These Hummingbird Protein Muffins combine the wonderful flavors of banana, pineapple, and pecan into fluffy moist muffins. One bite and you'll be transported to tropical bliss!
Hummingbird Protein Muffins
Makes 12 muffins
1 cup (120g) oat flour
2/3 cup (80g) Metabolic Nutrition Protizyme in Banana Creme flavor
1/4 cup calorie-free sweetener
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt (optional)
2/3 cup mashed banana (2 small)
1/3 cup crushed pineapple
1/4 cup (2 large) egg white
2 tbsp. avocado oil or unsweetened applesauce
1/2 tsp. vanilla extract
1/3 cup chopped pecans
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through cinnamon) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Fold pecans into batter, then divide between twelve lined (or greased) wells of a muffin tin.
Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted comes out clean.
Enjoy! Leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer up to a month.
Calories (per muffin, using applesauce): 99kcal, Fat: 3.0g, Sat fat: 0.4g, Carbs: 11g, Fiber: 2g, Sugar: 3g, Protein: 8g, Sodium: 114mg