Last week I posted my recipe for PB&J Banana Bread Muffins and they were a HIT in my house. I decided to mess around with the recipe a little because I wanted to add in more protein but I also wanted to keep the total calories low. I ended up with these Blueberry Banana Bread Protein Muffins and although I like the PB&J ones more… husband likes these ones better!
These muffins have 125 calories and 5g of protein which makes for the perfect snack throughout the week. Pair with some fruit or nut butter and I could literally eat one every single day.
What I love about both of the banana bread muffin recipes I’ve just posted is that they’re so incredibly easy to make, they take no time at all and it’s really hard to mess them up! Nothing like a full proof recipe… am I right?
These Blueberry Banana Bread Protein Muffins will last up to a week in the fridge (if they last that long) and after that you can freeze them! Which is exactly what we did considering I made a dozen muffins two weekends in a row… whoops!
Tips to avoid soggy Banana Bread Protein Blueberry Muffins:
There is nothing worse than a soggy muffin… can we all agree on this? Before adding the blueberries to the batter, toss them in some flour. Doing this will absorb some of the liquid released by the berries while they’re baking and keep them from making the muffins soggy!Print
These delicious Blueberry Banana Bread Protein Muffins are the perfect breakfast or snack! Packed with 5g of protein, they’re delicious and easy to make.
1 Tbsp vanilla
2 Tbsp Maple Syrup
1C all purpose flour
4 scoops Ancient Nutrition Collagen
1 tsp baking powder + baking soda
1/2 tsp salt
2 Tbsp melted butter
- Preheat your oven to 350 degrees
- Combine your wet ingredients in a bowl or stand mixer
- Add in your dry ingredients and mix until well combined
- Fold in your blueberries
- Divide your batter into 12 greased muffins
- Bake for 25 minutes
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes