Mango and Banana Protein Muffins

Mango and Banana Protein Muffins2018-01-16T20:10:18+00:00

Project Description

Mango and Banana Protein MuffinsMakes 12 regular muffins or 6-8 larger muffins.
Low fat, gluten free, high protein, clean eating friendly, refined sugar free.


  • 1 cup (220g/2 medium) ripe banana, mashed
  • 1 medium mango (about 200g flesh) peeled and chopped into chunks
  • 3/4 cup egg whites (we use Pureegg Simply Egg Whites)
  • 1 cup (90g) quinoa flakes or gluten free quick oats
  • 1/2 cup (60g) Growing Naturals Original Rice Protein powder
  • 1 Tbsp baking powder
  • Optional: 1/4 cup coconut sugar/sugar or sweetener of your choice
  • Optional: walnuts/nuts of your choice, chocolate chips, other mix ins


  1. Preheat your oven to 180C/355F.
  2. Grease 12 muffin cups/tins with butter or non-stick cooking spray.
  3. In a food processor or blender, blend your bananas, mango and egg whites until smooth and combined.
  4. Add in all of your other ingredients and process until combined, scraping down the sides in between processing to ensure everything is mixed together.
  5. Pour your mixture into your prepared cups/tins, filling about 3/4 of the way full.
  6. Bake for 15-20 minutes or until cooked through and a skewer inserted into the centre of one of your muffins removes clean.
  7. Allow to cool before serving or storing in an airtight container. These will keep for 2-3 days in an airtight container at room temperature, up to a week in an airtight container in the fridge or for months if frozen.

Approximately (per 1 out of 12 regular muffins, without added sweetener or mix-ins): 7g protein/ 4.7g sugar/ 12g carb/ 0.6g fat/ 1.4g fiber/ 70 calories

Recipe courtesy of Kristy Sayer-Jones of

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