High Protein Banana Walnut Muffins


High Protein Banana Walnut Muffins

High Protein Banana Walnut Muffins
Kateryna Odyntsova

This recipe is from the Trufflehead app for iPhone and iPad (recently on Apple's New and Noteworthy, Top 25 Lifestyle Paid, and What's Hot featured iPhone app lists). See it in action here. Check out this review of the app on AppAdvice.com. or this one on Toquemag.com

If muffins could compete for “Biggest Loser” this classic high-carb-high-fat contestant would win. Here it gets a new life as a healthy power breakfast or snack. The blender makes short work of the mixing, so the prep is a snap. Tip: For even distribution, start with about 3 tablespoons batter for each muffin and then divide the remainder.

Please note: In order to preserve value for people who have bought the Trufflehead app, our recipes are posted for 1 week only and they are not archived. If you want to make this dish, please copy/paste/print it so you will have it for future reference.

Servings: 12

Time: < 30 minutes

Difficulty: Easy

High Protein Banana Walnut Muffins

  • Cooking oil spray, preferably olive oil
  • 1 cup plain oatmeal (quick oats, not instant)
  • ½ cup whole wheat pastry flour or white whole wheat flour
  • 2/3 cup vanilla whey protein powder (2 scoops)
  • ½ cup Splenda granulated or sugar
  • ¾ teaspoon baking powder
  • ½ tablespoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons walnuts, finely chopped, plus more for sprinkling
  • 1½ very ripe bananas, cut into large chunks
  • 5 tablespoons canola oil, preferably organic, or macadamia nut oil
  • 2 egg whites (¼ cup)
  • ¼ cup plus 2 tablespoons nonfat or low-fat plain Greek yogurt
  • 1 teaspoon vanilla extract

1. Preheat oven to 350F. Thoroughly coat the wells of a standard 12-well or jumbo muffin tin with cooking spray, or use paper cupcake liners coated with cooking spray.

2. In a large mixing bowl, combine the oats, flour, protein powder, Splenda, baking powder, baking soda, salt, and walnuts. Stir to blend.

3. In a blender, combine the bananas, oil, egg whites, yogurt, and vanilla. Process until smooth.

4. Add wet ingredients to dry ingredients, and stir gently to blend just until uniformly moistened.

5. Divide batter evenly among the wells (about 3 tablespoons per well). Sprinkle with additional chopped walnuts, if desired.

6. Bake 13 minutes for standard-size muffins, 19 minutes for jumbo muffins. Allow to cool 5 minutes before removing from pan.

Per serving: 147 calories, 7 g total fat, trace saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 2 g dietary fiber, 7 g protein, 105 mg sodium.

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3 comments Add a comment

  1. Dolley

    I made these for my boyfriend and I, and they are delicious! However, for some reason they got gooey on the top by the next morning. Any ideas as to why or how to prevent it?

    • Deborah

      Hi, Dolley. Please forgive my delayed response. I had shoulder surgery and was out of commission for a while. Not sure why they got gooey overnight, but heating in the toaster might help.


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