Make these simple, high protein banana muffins using just one bowl. They are perfect for a quick breakfast or a post workout snack and freeze well for later.
Author:jesscarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup mashed ripe bananas (about 2 medium)
1/2 cup plain Greek yogurt
1/4 cup melted coconut oil or vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup maple syrup or honey
1 cup whole wheat flour or all-purpose flour
1 scoop vanilla or unflavored whey protein powder (about 30g)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, combine the mashed bananas, Greek yogurt, melted oil, egg, vanilla extract, and maple syrup. Mix until just combined.
Add the flour, protein powder, baking soda, cinnamon, and salt to the wet ingredients. Mix with a spatula until the dry ingredients are incorporated. Do not overmix.
Fold in any optional additions like nuts or chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For freezer protein muffins, cool the muffins completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 3 months. Thaw overnight on the counter or microwave briefly.
If you want a lower sugar option, reduce the maple syrup to 1/4 cup. The banana sweetness is usually enough for many people.
This recipe makes macro friendly muffins suitable for a high protein breakfast.