going for you can use a hand mixer to make them smooth. I prefer it to be a little chunky so I used a whisk).
- Add the rest of the ingredients except the blueberries and mix them together.
- Gently fold in the blueberries.
- Fill muffin tins 2/3 full and gently tap the pan to make sure the mixture has set evenly in the pan.
- Bake on the middle rack for 12 minutes. After 12 minutes, check the muffins as they may need a few extra minutes of baking time. If you are making mini-muffins set the bake time for 10 minutes.
TIP: Touch the top of them, if they are still tacky/wet, bake a couple of extra minutes, and then
repeat if needed.
- Once done, let cool in the pan for about 2 minutes then remove and place on a cooling rack. An easy way to get them out of the pan is to use a spoon and work it around the edges. This works like a charm.
ENJOY!
These high-protein muffins are full of fruit & taste, leaving out the butter, oil, and dairy!Crazy high-protein Blueberry Banana Muffins
Ingredients
Instructions
NOTE: Muffin liners are not required but preferred
TIP: Touch the top of them, if they are still tacky/wet, bake a couple of extra minutes and then repeat as needed.
TIP: An easy way to get them out of the pan is to use a spoon and work it around the edges. Works like a charm.
I bake muffins for our winter shelter.
Do you think these would be sufficiently dense to hold up in a lunch sack?
I usually put them in paper liners AFTER they’ve cooled, then in astic wrap.
Many thanks ~
I bake muffins for our winter shelter.
Do you think these would be sufficiently dense to hold up in a lunch sack?
I usually put them in paper liners AFTER they’ve cooled, then in astic wrap.
Many thanks
I think they would hold up just fine. These are a very moist muffin.
We’ve done Kodiak cakes before for a protein muffin, but I’ll try this one next. Good post!