Looking for a quick, protein-rich snack that feels more like a treat than a workout supplement? These Banana Protein Muffins are soft, fluffy, and naturally sweetened with ripe bananas. Packed with protein powder and creamy Greek yogurt, they’re perfect for breakfast on the go, post-workout fuel, or even a healthy dessert.
Why You’ll Love These Muffins
Protein Boost: Between the protein powder and Greek yogurt, each muffin has staying power.
Moist & Fluffy: No dry protein muffins here, the yogurt and bananas keep them soft.
Better for You: Sweetened mostly by bananas and just a touch of honey or maple syrup.
Freezer-Friendly: Make a batch and freeze for busy mornings.
Ingredients (makes 12 muffins)
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup plain Greek yogurt (2% works best)
- 2 large eggs
- ¼ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour (or blended rolled oats)
- ½ cup vanilla protein powder (whey or plant-based)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: ½ cup mix-ins (chocolate chips, blueberries, or chopped nuts)
Instructions
1. Preheat Oven: Heat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with nonstick spray.
2. Mash Bananas: In a large bowl, mash the bananas until smooth.
3. Mix Wet Ingredients: Whisk in Greek yogurt, eggs, honey/maple syrup, and vanilla until fully combined.
4. Combine Dry Ingredients: In a separate bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
5. Bring it Together: Gently fold the dry mixture into the wet mixture. Don’t overmix—just stir until combined.
6. Add Mix-Ins: Fold in chocolate chips, nuts, or fruit if using.
7. Bake: Divide the batter evenly into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Enjoy: Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
Storage Tips
Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
Freeze individually wrapped muffins for up to 3 months. Just pop in the microwave for 30–45 seconds to reheat.
Nutrition (per muffin, without mix-ins)
Approximate values—will vary based on protein powder used
Calories: ~120
Protein: 9–10g
Carbs: 14g
Fat: 3g
These muffins are proof that healthy can still taste indulgent. Perfect for meal prep, school lunches, or that 3 p.m. snack attack!