Banana Protein Muffins Recipe

Banana protein muffins are a delicious, healthy snack or breakfast option that combines the natural sweetness of ripe bananas with a boost of protein. These muffins are perfect for busy mornings, post-workout snacks, or as a nutritious treat any time of the day. They’re moist, flavorful, and packed with energy to keep you going throughout the day.

Why You’ll Love This Recipe

1. High Protein: These muffins are loaded with protein from ingredients like protein powder, Greek yogurt, and eggs.
2. Naturally Sweetened: Bananas and a touch of honey or maple syrup provide natural sweetness, reducing the need for added sugar.
3. Easy to Make: With simple ingredients and straightforward steps, these muffins come together in no time.
4. Customizable: Add nuts, chocolate chips, or seeds to make them your own.
5. Healthy and Filling: Perfect for on-the-go snacking or as a satisfying breakfast option.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

Step 2: Prepare the Dry Ingredients

1. Place the rolled oats in a blender or food processor and blend until they form a fine flour.
2. In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.

Step 3: Mash the Bananas

1. In a separate bowl, mash the ripe bananas with a fork until smooth.
2. Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until well combined.

Step 4: Combine Wet and Dry Ingredients

1. Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins light and fluffy.
2. Fold in any optional add-ins like chocolate chips, nuts, or seeds.

Step 5: Portion the Batter

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Step 6: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Banana Protein Muffins

• Use Ripe Bananas: Overripe bananas with brown spots are sweeter and add more moisture to the muffins.
• Don’t Overmix: Overmixing can lead to dense muffins. Stir until just combined.
• Protein Powder: Choose a high-quality protein powder with a flavor that complements the bananas. Vanilla or unflavored works best.
• Check for Doneness: Use the toothpick test to ensure the muffins are fully baked.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Customizations and Variations

1. Chocolate Banana Protein Muffins
   • Add 2 tablespoons of cocoa powder to the dry ingredients.
   • Fold in dark chocolate chunks for a rich chocolatey flavor.
2. Nutty Banana Protein Muffins
   • Add ¼ cup of chopped almonds, walnuts, or pecans to the batter for added crunch.
3. Berry Banana Protein Muffins
   • Fold in ½ cup of fresh or frozen blueberries or raspberries for a fruity twist.
4. Vegan Option
   • Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
   • Use a plant-based yogurt and vegan protein powder.
5. Gluten-Free Option
   • Ensure your oats and protein powder are certified gluten-free.

Health Benefits

• Protein-Packed: Each muffin provides a substantial protein boost to support muscle recovery and keep you full longer.
• Energy-Boosting: The combination of complex carbs from oats and natural sugars from bananas gives sustained energy.
• Low in Added Sugar: Natural sweetness from bananas means less need for added sweeteners.
• Rich in Fiber: Oats and bananas contribute to fiber content, supporting digestion and gut health.

Serving Suggestions

• Enjoy these muffins warm with a dollop of peanut butter or almond butter for extra protein and flavor.
• Pair them with a smoothie or a cup of coffee for a balanced breakfast.
• Crumble a muffin over Greek yogurt for a quick and healthy dessert.

Why Make These Muffins?

Banana protein muffins are more than just a snack—they’re a versatile, healthy treat that fits into almost any diet. They’re quick to prepare, packed with nutrients, and can be tailored to your preferences.

Yield: 12

Banana Protein Muffins Recipe

Print

Banana protein muffins are a delicious, healthy snack or breakfast option that combines the natural sweetness of ripe bananas with a boost of protein. These muffins are perfect for busy mornings, post-workout snacks, or as a nutritious treat any time of the day. They’re moist, flavorful, and packed with energy to keep you going throughout the day.

- Advertisement -

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 ripe bananas (mashed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup honey (or maple syrup)
• 1/2 cup plain Greek yogurt (or non-dairy yogurt)
• 1 cup rolled oats (or oat flour)
• 1/2 cup almond flour
• 1/4 cup vanilla protein powder (whey or plant-based)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional add-ins: 1/4 cup dark chocolate chips, nuts, or dried fruit

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

2. Mix Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, vanilla extract, honey, and Greek yogurt until well combined.

3. Combine Dry Ingredients

In a separate bowl, mix together the oats, almond flour, protein powder, baking soda, baking powder, cinnamon, and salt.

4. Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. If using add-ins like chocolate chips or nuts, gently fold them in now.

5. Fill Muffin Cups

Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Customizable Protein Content: Adjust the amount of protein powder to fit your dietary needs, but be mindful of batter consistency.
• Sweeter Option: Add a tablespoon of brown sugar or a few extra chocolate chips for a sweeter muffin.
• Gluten-Free: Use certified gluten-free oats and protein powder.