Almond Flour Banana Muffins
If you need an excellent on-the-go healthy breakfast recipe to satisfy that sweet tooth, this might be the macro recipe you’ve been looking for! These Almond Flour Banana Muffins are gluten-free, high protein, and low carb. This macro friendly breakfast is easy to customize and will satisfy your morning sweet tooth. They make a great grab-no-go snack to have handy too.
What You Need
- Muffin Tin
- Baking Spray
- Mixer (optional)
- 185g almond flour (you can blend almonds until they are fine, or buy pre-made almond flour)
- 55g vanilla protein powder
- 1/4 tsp cloves
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp baking powder
- 1/4 tsp xantham gum (optional)
- 85g 0% Fage Greek yogurt (you can sub out for another kind of yogurt for personal preference!
- 110g egg whites (about 4-5 egg whites)
- 1 tsp vanilla extract
- 110g unsweetened applesauce
- 210g mashed ripe bananas (about two large bananas)
- Preheat oven to 400 degrees
- Spray a muffin tin or line with liners
- Mix: almond flour, protein, baking powder, baking soda, cinnamon, nutmeg, cloves, xanthan gum (dry ingredients)
- In a separate bowl mix bananas, applesauce, vanilla, yogurt, egg whites until well blended
- FOLD in dry ingredients for a thicker texture, or MIX (with a mixer) in dry ingredients for a fluffier texture
- Pour into tin using about 1/4 cup scooper
- Bake for 15 minutes, mid rack, make sure a toothpick comes out clean when done
Macros per muffin (makes 12)
Keep in Mind
This healthy breakfast recipe is easy to adapt! You can add berries, dried fruit other nuts. The muffins also refrigerate and reheat well. These are delicious heated slightly (about 10 sec in the microwave), cut in half, with jam smeared on each slice!
You can substitute out 0% Fage for another kind of greek yogurt of your preference. Keep in mind, a different yogurt will result in a different macro breakdown. Be sure to input the recipe on MyFitnessPal with whatever ingredients you use.
Xanthan gum is an entirely optional ingredient but will give you a slightly fluffier muffin. Be sure not to use more than recommended, however, or you’ll end up with muffins exploding all over your oven.
Need Ripe Bananas?
If you don’t have ripe bananas, that is OK! Regular bananas do fine for a less banana-y taste.
Have bananas, but they aren’t ripe? You can ripen bananas in the oven. Put them on a rack covered in foil/wax/parchment paper, mid-rack, for 350 degrees for 30-40 minutes. They may ooze while baking, but they will be yummy when they are done!