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Delicious banana bread protein muffins in a rustic kitchen setting

Best Banana Bread Protein Muffins

Delicious and fluffy banana bread muffins packed with protein, 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
  

Main Ingredients
  • 2 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
  • 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 prepare a muffin tin with liners or cooking spray.
  2. In a large bowl, mash the bananas until smooth, then stir in the Greek yogurt, honey or maple syrup, eggs, and vanilla extract.
  3. Mix in the dry ingredients: whole wheat flour, rolled oats, baking powder, baking soda, salt, protein powder (if using), and cinnamon. Stir until just combined.
  4. Fold in chopped nuts or chocolate chips if desired.
  5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let them cool for a few minutes before removing from the tin.

Notes

Use overripe bananas for maximum sweetness and flavor. Feel free to swap out ingredients based on availability, and for extra moisture, add a tablespoon of coconut oil or applesauce.