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Banana Bread Protein Muffins - Low Cal

Course Batch Cook, Breakfast, Dessert / Snack, Phase 4
Keyword Low Cal
Protein Eggs
Meal Plan Category Week 6
Servings 3 servings
Calories 211kcal

Ingredients

  • 1/4 cup coconut flour
  • 1 medium ripe banana
  • 5 egg whites separated
  • 1/4 cup walnut pieces divided
  • 1 tbsp unsalted butter softened
  • 1/2 cup unsweetened coconut milk from carton
  • 1/4 cup Swerve
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp pink Himalayan sea salt

Instructions

  • PREHEAT oven to 350°F and grease 6 muffin tins with non-stick olive oil spray or coconut oil. In a small mixing bowl, whisk together coconut flour, Swerve, baking powder, cinnamon and sea salt. In a medium mixing bowl, beat egg whites until soft peaks form. Set aside.
  • IN a separate mixing bowl, mash banana and use a hand mixer to beat in 3 egg whites, coconut milk, and butter until smooth. Pour wet ingredients into dry and mix on low speed to combine. Stir in 1/2 of walnuts.
  • USE a spatula to gently fold egg whites into batter. Using a 1/3 measuring cup, pour batter into prepared muffin tins. Sprinkle with remaining walnuts. Bake 25-30 minutes. Cool 10 minutes.

Notes

Yields 6 muffins.

Nutrition

Calories: 211kcal | Carbohydrates: 16g | Protein: 9g | Fat: 13g | Fiber: 5g | Net Carbs: 11g