If you’re a fan of banana bread and looking for a protein-packed snack that doesn’t skimp on flavor, these Banoffee Protein Muffins are a game-changer. Combining the rich taste of bananas with the indulgent flavor of Lotus Biscoff spread, these muffins are not only delicious but also a healthier option for anyone mindful of their calorie intake. Perfect for breakfast on the go or a post-workout snack, they offer a satisfying treat that aligns with your nutrition goals.
Why You’ll Love These Muffins:
- Protein-Packed: With vanilla protein powder and Greek yogurt, these muffins provide a substantial protein boost to keep you fuller for longer.
- Low-Calorie: Each muffin is designed to be low in calories, making it an ideal choice for those following a calorie-conscious diet.
- Deliciously Sweet: The natural sweetness from overripe bananas and a touch of Lotus Biscoff spread create a delightful flavor without excess sugar.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray.
In a bowl, mash the bananas until smooth. Add the egg whites, Greek yogurt, almond milk, Lotus Biscoff spread (melt for 15-20 seconds first), and caramel and vanilla extract. Stir until well combined.
In a separate bowl, mix the oat flour, protein powder, zero-calorie sweetener, baking powder, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients and stir until just combined.
Evenly divide the batter among the muffin tin. Top each pieces of crushed Biscoff Cookie.
Bake for 20-22 minutes or until a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes and Modifications:
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- Overripe bananas are ideal for this recipe as they are sweeter and more flavorful. If your bananas are not very ripe, you may need to adjust the sweetener.
- You can blend oats into a fine powder to create oat flour.
- This adds a subtle caramel flavor that enhances the overall taste of the muffins. If you don’t have caramel extract, you can omit it or use a small amount of caramel sauce as a substitute (macros will differ).
- Store the muffins in an airtight container in the refrigerator for up to 5 days.
Other Muffin Recipes you May Enjoy:
Banana Bread Chocolate Chip Muffins
These Banoffee Protein Muffins are a perfect blend of indulgence and nutrition. Whether you’re looking for a quick breakfast, a post-workout snack, or just a delicious treat, these muffins are sure to satisfy your cravings while keeping you on track with your health goals. Enjoy a bite of these delightful muffins and savor the combination of bananas and Lotus Biscoff in every mouthful!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Banoffee Protein Muffins
12
Servings10
minutes20
minutes109
kcal55g/muffin
30
minutesTo track this recipe on My Fitness Pal, search TBB Banoffee Muffins
Keep the screen of your device on
Ingredients
200 g overripe bananas (about 2 medium bananas)
60 g vanilla protein powder (½ cup- see note)
120 g oat flour (1 cup-see note)
100 g non-fat Greek yogurt (½ cup)
60 g egg whites (¼ cup)
45 g Lotus Biscoff spread (3 tbsp)
1/3 cup zero-calorie brown sugar sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 tsp caramel extract
1 tsp vanilla extract
120 ml unsweetened almond milk (½ cup)
1 Lotus Biscoff cookie, crushed (for topping)
Directions
- Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray.
- In a bowl, mash the bananas until smooth. Add the egg whites, Greek yogurt, almond milk, Lotus Biscoff spread (melt for 15-20 seconds first), and caramel and vanilla extract. Stir until well combined.
- In a separate bowl, mix the oat flour, protein powder, zero-calorie sweetener, baking powder, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients and stir until just combined.
- Evenly divide the batter among the muffin tin. Top each pieces of crushed Biscoff Cookie.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes & Modifications
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- Overripe bananas are ideal for this recipe as they are sweeter and more flavorful. If your bananas are not very ripe, you may need to adjust the sweetener.
- You can blend oats into a fine powder to create oat flour.
- This adds a subtle caramel flavor that enhances the overall taste of the muffins. If you don’t have caramel extract, you can omit it or use a small amount of caramel sauce as a substitute (macros will differ).
- Store the muffins in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
- Total number of serves: 12
- Calories: 109kcal
- Carbohydrates: 13.8g
- Protein: 7.5g
- Fat: 2.8g
- Fiber: 1.6g
Did you try this Recipe?!
I would love to see your creation and thank you for trying this! Please tag me on instagram @thebalancedbitefoodie
Like this recipe?
Follow me on Pinterest @thebalancedbite
Follow my Facebook page!
Follow The Balanced Bite on Facebook
