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Baked muffins over a wire rack.
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Banana Protein Muffins

These Banana Protein Muffins are soft, fluffy, and naturally sweetened with ripe bananas and honey. Made with Greek yogurt and protein powder, they're an easy high-protein breakfast or snack that's perfect for meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 12 Muffins
Author: Rena Awada

Ingredients

  • 2 ripe bananas mashed
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup oat flour or all purpose flour
  • ½ cup vanilla protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Optional:

  • ⅓ cup mini chocolate chips or chopped walnuts

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin pan with liners or lightly grease.
  • In a large bowl, whisk together the mashed 2 ripe bananas, 2 large eggs, ½ cup plain Greek yogurt, ¼ cup honey or maple syrup, and 1 teaspoon vanilla extract.
    whisking the wet ingredients for the banana muffins in a bowl.
  • Add the 1 cup oat flour, ½ cup vanilla protein powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Stir until just combined.
    adding the flour and cinnamon over the wet batter to make the muffin batter.
  • Fold in ⅓ cup mini chocolate chips or walnuts if using.
    chocolate chips to the batter in a bowl.
  • Divide the batter evenly among the muffin cups.
    Batter added to the muffin tin pan.
  • Bake for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean.
    Baked muffins in a pan.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
    Cooling the muffins on a wire rack.

Notes

  • Use ripe bananas with some brown spots for the sweetest flavor.
  • Mix the batter just until combined to keep the muffins tender.
  • Check the muffins a few minutes early to avoid overbaking.
  • Mini chocolate chips and chopped walnuts are both delicious mix-ins.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Every protein powder bakes a little differently. If your batter seems very thick, stir in 1 to 2 tablespoons of milk before baking.

Nutrition

Serving: 1Muffin | Calories: 112kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 158mg | Potassium: 166mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg