I love a good protein muffin. Except it can't be dry, or overly eggy, or have some weird protein-powder texture. If I'm going to dig into a muffin, I want it to be delicious and I also want a kick of protein. These are great. 12g of protein per muffin, plus they're gluten free and tasted so good. And they're kid-approved ;). The best part.
So these were kind of fun to make. The kids and I set out in the kitchen to get a healthy muffin recipe created and we had a blast making them. I used PB Fit, which is lower fat powdered peanut butter as well as Optimum Nutrition Whey Protein Powder. Between this and Muscle Pharm Chocolate Milk Flavored, these are my two go-tos. I know they do have artificial flavorings, and usually I avoid that, but I like how these mix in water and almond milk the best.
Each protein powder will absorb the liquids differently, so depending on what you use, adjust the almond milk accordingly. A vegan protein powder will be more absorbent of the liquid, so you may need to add in 1-2 tablespoons of almond milk (or other dairy free milk) as necessary. This recipe is pretty forgiving though.
The best part of these muffins is using up a few bananas that were seriously on their last leg. That's when they're the best though. I did use whole eggs so nothing came out dry, plus egg whites, almond milk, vanilla extract and a few tablespoons of melted butter to bind the mix together.
The dry ingredients used coconut flour and almond flour as well as baking powder, baking soda, salt and PB Fit. With only a 1/4 cup of PB Fit, if you want more of a peanut butter flavor, double this. This recipe comes out subtly peanut butterish. Just adjust the liquid a bit and add a tad more almond milk if you desire.
Once we got everything mixed up, I folded in the corn flakes. This added a bit of extra texture to the muffins, but I would highly recommend just topping the corn flakes on top of the muffins for an extra crunch. Or just omit if that's not your thing ;). I love a good crunch on my muffins though.
The other thing we used was Bake Believe Chocolate Chips. These are seriously a game changer. A no sugar baking chip that's delicious to snack on and it's 55% cacao. I think it's so cool how foods continue to evolve. Some for the better, some for the worse, but these are definitely in the better category. I picked them up for a couple pound bag for $11 at Costco and they lasted us multiple months.
Next, time to bake. Again, depending on the protein powder, you'll have to watch the last 5 minutes or so to ensure that they setup but don't brown too much.
After they're done baking, remove and set on a wire rack to cool completely.
Storage:
Store in the fridge for up 5 days. Slather with butter and reheat in the microwave for 30 seconds ;)
Comments