Even if you’re not pulling 300-pound weights on a regular basis, you might be looking for easy ways to get more protein in your diet. Since I’m always looking up ways to use up the protein powder in my pantry, I’m here to help. This recipe uses protein powder, eggs, and whole grains to boost the protein content.
I was pleased with the texture–totally normal for a muffin! I’ll have to experiment with how high I can go on the protein powder without creating textural weirdness.
Supplies
- measuring cups and spoons
- 2 small and 1 large mixing bowls
- electric mixer
- blender
- muffin tin with 12 2 ½-inch cups
- cooling rack
Ingredients
- 1½ cup white whole wheat flour or whole wheat pastry flour
- 1 cup millet flour
- ¼ cup vanilla whey protein powder
- ¼ buckwheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter at room temperature
- ¼ cup sugar or xylitol
- 3 eggs, beaten
- 1 cup mashed, overripe bananas (3 small or 2 large bananas)
- ½ cup chopped bittersweet baking chocolate or chocolate chips
Directions
- Mix the dry ingredients except sugar and chocolate in a bowl.
- Beat together the butter and xylitol/sugar in a small bowl until light and fluffy, about 2 minutes.
- Transfer butter mixture and dry ingredients to a blender and mix them together with until they are the texture of brown sugar. Transfer to bowl.
- Beat in the eggs until just blended.
- Beat in the mashed bananas and chocolate until just blended. Do not overwork the dough.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake 20 to 25 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out clean.
- Cool on rack at least 10 minutes and serve.
