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One-Bowl Banana Protein Muffins with Greek Yogurt

Close-up of banana protein muffins, one cut in half showing the moist, airy interior texture.

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Make these simple, high-protein banana muffins in one bowl for a perfect grab-and-go breakfast or post-workout snack. They are low in sugar and freeze well.

Ingredients

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  • 2 large ripe bananas, mashed
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour or whole wheat flour
  • 1 scoop vanilla or unflavored whey protein powder (about 30g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, melted oil, maple syrup, egg, and vanilla extract. Mix until just combined.
  3. Add the flour, protein powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Mix with a spatula until you see no dry streaks of flour remaining. Do not overmix.
  4. Fold in the chopped nuts, if using.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easy freezing, let the muffins cool completely, then place them in a freezer-safe bag or container. They keep well for up to three months. Thaw overnight in the refrigerator or microwave briefly before eating.
  • If you want an extra protein boost, stir 2 tablespoons of chia seeds into the batter.
  • This recipe yields about 15 grams of protein per muffin, depending on your protein powder choice.

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