Protein banana muffins with skyr and dark chocolate
Revamp your breakfast routine with our protein banana muffins, made irresistibly creamy with the addition of cottage cheese! Ideal for those seeking a convenient and delicious start to the day, this recipe combines the natural sweetness of ripe bananas with the rich, luxurious texture of dark chocolate chunks. Skyr not only elevates their softness but also provides an extra protein boost, making them a perfect choice for breakfast, post-workout snack, or a sweet treat any time of the day. Each bite offers a delightful balance of flavour and texture you’re sure to enjoy.
Ingredients
|
Bananas (approx. 450 g)
|
4 |
|---|---|
|
Eggs
|
3 |
|
Cottage cheese
|
100 g |
|
Skyr, vanilla or blueberry
|
100 g |
|
Golden syrup
|
2 tbsp |
|
Plain flour
|
90 g |
|
Almond flour
|
80 g |
|
Baking powder
|
1 tsp |
|
Salt, a pinch
|
|
|
Dark chocolate
|
60 g |
Instructions
Avoid over-mixing for extra fluffy protein banana muffins
One of the secrets to achieving this recipe’s light and fluffy texture is to not overmix the batter. This can cause the gluten in the flour to develop too much, making the muffins dense and heavy. After adding the dry ingredients to the wet mixture, use a gentle hand to stir just until everything is combined. A few small lumps in the batter are fine and will smooth out during baking.
The secret to high muffin tops
For tall, bakery-style tops, begin by preheating your oven to a slightly higher temperature, such as 200 °C, and bake at this heat for the first 5 minutes. The initial high heat encourages a rapid rise, helping to create those beautifully domed tops. After this burst of heat, reduce the oven temperature to the suggested 180 °C, allowing them to bake through evenly without overbrowning. Another technique is to fill each muffin tin generously, nearly to the top. This gives the batter enough volume to rise dramatically, resulting in tall, rounded tops.
Prevent the chocolate from sinking
To keep the chocolate suspended in the batter, lightly dust the pieces in a bit of flour from the recipe before folding them into the batter. This coating gives the chocolate a light grip on the batter, preventing them from sinking and ensuring an even distribution of melted goodness throughout each muffin. Add the chocolate pieces just before spooning the batter into the tins, and gently fold them in to avoid pushing them too deep. This small step gives you perfectly spread chocolate pieces in every bite.
FAQ: Questions about protein banana muffins
Explore the secrets to perfecting your protein banana muffins in our helpful FAQ section. If you're interested in achieving fluffy tops, keeping them fresh, or getting the perfect banana mash consistency, our answers will guide you. Enhance your baking skills and ensure your breakfast turns out delightful every time.
Why are my protein banana muffins dry?
Is this recipe suitable for freezing?
How should I store leftovers to keep them fresh?
Nutritional values
Nutritional value, per
1863 Kcal
| Fibre | 15.7 gram fibers |
| Protein | 75 |
| Carbohydrates | 203.9 |
| Fat | 82.5 gram |
Other recipes
How can I check if my protein banana muffins are done?
The most reliable way to check is by inserting a skewer or toothpick into the centre of a muffin. If it comes out clean or with just a few moist crumbs, they are perfectly baked. However, if the skewer has wet batter on it, return them to the oven for a few more minutes and check again.
Visual cues are equally important: the tops should appear set and have a slight golden colour. Gently press the tops – if they spring back, they’re ready. By combining these methods, you’ll ensure the muffins are cooked through without becoming dry or overdone.
How finely should I mash the bananas?
The texture of the mashed bananas depends on your preference. For a smooth, even consistency, mash the bananas thoroughly with a fork until there are no visible lumps. This method ensures they blend seamlessly into the batter, creating a uniform texture throughout the muffins.
If you enjoy a bit of texture and bursts of banana flavour, leave a few small chunks in the mash. These add a delightful burst of banana in every bite and contribute to the muffins' moistness. Whether smooth or chunky, ensure the bananas are well incorporated into the batter for the best results.
Make your own almond flour
If you don’t have almond flour on hand, making your own is easy and quick. Simply pulse raw almonds in a food processor until finely ground. Be careful not to over-process, as this can release the oils and turn the almonds into a paste.
Homemade almond flour adds a fresh, slightly nutty flavour that pairs beautifully with the banana and chocolate. Use it immediately or store in an airtight container in the fridge for added freshness.
Experiment with different cottage cheese textures
Cottage cheese is key to this recipe’s signature softness, and experimenting with its texture can enhance the outcome. For a smoother, creamier batter, blend the cottage cheese briefly before adding it to the wet ingredients. This creates a uniform consistency, resulting in muffins with a softer, more delicate crumb.
If you prefer a more rustic texture, use cottage cheese straight from the container, stirring it directly into the wet mixture. This method adds subtle bursts of creamy texture throughout the muffins. Both techniques yield a moist, flavourful breakfast, so try both to discover your favourite.
Have leftover cottage cheese? Use it in other protein-rich breakfast ideas! Try our protein cottage cheese wrap, featuring just cottage cheese, eggs, and salt, with a delicious avocado, chicken, and mozzarella filling. Or, for a sweet twist, explore our protein French toast with a delightful apple and raisin cottage cheese spread for a perfect breakfast treat.
