Banana bread muffins, delicious on their own, are even more delectable with a hidden bite of Nutella that adds just the right amount of extra sweetness. In this recipe, whole-wheat flour brings antioxidants, fiber and essential minerals to the table, while protein powder, walnuts and yogurt give the muffins some serious muscle. This is a power snack if we’ve ever seen one!
Prep time: 15 minutes
Cook time: 20 minutes
Per 1 muffin:
- 165 cal
- 7 g fat
- 21 g carbs
- 181 mg sodium
- 3 g fiber
- 8 g protein
Nonstick cooking spray
1 ¼ cup whole-wheat flour
2 scoops (44 g) DailyBurn Fuel Shake Blend in vanilla
1 tablespoon ground flaxseeds
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
2 ripe bananas, mashed
½ cup plain nonfat Greek yogurt
¼ cup skim milk
1 tablespoon pure vanilla extract
¼ cup Nutella hazelnut chocolate spread
½ cup chopped walnuts
- Heat oven to 350 degrees. Coat a 12-cup standard muffin pan with cooking spray.
- In a bowl, whisk together flour, protein powder, flaxseeds, baking powder and salt. In another bowl, combine eggs, bananas, yogurt, milk and vanilla. Mix the wet ingredients into the dry ingredients until just combined.
- Fill the muffin cups halfway and drop a teaspoon-size dollop of Nutella in each. Fill with batter the rest of the way. Sprinkle walnuts on top and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
- Store muffins in an airtight container up to two days.