Looking for a snack that's tasty, filling, and easy to prepare? These protein banana muffins are just what you need! Thanks to 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 satisfying muffins, perfect for post-workout recovery or starting your day right. Plus, its mild flavor blends beautifully with the banana, without any unpleasant aftertaste or texture.
And guess what? Thanks to its two-stage baking process, each muffin rises like a pro, boasting a beautiful golden crust and a perfectly cooked crumb. Get ready to make it your new go-to, especially if you're looking to add more protein to your daily routine without sacrificing flavor.
Ingredients (12 muffins)
- 160 ml (2/3 cup) all-purpose flour
- 125 ml (½ cup) of whole wheat flour
- 125 ml (½ cup) of isolate (vanilla)
- 5 ml (1 tsp) baking powder
- 2.5 ml (½ tsp) of baking soda
- 2.5 ml (½ tsp) ground cinnamon
- 1.25 ml (¼ tsp) of table salt
- 250 ml (1 cup) of mashed ripe bananas
- 80 ml (⅓ cup) of plain Greek yogurt
- 80 ml (⅓ cup) of maple syrup
- 60 ml (¼ cup) of milk
- 1 egg
- 2.5 ml (½ tsp) of vanilla extract
- 30 ml (2 tbsp) of hemp seeds (optional)
- 125 ml (½ cup) of dark chocolate, broken into small pieces
Preparation
- Set the oven to 400°F (205°C).
- In a large bowl, sift and mix together the all-purpose flour, whole wheat flour, and protein isolate . baking powder, baking soda, cinnamon and salt.
- In another bowl, mix the mashed bananas, Greek yogurt, maple syrup, milk, egg, and vanilla extract.
- Gradually pour the dry mixture into the wet mixture. Stir gently with a wooden spoon until the dough is well combined, without overmixing.
- Incorporate the hemp seeds and half of the dark chocolate pieces by gently folding the dough.
- Divide the batter among greased muffin tins or those lined with paper baking cups. Silicone molds can also be used.
- Bake at 400°F (205°C) for 5 minutes to help the muffins 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 into the center of the muffins comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)
