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Best Banana Bread Protein Muffins

These protein-packed banana bread muffins are easy to make, nutritious, and perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe ripe bananas The riper the bananas, the sweeter the muffins.
  • 1/2 cup Greek yogurt Can substitute with any plain yogurt.
  • 1/3 cup honey or maple syrup
  • 2 large eggs For a vegan option, use flax eggs.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour Can substitute with regular or gluten-free flour.
  • 1/2 cup rolled oats Texture will still be good even if not blended.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup protein powder Optional.
  • 1/2 teaspoon cinnamon
Optional Mix-ins
  • 1/4 cup chopped nuts or chocolate chips Add for extra flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add Greek yogurt, honey (or maple syrup), eggs, and vanilla extract, and mix until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, protein powder, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. If desired, fold in chopped nuts or chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

These muffins can stay fresh for about a week in the fridge or be frozen for up to three months. Reheat in the microwave for a fresh snack. Pair with Greek yogurt or honey for an extra treat.