The name of these muffins is both descriptive and symbolic. They're banana nut muffins because, yes, they contain banana and nuts. But they're also called banana nut muffins because they were made by someone who is absolutely nuts for—you guessed it—bananas. See what I did there? Too cheesy of an intro? OK. Let me start again...
Too many protein muffin recipes out there yield what I like to call "muffin bricks," or rock-solid muffins that feel and taste like cardboard. "It's fine because they're healthy," people think as they chew through their heartbreak, but it doesn't have to be this way.
You can end up with soft, moist muffins that taste like the real deal—as in, traditional sugar-and-butter-based muffins. All you have to follow a few simple rules:
- Don't use too much whey protein powder in your mix or, if you do, combine it with another powder, such as pea or rice protein powder.
- Don't rely too heavily on eggs or the egg can overpower your batter and you'll end up with a rubbery texture.
- Use a moisture-absorbing ingredient in your mix like bananas, cooked sweet potato, or applesauce.
- Include some kind of flour in your batter like coconut flour, ground almonds, or oat flour.
- Add a fat. Egg yolks, nut butter, and coconut oil are my three favorites.
Here's a delicious recipe to get you started!