I absolutely hate throwing away food, so when my mum and I got back from holiday (leaving my Dad and brother to fend for themselves for two weeks…yikes) I quickly stopped her from throwing out some rather unappealing black bananas. My first thought, of course, was to make some mouth-watering banana bread, however, after two weeks of over-indulging and devouring the hotel’s buffet whilst away on holiday I thought I’d try and create a healthier option.
These banana muffin cups contain no sugar, butter or flour but still manage to satisfy any sweet treat cravings without the added guilt (they are only 70 calories a serving!)…plus they are literally the easiest thing to make so you’ve got no excuses with this one. With each muffin cup containing 6g of protein and only 1g of fat, they make the perfect on-the-go breakfast or afternoon snack. But feel free to substitute the Greek yogurt and berries for peanut butter and chocolate chips if you fancy something a bit more indulgent!
Makes approximately 21 Muffin Cups
- 3 Large Overripe Bananas
- 2 Eggs
- 100g of Protein Powder (I used 50g of unflavoured and 50g of vanilla)
- 100g Rolled Oats
- 150g 0% Fat Greek Yoghurt
- 225g of Mixed Frozen Berries
- 4 tsps of Baking Powder
- 1tsp of Cinnamon
- Preheat the oven to 175 degrees and place cupcake/muffin cases (I used re-usable silicone ones!) in a muffin tin.
- Using a fork, mash the bananas in a bowl.
- By hand, mix in all the other ingredients until well combined.
- Spoon the mixture into the muffin cases, approximately 1 tbsp per muffin cup but just make sure they aren’t too full!
- Bake in the oven for approximately 10 minutes before leaving to cool on a wire rack. Keep in a tin or airtight container for up to 5 days.
1 Serving (1 of 21 muffin cups)