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.