Banana protein muffins

Banana protein muffins

35 min
Sink your teeth into the warming delight of banana protein muffins, marrying the sweetness of ripe bananas with the indulgent taste of chocolate and a boost of protein. These muffins revamp the familiar comfort of a classic treat, made with creamy skyr and lightly sweetened with honey. Whether you're after a quick breakfast or a tasty snack, these muffins are sure to please your taste buds.
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Instructions

  • Preheat the oven to 180 °C (convection oven).
  • Use a hand blender to blend the eggs, banana, milk, skyr and acacia honey in a bowl.
  • Mix the flour, baking powder and salt in another bowl. Sift it into the banana mixture and use a spatula to gently fold it in.
  • Coarsely chop the chocolate and fold it into the dough.
  • Divide the dough into 10 muffin tins.
  • Bake them in the middle of the oven for about 18-20 minutes (until they are golden, or a toothpick inserted in the centre comes out clean).
  • Let them cool before serving.
Enjoy!

Questions about banana protein muffins

These muffins are delicious just as they are, but perhaps you're looking to customise them just a little bit, or you're trying to perfect the recipe. Find the answers to some commonly asked questions below, from seasoning to sink-proofing the chocolate buttons, along with some tips on how best to store your muffins long-term.

Can I add spices to these muffins?
Definitely! Cinnamon is a classic choice that pairs beautifully with the sweetness of ripe bananas and the richness of chocolate. Nutmeg and cloves can add depth and a hint of earthiness, while a bit of ground ginger can introduce a subtle, spicy kick. For a more adventurous twist, consider adding a pinch of cardamom or allspice. Incorporate these spices into the flour mixture before folding it into the banana blend to ensure even distribution throughout the muffins. Adding spices not only boosts the flavour but also infuses the muffins with delightful, comforting aromas as they bake.
How do I prevent the chocolate from sinking?
To ensure pockets of decadent chocolate in every bite, chop the chocolate buttons into smaller, evenly sized pieces that are less likely to sink. As an extra step, before folding the chocolate into the batter, toss the pieces in a small amount of flour from the recipe. This light coating helps the chocolate stay suspended in the batter during baking. Finally, avoid overmixing the batter, as this can cause the chocolate to sink.
Can I freeze leftover banana protein muffins?
Yes, this recipe is suitable for freezing. Once the muffins have completely cooled, wrap each one individually in cling film. Place the wrapped muffins in a freezer-safe bag or container and store them for up to three months. When you’re ready to snack, let the muffins thaw at room temperature or warm them in the microwave for a quick treat.

Ingredients

Eggs
3
Bananas, ripe
3
Semi-skimmed milk
100 ml
Yoghurt
50 ml
Acacia honey
20 ml
All-purpose flour
160 g
Baking powder
1 tsp
Salt
1 pinch
Chocolate buttons, 70%
100 g
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Keep your muffins fresh with smart storage

To keep your banana protein muffins fresh, store them in an airtight container at room temperature for up to two days. If you need to store them longer, place them in the fridge, where they will stay fresh for up to a week.

Make banana protein muffins without a hand blender

If you don't have a hand blender, you can still make this recipe using a regular blender or food processor.

You can also mash the ripe bananas by hand, using a fork or potato masher, making sure to achieve a smooth consistency. In a separate bowl, whisk the eggs, milk, skyr, and honey until well combined. Then, gradually add the mashed bananas into the mixture, whisking until the batter is smooth and uniform.

Transform this recipe into a loaf

To create a loaf, simply pour the batter into a greased and lined loaf tin instead of muffin tins. Bake at the same temperature (180 °C, convection oven), but increase the baking time to about 45-50 minutes. Check for doneness by inserting a toothpick into the centre of the loaf; it should come out clean or with a few moist crumbs.

Selecting ingredients for flavour

Choosing the right ingredients is key to making flavourful banana protein muffins. Use ripe bananas with plenty of brown spots for natural sweetness and a rich banana flavour.

High-quality chocolate buttons, preferably with 70% cocoa, add depth and contrast to the sweetness.

Fresh skyr, honey, and milk contribute to the moist, tender texture, while a pinch of salt enhances the overall taste by balancing the sweetness.

Presentation and serving suggestions

For an inviting and appetising presentation of your banana protein muffins, arrange them on a decorative platter or in a basket lined with a vibrant, patterned cloth. Add a touch of elegance by placing each muffin in a colourful paper liner.

For a more rustic look, serve them on a wooden board with a few sprigs of fresh herbs or edible flowers as garnish. Pair them with an assortment of other protein-packed treats to create a spread filled with options for every palate.

Other chocolate-infused snacks are an easy pairing like these fudgy protein date balls, crunchy high-protein cookies, or a light and airy protein chocolate mousse.

Techniques to check if your muffins are done

The most common method to check doneness is the toothpick test: insert a toothpick or a skewer into the centre of a muffin; if it comes out clean or with just a few moist crumbs, the muffins are done.

Another indicator is the muffin tops; they should be slightly golden and spring back when lightly pressed. Additionally, the edges of the muffins should start to pull away from the sides of the tin.

If you have an instant-read thermometer, the internal temperature should reach about 95 °C. Using these techniques ensures your muffins are baked to perfection without being undercooked or overly dry.

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