American · Dessert
Banana Nut Muffin
A banana nut muffin rebuilt around Greek yogurt and whey protein instead of butter and oil, with oat and coconut flour carrying real fibre and toasted walnuts for crunch. Each muffin is lightly sweetened with allulose and warmed through with cinnamon, landing as a dense, moist, protein-forward bake that still tastes like the diner classic.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
274Calories
19.7gProtein
11.2gFat
31.4gCarbs
5.9gSugar
5.5gFiber
770mgSodium
98mgChol
3.1gSat Fat
372mgPotassium
129mgCalcium
1.7mgIron
0.4mcgVitamin B12
2.8mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Coffee with Cream
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line two holes of a 6-hole muffin tin with paper cases; half-fill the remaining four holes with water so the tin heats evenly.
2
In a bowl, mash the banana thoroughly, then whisk in the Greek yogurt and beaten egg until smooth.
3
In a separate bowl, whisk together the whey protein isolate, oat flour, coconut flour, baking powder, baking soda, cinnamon and salt to break up any lumps.
4
Fold the dry mixture into the wet banana mixture along with the allulose, mixing just until no dry streaks remain — do not overmix or the muffins will turn dense.
5
Fold in the chopped walnuts, then divide the batter evenly between the two lined muffin holes.
6
Bake for 20-22 minutes, until a skewer inserted into the centre comes out clean and the tops spring back lightly to the touch.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g mashed banana
- 2.1 oz60g greek yogurt
- 11 egg, beaten (50g)
- 0.7 oz20g whey protein isolate
- 1.2 oz35g oat flour
- 0.4 oz10g coconut flour
- 0.5 oz15g chopped walnut
- 0.1 oz4g baking powder
- 0.1 oz2g baking soda
- 0.1 oz2g cinnamon ground
- 0.4 oz12g allulose
- 0 oz1g salt
