High-Protein Banana Muffins (Printable view)

Delicious moist banana muffins enriched with protein, perfect for quick breakfasts or satisfying snacks.

# What You 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:

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 thoroughly combined.
03 - In a separate bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually fold dry ingredient mixture into wet mixture, stirring until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold in nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a treat but fuel your body like an actual protein source, so you won't crash at 10 AM.
  • One batch feeds you for days, which means less thinking about what to eat when your brain is still waking up.
  • The Greek yogurt keeps them impossibly moist even after sitting in your fridge for a week.
  • You can customize them endlessly—add chocolate chips on Mondays, walnuts on Thursdays, whatever your freezer holds.
02 -
  • Overmixing the batter is the most common mistake, and it's what transforms soft muffins into hockey pucks—stir until you see no flour, then stop immediately.
  • The muffins actually improve after 24 hours as flavors settle and the texture becomes even more moist, so resist eating them all the day you bake.
03 -
  • Keep an extra banana in the freezer specifically for baking; frozen, defrosted bananas are sweeter and more liquid, which can make muffins even more moist if your fresh bananas are on the firm side.
  • If your protein powder is sweetened, reduce the honey by a tablespoon or two so the final muffins aren't cloying or taste like artificial sweetness.
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