Short Description
Banana protein muffins are soft, moist, and packed with protein for a delicious and nutritious breakfast or snack. Made with ripe bananas, protein powder, and wholesome ingredients, these muffins are a perfect way to fuel your day!
Why You’ll Love This Recipe
- High in protein – A great post-workout or breakfast option.
- Naturally sweetened – Made with ripe bananas and a touch of honey or maple syrup.
- Quick and easy – Ready in under 30 minutes with simple ingredients.
- Customizable – Add nuts, chocolate chips, or extra flavors.
- Gluten-free option – Can be made with almond or oat flour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients:
- Protein powder (vanilla or unflavored)
- All-purpose flour (or almond flour for gluten-free)
- Baking powder
- Baking soda
- Cinnamon (optional)
- Salt
Wet Ingredients:
- Ripe bananas (mashed)
- Eggs
- Greek yogurt (or applesauce for dairy-free)
- Honey or maple syrup
- Vanilla extract
- Almond milk (or regular milk)
Optional Add-Ins:
- Chocolate chips
- Chopped walnuts or almonds
- Chia or flax seeds
Directions
- Preheat the oven – Set to 350°F (175°C) and line a muffin tin with liners.
- Mix dry ingredients – In a bowl, whisk flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Mash bananas – In another bowl, mash bananas and mix with eggs, Greek yogurt, honey, vanilla, and milk.
- Combine wet and dry ingredients – Gently fold the dry ingredients into the wet mixture. Don’t overmix!
- Fill muffin tin – Divide batter evenly into the muffin cups, filling about ¾ full.
- Bake – Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy – Let muffins cool for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Extra protein – Add an extra scoop of protein powder.
- Nutty version – Mix in chopped nuts for added crunch.
- Chocolate banana – Stir in dark chocolate chips.
- Vegan option – Use flax eggs and dairy-free yogurt.
- Keto-friendly – Swap flour for almond flour and use a low-carb sweetener.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months and thaw before eating.
- Reheating: Microwave for 15-20 seconds or toast for a crispy texture.
FAQs
Can I use whey protein powder?
Yes! Just make sure to add a little extra milk if the batter is too thick.
How do I make these muffins fluffier?
Use baking powder and don’t overmix the batter.
Can I use almond flour instead of regular flour?
Yes! Use a 1:1 ratio, but the texture may be slightly denser.
What’s the best protein powder to use?
Vanilla, unflavored, or even chocolate protein powder works great.
How do I prevent muffins from being dry?
Use enough mashed bananas and don’t overbake them.
Can I make mini muffins?
Yes! Bake at 350°F for 10-12 minutes instead.
Can I make these sugar-free?
Yes! Use a sugar-free sweetener like monk fruit or erythritol.
What can I serve with these muffins?
Pair with Greek yogurt, peanut butter, or fresh fruit.
Can I add oats to the batter?
Yes! Replace ½ cup of flour with rolled oats for a heartier texture.
How do I make these muffins dairy-free?
Use almond milk and dairy-free yogurt.
Conclusion
Banana protein muffins are a delicious, healthy, and protein-packed snack that’s easy to make and perfect for on-the-go eating. Whether you’re looking for a post-workout treat or a nutritious breakfast, these muffins are sure to hit the spot. Try them today!
Print
Banana Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Banana Protein Muffins are moist, fluffy, and packed with protein to keep you full and energized. Made with ripe bananas, protein powder, and simple pantry ingredients, they’re perfect for a quick breakfast, post-workout snack, or healthy treat!
Ingredients
2 ripe bananas, mashed (about 1 cup)
2 large eggs
1/2 cup Greek yogurt (or unsweetened applesauce)
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 1/2 cups oat flour (or whole wheat flour)
1/2 cup vanilla or unflavored protein powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup milk (dairy or non-dairy)
1/4 cup chocolate chips or chopped nuts (optional)
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, honey, and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Step 4: Mix Batter
Gradually fold the dry ingredients into the wet mixture, adding milk to loosen the batter if needed.
Stir in chocolate chips or nuts (if using).
Step 5: Bake the Muffins
Divide batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Enjoy warm or store in an airtight container for up to 5 days.
Notes
Gluten-Free Option: Use gluten-free oat flour.
Dairy-Free Version: Swap Greek yogurt for coconut yogurt and use non-dairy milk.
Extra Protein: Add 1 tbsp chia seeds or hemp seeds.
Freezing: Freeze for up to 3 months. Reheat in the microwave for 20 seconds.