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Sunday, 6 September 2015

Banana Nutella Protein Muffin

Banana Nutella Muffins     


  • Nonstick cooking spray1 ¼ cup whole-wheat flour
    2 scoops (44 g) DailyBurn Fuel-6 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


  1. Heat oven to 350 degrees. Coat a 12-cup standard muffin pan with cooking spray.
  1. 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.
  1. 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.
  1. Store muffins in an airtight container up to two days.

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