Mom Recipe: Blueberry Banana Protein Muffins (Kid-Friendly!)
This recipe is a bit out of the norm, but here I am. I usually share healthy, delicious low-carb recipes...but I wanted to start sharing some of my kid-friendly, healthy recipes that are GREAT for the school year!
I stumbled upon this recipe by accident. I was attempting to follow someone else's recipe and was lacking ingredients, so I made several swaps, fine-tuned it, and we now have a brand-new recipe that I never knew I needed.
Getting protein in kids is HARD...especially in the mornings. My kids generally wake up groggy and not overly hungry...but they will ALWAYS make room for muffins. Despite these being made with clean ingredients, our kids can't get enough and scarf them down fast!
I have a few notes at the bottom of the recipe that will probably help with purchasing ingredients and cooking the muffins. Be sure to read through so you are well-prepared to make this recipe!
- 1 box of Kodiak Blueberry Muffin Mix (see note)
- 2 ripe bananas, mashed
- 1 cup milk
- 1 egg, beaten
- 1/4 cup coconut sugar (see note)
- 1/3 cup light sour cream
- 1/4 softened butter (see note)
- 1/4 teaspoon salt
- Preheat the oven to 350°F (175°C) and grease muffin cups or use liners.
- In a mixing bowl, combine the Kodiak Blueberry Muffin Mix, mashed bananas, milk, beaten eggs, coconut sugar, softened butter, and salt. Stir until there are no lumps.
- Fill the muffin cups to about 3/4 full (or slightly less).
- Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 20 minutes before enjoying. Note that the muffins might seem slightly underdone initially.
*per muffin - makes 20 muffins
8g Fat - 6g Protein - 21g Carbs - 178 calories
1. Kodiak Muffins: You can click here to see the exact muffins I used. I have NOT tried this recipe with the pancake mix, but believe the consistency would be different.
2. Coconut Sugar: While coconut sugar is a much cleaner alternative to brown sugar, you can substitute brown sugar in its place!
3. Softened Butter: For this recipe, the butter needs to be VERY soft but not melted.
4. Batter Consistency: The batter will seem very runny with more of a pancake batter consistency. Fear not! This is part of the magic to keep them moist.
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