Banana Protein Muffins

Short Description

These Banana Protein Muffins are moist, fluffy, and packed with protein, making them a perfect post-workout snack or healthy breakfast option. Naturally sweetened with ripe bananas, they’re easy to make and incredibly delicious.

Why You’ll Love This Recipe

• High in protein – Great for muscle recovery and sustained energy
• Naturally sweetened – Uses ripe bananas for natural sweetness
• Quick and easy – Made in just one bowl with minimal cleanup
• Gluten-free option – Can be made with oat or almond flour
• Meal prep friendly – Freezer-friendly and great for on-the-go snacks

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• Protein powder (vanilla or unflavored)
• Eggs
• Greek yogurt
• Almond milk (or regular milk)
• Honey or maple syrup
• Oat flour or whole wheat flour
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Vanilla extract
• Chocolate chips or nuts (optional)

Directions

1. Preheat oven – Set your oven to 350°F (175°C) and line a muffin tin with liners.
2. Mash bananas – In a large mixing bowl, mash the ripe bananas until smooth.
3. Mix wet ingredients – Add eggs, Greek yogurt, almond milk, honey (or maple syrup), and vanilla extract. Stir until combined.
4. Add dry ingredients – Mix in protein powder, oat flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
5. Fold in mix-ins – Gently fold in chocolate chips or nuts, if using.
6. Fill muffin tin – Divide the batter evenly among the muffin liners, filling each about ¾ full.
7. Bake – Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and serve – Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Chocolate lovers – Add cocoa powder for a chocolatey twist.
• Nut-free version – Skip nuts and use sunflower seed butter instead.
• Dairy-free option – Use coconut yogurt and plant-based milk.
• Extra fiber – Mix in ground flaxseed or chia seeds.
• Peanut butter twist – Swirl in peanut butter for added flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds for a fresh-baked taste.

FAQs

How do I make my muffins extra moist?

Using ripe bananas, Greek yogurt, and not overmixing the batter helps keep them moist.

Can I use a different type of flour?

Yes! Oat flour, whole wheat flour, or almond flour all work well.

What protein powder is best?

Vanilla or unflavored protein powder works best for a balanced flavor.

Can I make these muffins vegan?

Yes, replace eggs with flax eggs and use a plant-based yogurt.

How do I prevent my muffins from being dense?

Avoid overmixing the batter, as it can make them tough.

Can I add fruit to these muffins?

Yes! Blueberries or diced apples are great additions.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean, they’re ready.

Can I use whey protein powder?

Yes, but it may absorb liquid differently, so adjust as needed.

What’s the best way to store these muffins?

Keep them in an airtight container at room temperature for a few days or freeze for long-term storage.

Can I reduce the sugar?

Yes, you can cut back on the honey or maple syrup, especially if your bananas are very ripe.

Conclusion

These Banana Protein Muffins are a delicious, healthy, and satisfying treat that’s perfect for any time of the day. Whether you need a protein-packed breakfast or a post-workout snack, these muffins are an easy and tasty choice. Try them today and enjoy a nutritious homemade treat!

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