Print

One-Bowl Super Moist Banana Protein Muffins

Three golden-brown banana protein muffins stacked on a rustic plate, beautifully lit by natural sunlight.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create these simple, high-protein banana muffins using just one bowl. They offer over 10 grams of protein per serving, making them a perfect grab-and-go breakfast or post-workout snack that freezes well for meal prep.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (full fat or 2%)
  • 1/4 cup melted coconut oil or butter
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 3/4 cups vanilla or unflavored protein powder (whey or plant-based)
  • 1 cup rolled oats, blended into a coarse flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (optional: dark chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, mash the ripe bananas until mostly smooth.
  3. Add the eggs, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract to the bowl with the bananas. Whisk until the wet ingredients are fully combined.
  4. Add the protein powder, oat flour, baking powder, cinnamon, and salt directly into the wet ingredients.
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, fold in the chocolate chips or walnuts now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use very ripe, spotty bananas. They provide natural sweetness and moisture.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator or microwave briefly before eating.
  • If you prefer a less sweet muffin, reduce the maple syrup to 1/4 cup.
  • You can substitute the Greek yogurt with cottage cheese blended until smooth for a similar texture and protein boost.

Nutrition

Find it online: https://www.unfoldrecipes.com/banana-protein-muffins-one-bowl-moist/