High-Protein Banana Muffins (Print)

Moist, protein-packed banana muffins with natural sweetness, ideal for breakfast or snack time.

# Components:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed (approximately 1 cup)
02 - 2 large eggs
03 - 1/4 cup plain Greek yogurt
04 - 1/4 cup unsweetened applesauce
05 - 1/4 cup honey or maple syrup
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups oat flour or finely ground rolled oats
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

→ Optional Add-Ins

13 - 1/3 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips

# Directions:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, Greek yogurt, applesauce, honey, and vanilla extract. Whisk vigorously until well combined and smooth.
03 - In a separate bowl, combine oat flour, whey protein powder, baking soda, baking powder, cinnamon, and salt. Stir until evenly distributed.
04 - Gradually fold dry ingredients into wet mixture using a spatula or wooden spoon, stirring until just combined. Do not overmix.
05 - Fold in walnuts, pecans, or chocolate chips if desired, distributing evenly throughout batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full using a spoon or ice cream scoop.
07 - Bake for 18 to 22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • They stay moist and soft for days, which means you're actually going to eat them instead of letting them go stale.
  • Seven grams of protein per muffin without tasting like you're eating a supplement bar—they're genuinely delicious.
  • Baking a dozen takes less time than your morning coffee routine, and your kitchen smells like a café for hours.
  • They freeze beautifully, so you can grab one straight from the freezer and it thaws into perfection by breakfast time.
02 -
  • Don't skip the separate mixing of dry ingredients—it feels like an extra step, but it's the difference between silky muffin tops and gritty protein powder flavor.
  • The baking time varies based on your oven's personality, so check at eighteen minutes rather than waiting until twenty-two and finding burnt edges.
  • If your muffins sink in the middle, your baking soda was probably old; it loses potency over time and sitting in a humid bathroom.
03 -
  • Toast your nuts lightly before chopping them—it intensifies their flavor and makes chocolate chips taste richer too.
  • If your muffins peak in the middle and crack slightly, that's actually a sign you got them right; it means they rose properly and are tender inside.
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