Protein muffins with bananas and chocolate

Looking for a snack that's tasty, filling, and easy to make? These protein banana muffins are perfect for you! With their ultra-moist texture and naturally sweet taste from ripe bananas and a drizzle of maple syrup, you get a snack that's both healthy and decadent.

But what really makes all the difference is the addition of Shop Santé's Vanilla Protein Isolate. With this ingredient, you can transform a simple recipe into supportive muffins for your post-workout recovery or to kick-start your day. Plus, its mild taste pairs perfectly with the banana flavors, with no unpleasant aftertaste or texture.

And guess what? Thanks to its two-step baking process, each muffin rises like a pro and offers a beautiful golden crust with a perfectly baked crumb. Get ready to make this your new favorite, especially if you want to incorporate more protein into your daily routine without compromising on enjoyment.

Ingredients (12 muffins)

• 160 ml (⅔ cup) all-purpose flour
• 125 ml (½ cup) whole wheat flour
• 125 ml (½ cup) isolate (vanilla)
• 5 ml (1 tsp) baking powder
• 2.5 ml (½ tsp) baking soda
• 2.5 ml (½ tsp) ground cinnamon
• 1.25 ml (¼ tsp) table salt
• 250 ml (1 cup) mashed ripe bananas
• 80 ml (⅓ cup) plain Greek yogurt
• 80 ml (⅓ cup) maple syrup
• 60 ml (¼ cup) of milk
• 1 egg
• 2.5 ml (½ tsp) vanilla extract
• 30 ml (2 tbsp) hemp seeds (optional)
• 125 ml (½ cup) dark chocolate, cut into small pieces

Preparation

1. Set oven to 400°F (205°C).
2. In a large bowl, sift and mix together the all-purpose flour, whole wheat flour, protein isolate , baking powder, baking soda, cinnamon and salt.
3. In another bowl, combine the mashed bananas, Greek yogurt, maple syrup, milk, egg, and vanilla extract.
4. Gradually pour the dry mixture into the wet mixture. Stir gently with a wooden spoon until the dough is well combined, without overmixing.
5. Gently fold in the hemp seeds and half of the dark chocolate pieces.
6. Divide the batter into greased muffin tins or muffin tins lined with paper baking cups. Silicone molds can also be used.
7. Bake at 400°F (205°C) for 5 minutes to encourage the muffins to rise. Reduce the oven temperature to 375°F (190°C) without opening the door and continue baking for 15 minutes , or until a toothpick inserted in the center of the muffins comes out clean.
8. Remove muffins from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

 

Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)