Protein Banana Muffins

Protein Banana Muffins

These protein-packed banana muffins are moist, fluffy, and perfect for a healthy breakfast or snack. They are easy to make and can be customized with your favorite mix-ins.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Banana Muffins, healthy snacks, Protein Muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 150kcal

Ingredients

Dry Ingredients

1 cup Whole Wheat Flour Sifted for a lighter texture
1 cup Oats Rolled oats work best
1 scoop Vanilla Protein Powder Use your favorite brand
1 teaspoon Baking Powder Ensure it's fresh for proper rising
1/2 teaspoon Baking Soda Helps with leavening
1/2 teaspoon Salt Enhances flavor
1 teaspoon Cinnamon Optional, for added flavor

Wet Ingredients

3 medium Ripe Bananas Mashed, the riper the better
1/3 cup Honey Can substitute with maple syrup
1/4 cup Greek Yogurt Plain, for moisture and protein
2 large Eggs Room temperature for better mixing
1 teaspoon Vanilla Extract For flavor

Optional Mix-ins

1/2 cup Chopped Nuts Walnuts or pecans work well
1/2 cup Chocolate Chips Dark or semi-sweet for a treat

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
Grease a muffin tin with cooking spray or line it with paper liners to prevent sticking.

Mix Dry Ingredients

In a large mixing bowl, combine the whole wheat flour, oats, protein powder, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined. This helps to evenly distribute the leavening agents.

Mix Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add honey, Greek yogurt, eggs, and vanilla extract. Whisk until fully combined. The bananas provide natural sweetness and moisture.

Combine Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
If using, fold in the chopped nuts or chocolate chips at this stage.

Bake the Muffins

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the muffins are cooked through.

Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely. This prevents them from becoming soggy.
Enjoy your protein banana muffins warm or at room temperature!

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

Nutrition