Frozen Banana Protein Muffins

Ingredients

For 1 serving

• 150 g (⅔ cup) low-fat quark or cottage cheese
• 2 medium ripe bananas (about 240 g peeled)
• 20 g (⅔ scoop) vanilla or unflavored whey protein powder
• 20 g (1 heaping tbsp) smooth peanut butter

Instructions

1. 1Cut a few thin slices from one banana and set them aside for the topping.
2. 2Put the rest of the bananas, the quark and the protein powder in a tall container and blend with a stick blender until smooth. You can also mash everything with a fork for a slightly chunkier texture.
3. 3Spoon the mixture into 4 large silicone muffin cups or a muffin tin lined with paper cases.
4. 4Freeze for about 1 hour, until the muffins are firm but still soft enough to bite into.
5. 5Spread or drizzle the peanut butter over the top, add the reserved banana slices and serve.

Tips

• 💡 Riper bananas with brown spots make the muffins sweeter, so you will not need any extra sugar.
• 💡 If you leave the muffins in the freezer longer, they turn hard. Let them sit at room temperature for 10 to 15 minutes before eating.
• 💡 Warm the peanut butter in the microwave for 10 seconds, so it is easy to drizzle.
• 💡 Chocolate whey works well too and gives you chocolate banana muffins.