Description
These Banana Protein Muffins are soft, naturally sweetened, and loaded with protein to keep you full and energized. Made with ripe bananas, protein powder, and wholesome ingredients, they’re a great grab-and-go option for busy mornings or a nutritious snack!
Ingredients
Units
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- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup Greek yogurt (or unsweetened applesauce)
- 1/4 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 3/4 cup oat flour (or blended oats)
- 1/4 cup almond flour (or whole wheat flour)
- 1/2 cup vanilla or chocolate protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup chocolate chips (or chopped nuts, optional)Honey Garlic Turkey Meatballs Recipe
Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with liners or grease with cooking spray.
2. Mix the Wet Ingredients
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, Greek yogurt, honey, and vanilla extract until well combined.
3. Add the Dry Ingredients
- Stir in oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Mix until just combined (don’t overmix).
- Fold in chocolate chips or nuts, if using.
4. Fill the Muffin Cups
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
5. Bake & Cool
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
6. Enjoy!
- Serve warm or store in an airtight container for up to 4 days.
- Freeze for up to 3 months for easy meal prep!
Notes
- Dairy-Free Option: Use coconut yogurt instead of Greek yogurt.
- Gluten-Free Option: Use certified gluten-free oat flour.
- Extra Protein Boost: Add 1 tbsp chia seeds or hemp seeds to the batter.
Nutrition
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg