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Banana Protein Muffins Recipe

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Soft, fluffy banana muffins with a protein boost. Perfect for breakfast, snacks, or post-workout fuel. These muffins blend ripe bananas, creamy Greek yogurt, and a scoop of protein powder for a treat that’s both tasty and satisfying.

 

Ingredients

Scale

  • 2 large ripe bananas, mashed (about 1 cup)

  • 1 cup whole-milk Greek yogurt (or thick plant yogurt)

  • ½ cup creamy peanut butter (or melted unsalted butter)

  • ⅓ cup maple syrup (or honey)

  • 3 large eggs, lightly beaten

  • 2 teaspoons vanilla extract

  • 1½ cups all-purpose flour (or oat flour/gluten-free blend)

  • ⅓ cup protein powder (vanilla or unflavored)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon cinnamon

  • ¼ teaspoon salt

  • ⅓ cup mini chocolate chips (optional)

Instructions

  1. Prep Oven & Pan:
    Preheat oven to 375°F (190°C). Line a 12-cup muffin pan or spray with nonstick spray.

  2. Mix Wet Ingredients:
    In a large bowl, stir together mashed bananas, Greek yogurt, peanut butter, maple syrup, eggs, and vanilla until smooth.

  3. Add Dry Ingredients:
    Sprinkle flour, protein powder, baking powder, baking soda, cinnamon, and salt over the wet mix. Gently fold until just combined. Don’t overmix-a few streaks of flour are fine.

  4. Fill Muffin Cups:
    Divide batter evenly into muffin cups (about ¼ cup per muffin). Sprinkle chocolate chips on top if using.

  5. Bake:
    Bake for 14–16 minutes, or until a toothpick comes out clean or with a few crumbs. Muffins should be golden and springy.

  6. Cool:
    Let muffins sit in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Serving Suggestions:

  • Enjoy warm with a pat of butter, a dollop of yogurt, or a drizzle of honey.

  • Great with coffee, milk, or a smoothie.

Tips & Tricks:

  • Use super-ripe bananas for extra sweetness and moisture.

  • For dairy-free, use plant-based yogurt. For nut-free, swap peanut butter for melted butter or sunflower seed butter.

  • Don’t overmix-this keeps muffins fluffy.

Storage & Reheating:

  • Store in an airtight container at room temp for 2–3 days or in the fridge for up to 5 days.

  • Freeze in a zip-top bag for up to 3 months. Thaw at room temp or microwave for 15 seconds for a fresh-baked feel.

The good news? These muffins are easy to tweak-swap in blueberries, nuts, or spices to make them your own. Happy baking!

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