Introduction: Banana Bread Muffins

About: A young college student living in a big city while living the healthiest life she can without compromising her huge sweet tooth and love for life. She loves creating easy clean recipes and sharing them with ot…

This recipe appeared first on Sensual Appeal Blog.

These banana bread muffins are awesome – after being in the oven for 30 minutes, these banana bread muffins have a crispy outer layer but they are soft and fluffy and delicious inside. I was happy to see that they weren’t dry and tasted enough of banana, like I hoped they would. Not to mention these babies are low in calories and pretty high in protein! Of course, by using stevia, I managed to cut the sugar down a whole lot in each of these too. So you can have two and feel good about it! Which is what I intent to do for lunch today. Of course.

Banana Bread Muffins

Ingredients (10 muffins)

1 big mashed overripe banana
1 egg
1/2 cup nonfat plain greek yogurt (I used Fage)
1/4 cup unsweetened Almond Milk
2 tbsp unsweetened applesauce
A pinch of salt
1/2 cup coconut flour
1/4 cup vanilla protein powder (I used MRM Egg White
1/2 cup Old Fashioned oats
1/2 cup sprouted whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp cinnamon
1 tsp ground ginger
2 packets NuNaturals stevia


Preheat oven to 350F. Put 10 cupcake liners in a muffin tin and spray them.

In a big bowl, combine all of the dry ingredients together.

In a smaller bowl, combine all of the dry ingredients.

Add wet to dry and combine well.

Spoon the batter onto the muffin liners. The batter will be thick. Bake for 30 minutes or until the toothpick inserted comes out clean.

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