High-Protein Banana Muffins (Print Version)

Moist, protein-packed banana muffins, naturally sweetened and great for breakfast or snacks.

# What You'll Need:

→ 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

# How to Make It:

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 or maple syrup, and vanilla extract. Whisk until well combined and no lumps remain.
03 - In a separate bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Fold in chopped nuts or chocolate chips if desired using a spatula or wooden spoon.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean with no wet batter.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • These muffins actually taste like indulgent banana bread, not a guilt-free compromise you're forcing yourself to eat.
  • Seven grams of protein per muffin means you can grab one and feel genuinely full until lunch, which is the whole point of meal prep.
  • They stay fresh for almost a week in the fridge, so one batch covers your mornings without any sad, crumbly leftovers.
02 -
  • Overmixing is the difference between tender muffins and dense, tough ones; once you see no dry flour, walk away from the batter immediately.
  • Your bananas should be visibly ripe with brown spots, never yellow and firm, because underripe bananas make the whole batch taste slightly starchy and less sweet.
03 -
  • Weigh your bananas if possible; three medium bananas should give you right around one cup mashed, and precision here prevents either too-wet or too-dry batches.
  • Room-temperature ingredients mix more evenly than cold ones, so pull your eggs and yogurt out fifteen minutes early if you remember.
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