banana bread bites (high protein)
After testing 3 different variations of this recipe, our banana bread bites have the perfect texture while also having double the protein! They have a secret ingredient that keeps them ultra tender, so they taste like they just came out of the oven at your favorite bakery.
Servings: 20
Calories: 212kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 1:1 gluten-free flour works too
- ¼ cup fine-ground almond flour
- ¼ cup ground flax seeds or hemp seeds
- 1.25 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Wet Ingredients
- 1 mashed extra ripe banana
- ¼ cup diced Dutch Baby Gold Idaho® potato about 4 baby potatoes
- ¼ cup melted butter or coconut oil
- ¼ cup egg whites
- ½ tablespoon vanilla extract
- ¼ cup maple syrup or agave
- ¼ cup Greek yogurt plain, any fat level
- 3 tablespoon cup avocado oil or vegetable oil
Mix-ins
- ½ cups of chocolate chips or nuts
Yogurt Dip
- ½ cup plain Greek yogurt
- ½ cup whipped cream cheese
- 4 tablespoon maple syrup
Instructions
- Peel and dice the ¼ cup diced Dutch Baby Gold Idaho® potato into ½” cubes. Place in a microwave-safe bowl covered with water. Microwave for 5 minutes. When done, drain the water and mash well with a fork.
- In a medium bowl, add the mashed Idaho® potatoes with the 1 mashed extra ripe banana and mix well. Then add the ¼ cup melted butter¼ cup egg whites, ½ tablespoon vanilla extract, ¼ cup maple syrup, ¼ cup Greek yogurt, and 3 tbsp cup avocado oil. In another large bowl, mix together 1 cup all-purpose flour¼ cup fine-ground almond flour, ¼ cup ground flax seeds, 1.25 tsp baking powder, ¼ tsp baking soda, ½ tsp salt, ½ tsp cinnamon, and ⅛ tsp nutmeg. Add the wet ingredients to your dry ingredients, then add your ½ cups of chocolate chips or nuts and gently fold until just incorporated. It’s totally ok to still have some lumps; it’ll continue to rehydrate while it sits.
- Preheat the oven to 350 degrees to let it preheat while the batter rehydrates. Prepare a mini muffin tin with foil liners or use a silicone baking mold.
- Scoop the batter into your mini muffin tin (this makes 20 bites), filling each one ¾ths of the way. Bake for 17-20 minutes or until golden brown and clean when a toothpick is inserted.
- Meanwhile, make the yogurt dip by using a hand mixer to combine the ½ cup plain Greek yogurt, ½ cup whipped cream cheese, and 4 tbsp maple syrup. If it’s too thin, leave it in the fridge to thicken up.
Video
Notes
Nutrition doesn't include the Greek yogurt dip.
Storage: You can keep these on the counter at room temperature for up to 4 days in an airtight container. Or, you can freeze them for up to 3 months. I don’t actually recommend these be stored in the fridge because they tend to dry out.
Make them in the air fryer: If you have silicon muffin liners or a mold you can put in the air fryer, you can make air fryer banana bread bites! They bake for 7-10 minutes at 350.
Dairy-free: Use a dairy-free yogurt such as Siggi's and use coconut oil instead of butter.
Nutrition
Serving: 2bites | Calories: 212kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Fiber: 2g | Sugar: 6g