Banana Nut Protein Muffins with Pecan Crumble

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These Banana Nut Protein Muffins are naturally sweet and moist, and are topped with the BEST sweet and crunchy pecan crumble!

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They’re healthy, protein packed, great for meal prep or weekend breakfast, and will make your house smell delicious!

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To make, preheat the oven to 425°F. Spray a muffin pan with nonstick cooking spray or line with muffin liners.

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In a large mixing bowl, add bananas and mash with a fork.

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Combine mashed bananas with egg, oil, pancake syrup, and vanilla.

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Stir vigorously until the mixture is smooth.

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In a separate bowl, combine flour, protein powder, baking powder, baking soda, salt, cinnamon, and cornstarch.

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Gently fold/stir the dry ingredients in until just combined. Don’t over-mix.

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Spoon batter into the prepared muffin tins, filling each one completely. Top with chopped nuts and gently mix/press them around/down.

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Bake muffins for 5 minutes at 425°F. Then, with muffins still in the oven, reduce heat to 350°F and bake muffins for another 13-15 minutes. 

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Remove muffins from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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For full recipe, instructions, helpful tips, and nutrition swipe up or visit blog! 

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