High-Protein Banana Muffins (Printer View)

Moist banana muffins rich in protein, naturally sweetened and ideal for breakfast or snacks.

# 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

# Method steps:

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 vigorously until well combined and smooth.
03 - In a separate bowl, combine oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Stir until evenly distributed.
04 - Gradually stir dry ingredients into wet mixture until just combined. Avoid overmixing to maintain muffin texture and crumb structure.
05 - Fold in chopped nuts or chocolate chips if using, distributing evenly throughout batter.
06 - Divide batter evenly among prepared 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 and dry.
08 - Allow muffins to rest in pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • They actually taste indulgent—like banana bread—but pack 7 grams of protein per muffin, so you're not hungry two hours later.
  • The prep is honestly lazy-person friendly; everything mixes in two bowls and they bake while you shower or check your phone.
  • They freeze beautifully, which means one Sunday of baking gives you breakfasts for weeks.
02 -
  • Don't skip the distinction between baking soda and baking powder—baking soda needs the acidity from the yogurt and applesauce to activate, so both are doing specific jobs here.
  • If your protein powder is chocolate or cookies-and-cream flavored, use unflavored instead or your muffins will taste confused.
  • Room temperature ingredients mix more smoothly into a cohesive batter; cold eggs can cause lumps that won't incorporate properly.
03 -
  • If you have an extra ripe banana situation, mash and freeze it in an ice cube tray—you'll have pre-portioned banana ready whenever a muffin craving strikes, and it actually intensifies the banana flavor slightly.
  • Let your wet ingredients sit for two minutes after mixing so the oat flour hydrates and the batter becomes less sticky to work with; this makes filling the pan less messy and your muffins less gummy.
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