Healthier Banana Bread Muffins
No flour, no eggs, no gluten, no refined sugar: these soft and moist banana bread muffins are high in protein and made in just one bowl!
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This is a gluten free, refined sugar free banana bread muffin recipe that’s made with oat flour, ripe bananas, honey, two full scoops of whey protein and a touch of ghee for richness. The banana and honey work together to add natural sweetness and moisture while the protein powder gives each muffin a boost of around 8 grams of protein without making them dense or dry. The batter is easy to mix and as it bakes, the oats soak up the moisture and help create a soft, cakey texture that holds its shape beautifully.
It’s a one bowl, no blender, no egg recipe with the muffins being tender, naturally sweet and full of flavour: the kind of dessert that keeps you full and actually satisfies a banana bread craving!
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Healthier Banana Bread Muffins
servings
8 muffins
prep time
5 min
cook time
30 min
Ingredients
- 1 cup (105 g) oat flour (rolled oats blended into a powder)
- ½ cup (50 g) protein powder, I used frosted cereal milk flavour from my protein
- ½ tsp (2 g) cinnamon powder
- 1½ tsp (6 g) baking powder
- ¼ tsp (1 g) baking soda
- ¼ tsp (1 g) salt
- ¾ cup (200 g) ripe bananas, mashed (around 2 medium / 4 small)
- 2 tbsp (40 g) honey
- ⅓ cup (80 g) curd (or yogurt)
- ½ cup (120 g) milk, dairy or plant based also works
- 3 tbsp (40 g) ghee
- 1 tsp (5 g) vanilla extract
Fold Ins
- ¼ cup (45g) chocolate chips (I did a mix of milk and dark), optional
Equipment
Instructions:
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Make the batter: In a bowl, add ripe bananas and mash them with a fork or whisk. I like to leave it slightly chunkly but you can also blend the bananas in a blender for a smoother texture. To the mashed bananas, add in the wet ingredients and sweeteners- ghee, milk, curd, vanilla extract and honey and whisk.
Combine the dry ingredients- oat flour, protein powder, cinnamon, baking powder, baking soda and salt. Mix the wet with the dry and whisk well till you have a smooth but slightly lumpy (because of the bananas) batter. - Add the chocolate chips: Fold in the chocolate chips if using. These add extra richness and texture to the muffins but you can totally leave them out too if you prefer.
-
Transfer and bake: Scoop the batter into a greased and parchment lined muffin tin and top with more chocolate chips.
Oven: 200°C in a preheated oven for the first 10 minutes and then 180°C for another 15–20 minutes or until a toothpick inserted in the centre comes out clean.
Airfryer: 190°C for the first 5 minutes and then 170°C for another 10–12 minutes. - Cool and eat: Let the muffins cool completely and enjoyy!
Recipe Video
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