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High-Protein Banana Muffins

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Delicious and nutritious muffins packed with protein, perfect for breakfast or as a snack.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (approximately 1 cup)
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour (or finely ground rolled oats)
  • 1/2 cup vanilla or unflavored whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/3 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Mash the bananas until they’re smooth and creamy in a large mixing bowl.
  3. Add the eggs, Greek yogurt, applesauce, honey or maple syrup, and vanilla extract. Whisk until everything is combined and the mixture is uniform.
  4. In a separate bowl, mix together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Stir to ensure the leavening agents are evenly distributed.
  5. Gradually add the dry mixture into the wet mixture using a spatula or wooden spoon. Mix until just combined; be careful not to overmix.
  6. Fold in the walnuts or chocolate chips, if desired.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days, in the fridge for a week, or freeze for up to three months.

Nutrition

Find it online: https://www.topchoicerecipes.com/high-protein-banana-muffins/