Every week we buy a lot of bananas. Some weeks we may go through a dozen of them and some weeks we may only eat a couple, leaving me with way too many brown bananas. It kills me to throw them out, so I do my best to come up with creative ways to use them. My all-time favorite way to use those over-ripe bananas is in this fantastically yummy Banana-Berry Protein Muffins. 

Banana Berry Protein Muffins
Serves 18
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 3 Ripe Bananas
  2. 1 cup Blueberries (I use frozen)
  3. 1 1/2 cup Strawberries
  4. 3 c Oat Flour
  5. 2 T Flax Meal
  6. 2 t Baking Powder
  7. 1/2 t Baking Soda
  8. 1 t Celtic Sea Salt
  9. 2 t Cinnamon
  10. 1 t Cardamom
  11. 1/4 t Nutmeg
  12. 2 - 3 Scoops Vanilla Whey Protein Powder
  13. 4 Egg Whites
  14. 1/2 c Sucanat
  15. 1/2 cup Stevia in the Raw
  16. 1/2 cup Unsweetened Applesauce
  17. 1/2 Non-Fat Plain Greek Yogurt
  18. 1/4 cup Coconut Oil, melted
  19. 2 t Pure Vanilla Extract
  1. Preheat the oven to 375.
  2. Dice the Strawberries into small, bit-sized pieces, then set aside in a bowl or a large measuring cup. Add the blueberries as well.
  3. Pulse the bananas in a food processor until smooth (or mash them yourself, but I find this much quicker and way easier to deal with). Add in the egg whites, sweeteners, yogurt, applesauce, oil and vanilla extract. Pulse until well combined.
  4. In a large bowl, mix together the remaining dry ingredients until well combined. Throw a couple tablespoons of the flour mixture in with the strawberries and blueberries to coat. This will help prevent all the berries from falling to the bottom while cooking.
  5. Now slowly incorporate the wet ingredients into the bowl with the flour mixture and stir to combine. Fold in the fruit.
  6. Lightly spray your muffin tins with olive oil or use paper cups if you like. (Protein breads are typically pretty difficult to tear away from the paper cups, so we choose not to use them). Bake for 20 - 25 minutes or until a toothpick comes out clean.
  7. Let cool completely before removing them from the tins.
  1. Store in the Refrigerator.
  2. Substitute just about any fruit or berry you like!
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 Here’s a few photos of the whole process. I had a little helper!

Banana Berry - 1Using a 4 Cup measuring cup makes it easy to manage my berry mixture. Feel free to use any berry you like, just keep the amount of berries you use to 2 – 3 cups total. 

Banana Berry - 2Using a food processor makes this step really quick and easy!

Banana Berry - 3Mmmm. Cinnamon and Cardamom is one of our favorite flavors.

Banana Berry - 4Gently fold the berries in after the batter is mixed.

Banana Berry - 6Enlist some help!

Banana Berry - 5Depending on the amount of berries used, you may end up with a little extra batter. When this happens, I just throw the excess in a bread pan. You will have to bake the bread pan a little bit longer than the muffin

Banana Berry Muffin Split







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