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Banana Protein Muffins

Close-up of a moist banana protein muffin with a bite taken out, revealing the texture, next to a whole muffin.
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Simple, one-bowl banana protein muffins using Greek yogurt for a high-protein, low-sugar breakfast or snack.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 large egg
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour or all-purpose flour
  • 1/2 cup vanilla or unflavored whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the bananas thoroughly.
  3. Add the Greek yogurt, oil, egg, maple syrup, and vanilla extract to the mashed bananas. Mix until just combined.
  4. In a separate small bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer storage, cool the muffins completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 3 months.
  • Thaw overnight in the refrigerator or microwave a frozen muffin for 30 to 60 seconds for a quick snack.
  • You can substitute half the flour with oat flour for added fiber.

Nutrition

Find it online: https://tasteportfolio.com/banana-protein-muffins-recipe/