A Baker She is Not but Here is a Recipe for Protein Banana Pancake Muffins
While I love to cook, I don’t enjoy baking. I find it tedious — 1 levelled tsp. of baking powder (not to be confused with baking SODA), 1 egg yolk separated + 2 whole eggs, mix the wet ingredients with the dry, nope, nope, nope — just not my vibe. BUT occasionally something comes over me: a brisk fall wind, a cold snowy day, a sudden burst of maternal energy… and I think to myself:
“I should bake for my family… God, you’re an amazing mother, they are so lucky to have you, and here you are in the trenches, sleep deprived most days and busy AF doing graduate courses, lifting weights, cooking gorgeous, healthy meals for them and now you’re going to BAKE them a banana loaf?! MY GOD WOMAN, YOU’RE A GOD DAMN QUEEN.”
Anywho… I was doing a pantry cleanout one afternoon and had a bag of pancake mix that had sat untouched for several months because, let’s be honest, who really enjoys making pancakes? I mean, I’ll do it the odd Sunday when I’m feeling fresh and frisky, but they’re messy, time-consuming, you have to be constantly watching because if they’re even slightly burnt the kids won’t eat them… bah, it’s just a lot.
So I wondered… what if I made pancake muffins? And then what if I made pancake muffins with added protein… and an experimental recipe was born!
Once again, this is a template for future protein muffin recipes… these are so adaptable. You can swap the bananas for pumpkin or some milk if you’re going for a plain pancake-flavour muffin. Add blueberries, chocolate chips, sprinkles, candy cane shards, whatever your little heart desires!!
Collagen powder is tasteless and fine enough that there is zero detectable texture. When combined with some cottage cheese or Greek yogurt, each muffin delivers 10g of protein. How amazing is that when you’re trying to get all the protein in each day?
Ingredients
- 2 cups (370g) Krusteaz Pancake Mix (or whatever pancake mix is your preference)
- 1/2 cup (80g) Organika Enhanced Collagen Protein
- 2 eggs
- 1–2 tsp of vanilla extract
- 250g Kirkland 2% cottage cheese or 0% Greek yogurt (if using cottage cheese, I whip this in a blender first)
- 42g Steeve’s Sugar Free Maple Syrup
- 2 large ripe bananas
- 90g Kirkland semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees.
- I take a mixing bowl and place it on a food scale when I’m measuring all my ingredients so I can enter exact amounts into the Cronometer recipe builder and calculate the macros per muffin.
- Mix everything together, folding the chocolate chips in at the end.
- Divide batter into a 12-count muffin pan with parchment paper liners (I like the jumbo-sized liners because these muffins rise quite a bit).
- Bake for 20–30 minutes, checking around the 20-minute mark and adjusting the time as needed until a knife or toothpick comes out clean.
Macros per Muffin
- Calories: 186
- Fat: 4g
- Carbohydrates: 30g
- Protein: 10g
MSMAMACHIC 