Banana Nut Gingerbread Protein Muffins

I am home for the holidays!

And loving every minute.

I’ve been doing nothing for the past 4 days other than relaxing, watching movies, hanging with the fam, playing with the daughter, and lots of cooking and baking!

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It’s actually time for our monthly #reciperedux and for December we are grabbing a cookbook and picking any recipe on a page with some number in “2016.”

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Since I’m home in Illinois,  I raided my mother’s cookbook shelf and pulled out all of our Barefoot Contessas for some inspiration! Ina’s chunky banana bran muffins sounded just comforting and easy enough to twist to enjoy while in this winter tundra for Christmas!

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Ina’s muffins are already slightly healthier as they contain bran for added fiber, but it still consists of enriched flour and refined sugar. My twists include using whole grain flour, less sugar and a combo of Greek yogurt and coconut oil.

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I also threw in a couple scoops of low sugar chocolate protein powder which provide powerful muscle-building benefits but also satiety and fullness. Not to mention that darker, richer color.

And for that festive, gingerbread flavor, I added classic gingerbread spice and {if available} crystalized ginger.

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Banana Nut Gingerbread Protein Muffins

Makes: 12

Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

2 scoops chocolate (low sugar) protein powder

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/8 teaspoon nutmeg

2 eggs, beaten

1/2 cup plain Greek Yogurt

2 Tablespoons coconut oil

1 teaspoon vanilla extract

1/4 cup maple syrup

3 large ripe bananas, diced

1/4 cup chopped, pecans

1/4 cup chopped, crystalized ginger

Directions:

Preheat an oven to 350 degrees. Spray a muffin pan with non-stick spray.

In a large bowl, combine the dry ingredients {flour to nutmeg}. In a separate bowl combine the wet ingredients {eggs to syrup}.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a spatula, but be careful not to overmix – a little flour unmixed is ok!

Add the chopped bananas and stir gently a couple of times.

Portion into the prepared muffin pan. Sprinkle with pecans and ginger.

Bake for about 15-18 minutes or until a toothpick comes out clean.

Nutrition facts: 180 calories, 6 grams fat, 3 grams saturated fat, 0 trans fat, 1 gram polyunsaturated fat, 1.5 grams monounsaturated fat, 180 milligrams sodium, 27 grams carbs, 3 grams fiber, 11 grams sugar, 8 grams protein.

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These muffins are a perfect and truly healthier muffin to enjoy during the holidays. The gingerbread flavor give that perfect Christmas spice, and the banana nut flavors make you feel like you’re indulging even though you can comfortably enjoy this guilt free.

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These muffins are even tested and approved by the little darlin’ in my house!

If you’re like us, you can enjoy them with your favorite cup of coffee or tea for breakfast or a snack!

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We wish you a very Merry Christmas!

From our family to yours!

xo

Becca

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P.S. you can see what my fellow Recipe Redux Community Members have come up with:

 

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4 thoughts on “Banana Nut Gingerbread Protein Muffins

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