Banana Almond Protein Muffins
- Time: 25 minutes
- Servings: 4 muffins
- Serving Size: 1 muffin (about 2 ounces each)
- Stage: Post-Recovery (Snack)
INGREDIENTS:
- Banana, ripe - 1 medium (120 grams)
- Soy or almond milk, unsweetened - 2 tbsp (30 grams)
- Almond butter - 1/2 cup (128 grams)
- Pure maple syrup - 2 tbsp (40 grams)
- Vanilla-flavored protein powder - 1 tbsp (7 grams)
- Pure vanilla extract - 1/2 tsp
- Baking powder - 1/4 tsp
- Non-stick oil spray
INSTRUCTIONS:
- Preheat the oven to 400°F or 200°C.
- Mix all of the ingredients in a blender until smooth.
- Add non-stick oil spray to a muffin tray and pour the batter, filling no more than 3/4 of the way full. (Recipe makes 4 muffins, but this may vary depending on the size of your muffin tray)
- Bake for 15 minutes or until a tooth pick inserted into the center comes out clean. Allow the muffins to cool for at least 10 minutes before removing. Enjoy!
*Note: Recipe makes 4 muffins. Stays fresh in an airtight container for 3-4 days. Since the recipe does not use flour, the muffins will be a bit moister than usual but still taste delicious!
NUTRITION FACTS per serving:
- Calories 260
- Protein 8 grams
- Carbs 20 grams
- Fat 18 grams
- Fiber 4 grams
- Sugar 11 grams
- Iron 7% DV
- Calcium 15% DV
- Sodium 2% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Although these are a healthy snack for gastric sleeve patients, it is avdised to never eat more than one per day given the high amount of calories each muffin contains. Eating 2 of these per day may cause you to go above your calorie and fat recomendations and is not suggested.
Tags: dairy-free, gluten-free, egg-free, high-protein, vegan, vegetarian, plant-based, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.