Description
Banana Bread Protein Muffins are soft, fluffy, and naturally sweet muffins packed with ripe bananas, oats, Greek yogurt, and protein powder. These high-protein muffins are perfect for healthy breakfasts, meal prep snacks, or post-workout fuel.
Ingredients
- 3 ripe bananas mashed
- 1/2 cup protein powder vanilla or unflavored
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/3 cup maple syrup or honey
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips optional
- 1/3 cup chopped walnuts or pecans optional
- 1 tablespoon chia seeds optional
Instructions
1. Preheat oven to 350°F and line a 12 cup muffin tin with paper liners or grease lightly with cooking spray.
2. Mash ripe bananas in a large mixing bowl until mostly smooth.
3. Add eggs Greek yogurt maple syrup milk and vanilla extract then whisk until fully combined.
4. In a separate bowl mix rolled oats flour protein powder baking powder baking soda salt and cinnamon.
5. Gradually add the dry ingredients into the wet banana mixture stirring gently until just combined.
6. Fold in optional ingredients like chocolate chips chopped nuts or chia seeds.
7. Spoon the batter evenly into the muffin cups filling each about three quarters full.
8. Sprinkle a few oats or chocolate chips on top for a bakery style finish.
9. Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
10. Allow muffins to cool for about 5 minutes in the pan then transfer to a wire rack to cool completely.
Notes
- Ripe bananas provide natural sweetness and moisture for soft muffins.
- Do not overmix the batter or the muffins may become dense.
- Store muffins in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
- These muffins freeze well for up to 2 months.
- Reheat in the microwave for about 20 seconds to restore their soft texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg