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Banana Bread Protein Muffins

Banana Bread Protein Muffins – FULL CAL

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Course: Breakfast
Keyword: Week 6
Cooking Method: Oven
Recipe Type: Batch Cook, Bread
Servings: 3 servings
Calories: 315kcal


  • 1/4 cup coconut flour
  • 1 medium ripe banana
  • 2 medium eggs
  • 2 egg whites
  • 1/4 cup walnut pieces divided
  • 3 tbsp butter softened
  • 1/2 cup coconut milk from carton
  • 1/4 cup Swerve
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp pink Himalayan sea salt


  • PREHEAT oven to 350 and grease 6 muffin tins with non-stick olive oil spray or coconut oil. In a small mixing bowl, whisk together coconut flour, Swerve, baking powder, cinnamon and sea salt. In a medium mixing bowl, beat egg whites until soft peaks form. Set aside.
  • IN a separate mixing bowl, mash banana and use a hand mixer to beat in 2 eggs, coconut milk, and butter until smooth. Pour wet ingredients into dry and mix on low speed to combine. Stir in 1/2 of walnuts.
  • USE a spatula to gently fold egg whites into batter. Using a 1/3 measuring cup, pour batter into prepared muffin tins. Sprinkle with remaining walnuts. Bake 25-30 minutes. Cool 10 minutes.


Yields 6 muffins.


Calories: 315kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Fiber: 6g | Net Carbs: 12g