Banana Nut Protein Muffins with Pecan Crumble

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 132kcal

Author: Lauren

These Banana Nut Protein Muffins are the furthest thing from a protein muffin! They're insanely fluffy, perfectly sweetened and with the most utterly resistible crunchy pecan crumble! They’re packed with healthy whole grains and fiber plus 6g of protein per muffin!) Great for meal prep or weekend breakfast, and will make your house smell delicious!

Print Recipe

Equipment

Muffin pan

Ingredients

3 medium bananas (310g) mashed ~1.25 cup
1/3 cup applesauce (80g)
1/4 cup pure maple syrup (60g)
2 tsp oil of choice
1 large egg
1 tsp vanilla extract
1 cup oat flour (120g)
1/3 cup vanilla protein powder (45g) or extra oat flour
1 Tbsp cornstarch optional
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp chopped pecans optional

Pecan Crumble:

1.5 Tbsp cold butter (21g)
3 Tbsp brown sugar (36g)
1/4 cup all-purpose flour (30g) GF if needed
2 Tbsp chopped pecans (16g)

Instructions

Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
Add the bananas to a large mixing bowl and mash with a fork (I like leaving a few small clumps). Then add the applesauce, syrup, oil, egg and vanilla and mix until well combined.
Add the flour, protein powder, cornstarch, cinnamon, baking powder, baking soda, salt and pecans (if using).
Mix in the dry ingredients until they're incorporated (without over-mixing)
In a separate bowl, combine the butter and brown sugar with a fork. Add the flour and pecans and mix until crumbly and mostly combined.
Spoon the batter into the prepared muffin pan. Sprinkle the muffins evenly with the pecan crumble.
Bake muffins for 5 minutes at 425 F, then with muffins staying in the oven, reduce heat to 350 F. Bake muffins here for 13-15 minutes more.
Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!

Notes

To store: store leftover banana muffins in an airtight container in the fridge for 4-5 days. Or freeze (in a large baggie with all the air removed) for up to 4 months. Defrost in the fridge overnight or by leaving on the counter for 10-20 minutes.

Oat flour - I used oat flour for these muffins. If you don't have oat flour, you can always blend old fashioned or quick oats in a food processor until a flour consistency is achieved (though I do think these muffins taste best with packaged/store-bought oat flour since the flour is a lot fine). White whole wheat flour or all-purpose (GF if needed) work too.

Nutrition