Floral Separator

Banana-blueberry Protein Muffins

Ingredients: – 3/4 cup whole-wheat flour – 3/4 cup all-purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – 3/4 teaspoon ground cinnamon – 1/2 teaspoon salt – 1/4 teaspoon ground ginger – 2 medium bananas, mashed (about 1 cup) – 1/3 cup honey – 1/3 cup cottage cheese – 1/4 cup smooth natural peanut butter – 1/4 cup reduced-fat milk

Directions: 1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt, and ginger until combined. 

In a large bowl, combine mashed bananas, honey, cottage cheese, peanut butter, milk, egg, and vanilla. Beat with an electric mixer on medium speed until well combined, about 1 minute.

Add the flour mixture to the banana mixture and beat on low speed until just combined and a thick batter forms, about 45 seconds.

Gently fold in the blueberries until evenly distributed using a rubber spatula. Spoon the batter into the prepared muffin cups, filling each about 1/3 full.

Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes.

Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.




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