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Banana Protein Muffins

A close-up of a single, golden brown banana protein muffin topped with nuts and coarse sugar.
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Simple, one-bowl banana protein muffins made with Greek yogurt for a high-protein, low-sugar breakfast or snack.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup Greek yogurt (plain, non-fat)
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 scoop (about 30g) vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 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, mash the bananas until mostly smooth.
  3. Add the Greek yogurt, maple syrup, egg, and vanilla extract to the mashed bananas. Mix until just combined.
  4. In a separate bowl, whisk together the whole wheat flour, oat flour, protein powder, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fold in the chopped nuts, if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easy storage, cool the muffins completely, then place them in a freezer-safe bag or container. They keep well in the freezer for up to 3 months.
  • Thaw frozen muffins overnight in the refrigerator or microwave them for 30 to 45 seconds for a quick snack.
  • If you prefer a less sweet muffin, reduce the maple syrup to 3 tablespoons.

Nutrition

Find it online: https://whiskdaily.com/banana-protein-muffins/