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Banana Protein Muffins

Banana Protein Muffins

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Moist and delicious muffins packed with protein and natural sweetness from ripe bananas. Perfect for healthy breakfasts and snacks.

Ingredients

Scale
  • 2 large ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt
  • 1/4 cup honey or pure maple syrup
  • 1 scoop (30g) vanilla protein powder
  • 1 cup almond flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 23 tablespoons milk (if needed)
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with cooking spray.
  2. In a large bowl, mash bananas until mostly smooth. Add eggs, Greek yogurt, honey, and vanilla extract. Whisk vigorously for 30 seconds until well combined.
  3. In separate bowl, whisk together protein powder, almond flour, oats, baking powder, baking soda, cinnamon, and salt.
  4. Add dry ingredients to wet ingredients. Gently fold together until just combined – do not overmix. If batter is very thick, add 2-3 tablespoons milk.
  5. Fold in chocolate chips, nuts, or dried fruit if using.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 20-22 minutes until toothpick inserted in center comes out clean and tops are golden brown.
  8. Let cool in tin for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Use very ripe bananas with brown spots for best flavor and natural sweetness.
  • Different protein powder brands absorb liquid differently – adjust milk as needed.
  • Don’t overmix batter or muffins will be tough. Fold gently until just combined.
  • Store at room temperature 2 days, refrigerate up to 1 week, or freeze up to 3 months.

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