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Nutritional Analysis

Serving size: 10 Muffins | serving per recipe: 1

Calories: 189 kcal | Carbohydrates: 17 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 131 mg | Potassium: 129 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 40 IU | Vitamin C: 2 mg | Calcium: 77 mg | Iron: 1 mg

How much protein do I need?

Ingredients

  • 1 Banana, medium ripe
  • 1/2 cup Blueberries, fresh or frozen
  • 1/4 cup milk
  • 1 Egg, large
  • 1/2 cup Vanilla whey protein powder
  • 1/4 cup Maple syrup
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 3/4 cup Whole wheat flour
  • 1/2 cup Coconut oil

*We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.

Directions

  • Preheat the oven to 350 degrees F.
  • Mix the flour, protein powder, baking powder, salt, and cinnamon together in a large mixing bowl.
  • In a separate bowl, mash the banana until smooth.
  • Add in the milk, maple syrup, vanilla, egg, and coconut oil and whisk together.
  • Pour the liquid ingredients into the dry ingredients and mix just until combined (making sure not to overmix the batter).
  • Mix in the blueberries.
  • Pour into a lined cupcake or muffin tin and bake for 25-27 minutes (or until a toothpick comes out clean).

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