Banana Split Protein Muffins {Gluten-Free, Protein Powder-Free}
Oh boy, get ready to fall in love with these protein-packed "Banana Split" muffins! They're so delicious, you won't even believe they're healthy! These delectable treats are inspired by the sweet nostalgia of a classic banana split, but with a protein-packed twist, delivering a delicious and nutritious snack that satisfies your cravings while fuelling your body.
Notable Equipment
- 1 muffin tin
- paper muffin tin liners, optional
- 1 electric beater, optional
Ingredients
- 1 ½ cup lupin flour
- 1 cup pitted dark cherries, using thawed frozen cherries works too
- 2 very ripe bananas
- 2 eggs
- ½ cup milk or ¼ cup milk powder (personal preference - see notes)
- ½ cup smooth peanut butter chunky works, but see notes
- ½ cup chopped peanuts
- ½ cup honey or sweetener of choice (agave, maple or sugar)
- ¼ cup unsweetened cocoa powder
- ¼ cup chopped dark chocolate (or semi-sweet chocolate chips)
- 1 ½ tsp baking soda
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract optional
Instructions
- 1. Preheat oven to 350℉.
- 2. Chop chocolate (if required) and cherries and set aside.
- 3. In a large mixing bowl, mash bananas until minimal lumps remain (use an electric beater if possible, otherwise thoroughly mash with a fork).
- 4. Add eggs and beat until smooth.
- 5. Add peanut butter, milk, honey, vanilla and almond extract (if using). Stir well.
- 6. Add in chopped cherries and stir to combine.
- 7. In a separate bowl, combine all dry ingredients together. Mix well.
- 8. Pour wet ingredients into dry ingredients. Stir well. Batter will be thick.
- 9. Scoop batter into greased or paper lined muffins tins. They will be very full - don't worry, they wont overflow!
- 10. Bake for 25-30 minutes or until risen. When cooked, a toothpick or knife inserted into the center will come out clean.
- 11. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely.
Notes
- If using milk powder: Combine 1/4 cup milk powder into 1/2 cup water. This will provide an extra 0.5g protein per muffin.
- Peanut butter: If you're using organic/natural peanut butter, you'll want to use smooth, otherwise your muffins may be dry and crumbly.
- If you find the batter too dry: You can add some more milk or water, 1 tbsp at a time. The batter should be quite thick - almost as thick as cookie batter
- Almond Extract: The muffins are still super delicious without! But if you have some on hand, adding a few drops will enhance the cherry flavour (weird, I know!)
Nutrition
Serving: 1muffinCalories: 231kcalCarbohydrates: 27.6gProtein: 12.3gFat: 11.4gSaturated Fat: 2.6gCholesterol: 28.1mgSodium: 225.6mgFiber: 8.2gSugar: 16.8g
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