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Best Banana Bread Protein Muffins

Deliciously fluffy muffins combining the delightful flavor of banana bread with a healthy protein boost, perfect for breakfast or snacks.
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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 pieces ripe bananas The riper, the better!
  • 1/2 cup Greek yogurt Can substitute with regular yogurt.
  • 1/3 cup honey or maple syrup For natural sweetness.
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour Can substitute with gluten-free flour.
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup protein powder Optional.
  • 1/2 teaspoon cinnamon
Optional Add-ins
  • 1/4 cup chopped nuts or chocolate chips Optional for added flavor.

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 the vanilla extract, mixing 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.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

For serving, enjoy muffins warm with butter or honey. Stays fresh in the fridge for about 5 days or freeze for up to 3 months.