Blueberry Banana Protein Muffins
Is anyone else freaking out because it is basically August already? I know I say this at the end of every month, but seriously, July went by so fast! Although, I’m okay with that because August is my birthday month. And yes, I’m still 7 years old and have a birthday MONTH. Okay, I’m only kidding. However, the fact that my husband works in college football really messes up my birthday month. You see, fall camp starts at the very beginning of August, and every football wife knows that when fall camp starts (which immediately leads into football season), you no longer have a husband for the next 5 months. So apparently, Kenny has decided that my birthday is now in July. Awesome.
Okay, enough about my birthday. I made you some muffins.
Muffins are one of my favorite things to bake. I like cookies, brownies, and other bake-able things, but I just really love muffins. And this recipe is pretty quick and easy to throw together. Made with coconut flour and protein powder, they are light, lower carb and protein packed.
These little guys are naturally sweetened with honey and a ripe banana. I love to put bananas in my muffin recipes. It adds a little extra sweetness without having to add more sugar. Although, bananas in muffins are much to my husband’s dismay. Oh well, you can’t win them all. All that matters is that I like them. Right? Okay, I’m glad we’re on the same page. But don’t worry Kenny, I’ll make some muffins sans bananas soon!
Ingredients
- ¼ cup coconut flour
- ¼ cup vanilla protein powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 large banana
- 4 eggs
- 3 tbsp coconut oil, melted
- ¼ cup honey
- 1 cup blueberries (fresh of frozen)
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together the coconut flour, protein powder, salt and baking soda.
- In a separate bowl, mash the banana with a fork. Add the eggs, coconut oil and honey and whisk until combined.
- Mix the wet ingredients with the dry ingredients until evenly combined. Fold in the blueberries.
- Line a muffin pan with muffin liners, and fill the liners 3/4 of the way full. Bake for 25-30 minutes, until top is golden and a toothpick comes out clean when inserted into the middle.
Enjoy!
These were super easy to make, but mine turned out a bit wet. Do you think I should add some more flour next time or cook for longer?
These were super easy to make, but mine turned out a bit wet. Do you think I should add some more flour next time or cook for longer? Also would love to know the nutrition facts in these!
Hi Jess! I’m sorry they turned out a little wet for you. I would definitely try cooking them for a little longer, and if that doesn’t work then add some more flour. And I don’t normally include the nutrition facts for my recipes, but you can easily plug the recipe into a nutrition app like MyFitnessPal, and it will give you all of the facts 🙂
I don’t have coconut flour. Would Alma of flour work?
Ahhh typos.
I don’t have coconut flour would Almond flour work?
Sure! Almond flour would work, I would just suggest using maybe 1 less egg because you will need less wet ingredients using almond flour. Coconut flour always requires more liquid. I hope they turn out well for you! 🙂