“Clean” Protein-Packed Banana Bread/Banana Muffins
I can’t eat bananas … but I like them. They give me a terribly debilitating stomach ache for a few hours and then that eventually goes away. However, I can eat them cooked. They are a great base and binder in recipes and are sooo tasty in bread!
These are my go to breakfast on the go/quick after school snack. I have been making them for years and just love their simplicity and nutritional benefits. I store mine in the fridge because I think they taste better this way and they keep for about a week. You can also make them in bulk and freeze them! Now lets get to it!
- 2 cups whole wheat/oatmeal flour (or just use oatmeal for a more “muffin like” version)
- To make oatmeal flour, simply put oatmeal into a strong blender/food processer and mix until it becomes flour-like
- You can also use 1.5 cups oatmeal flour and ½ cup protein powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ c sugar free applesauce
- To make your own, peel apples, boil them until soft and then mash
- 2 eggs, beaten (or egg white substitute)
- 3 mashed overripe bananas
- Cinnamon/pumpkin pie spice to taste (about 1 T)
- *1/8 c Greek yogurt (optional – only use ¼ c applesauce if you choose to add this in)
- *1/4 cup honey/agave/ pure maple syrup (add only if you feel you need it extra-sweet)
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9×5 inch loaf pan *or 12 muffin tins (bake 30 minutes for muffins)
- I use Trader Joe’s Coconut Oil/Coconut Oil Spray to grease the muffin tins
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, mash bananas & mix together applesauce, eggs and *honey.
- Pour batter into prepared loaf pan or muffin tin
- PAN: Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
MUFFINS: Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
- Let bread/muffins cool in pan for 10 minutes, then turn out onto a wire rack.
- Store up to 4 days in Tupperware (will last a week in the fridge)
Each muffin has approximately 100 calories, 2 grams of fat, 5 grams of fiber, 6 grams of protein