Even though it is 29 Degrees in my condo (yes, you read that right) I am back at blogging and creating new recipes for you lovely DAMY Lovers! I’m not going to say that it wasn’t tortuously hot but I will say I have a tie for my favourite protein muffin ever! Who knew that baking in Sahara Desert heat I could come up with this amazing new protein muffin. I’m telling you, you have to make this. It’s fast and as I said, it’s a tie for deliciousness with the Lemon Strawberry Protein Muffin. It just feels like a huge treat. The muffin is dense and filling and the topping is crunchy and sweet. Amazing! Enjoy my Healthy Banana Walnut Crunch Muffins.
Side Note: I cut the oat flour in half and used almond meal. So, if you wanted to make these gluten free you could use just 1 cup of almond meal (or coconut meal). If you are looking for lower fat and more carbohydrates you can use one cup of oat flour. If you’re looking for how to make your own oat flour click here.
Healthy Banana Walnut Crunch Muffins
Ingredients:
- 2 Bananas
- 2 Scoops Protein Powder
- 1 Tbsp Vanilla
- ¼ tsp Baking Powder
- ½ Cup Almond Meal
- ½ Cup Oat Flour
- 4 Packets of Stevia
- 1 Tsp Cinnamon
- 5 Eggwhites
Topping Ingredients:
- 1 Cup Walnuts, Crushed
- 1 Tsp Cinnamon
- 3 Packets of Stevia
Directions:
- Preheat oven to 350.
- Mix all dry ingredients together. Then mix in all wet ingredients. Blend in a food processor until smooth.
- Lightly spray muffin tin with oil (extra virgin olive oil).
- Place batter evenly in muffin tins.
- Cover tops of muffins with walnut topping (see directions below).
- Bake for 30 minutes (check them at the 20 minute mark and keep an eye on them for the last 10 minutes).
- Remove from the oven, gently remove them from the tin and place on a cooling rack. These are very moist and fragile until they cool.
- Once they cool they are firm and yummy! Place in a sealed container.
Topping Directions:
- Crush walnuts in a bowl.
- Add cinnamon, stevia and mix.
Notes:
*Makes 12 protein muffins.
**Serving size for women is 2 (4 for men).
***DAMY Members can have 2 for meal 2 or 4.
having a problem with the batter…it is too runny….
I threw in some more rolled oats (not flour) and pulsed them in. It seemed to thicken up. I hope they turn out!!! They look delish…
Hey Joanne,
Did you use the full amount of almond flour and oat flour? It is a but runny but they turn out awesome!
oh, just a thought if you were going by the above batter photo, that was pre egg white. It is a runny batter when they are added.
Hey Amy, I was going by the picture!! They turned out delish anyway but dense!!
These muffins were amazing! Even my fiancé liked them. 🙂
That is great!!!
Amy, while these muffins looked beautiful (I made the fiance take a pic they were so pretty!), they tasted dry and dense, which was odd because your other muffins are so moist and tender! I noticed in many of your other muffin recipes you used baking soda. This recipe calls for baking powder. Is this correct? Should I try swapping next time for baking soda?
Can you add nutrition info. Such as calorie brake. Protein content? If you did this website would be amazing!