Make these simple, one-bowl banana protein muffins using Greek yogurt for moisture. They offer 10g of protein per serving, making them a perfect grab-and-go breakfast or post-workout snack.
Author:Cat
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large ripe bananas, mashed
1 cup plain Greek yogurt
2 large eggs
1/3 cup maple syrup or honey
1/4 cup melted coconut oil or light olive oil
1 teaspoon vanilla extract
1 cup whole wheat flour or oat flour
1/2 cup vanilla protein powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, combine the mashed bananas, Greek yogurt, eggs, maple syrup, melted oil, and vanilla extract. Whisk until the mixture is smooth.
In a separate, smaller bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable for fluffy muffins.
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 of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For freezer meal prep, wrap cooled muffins individually in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw overnight or microwave briefly before eating.
You can substitute cottage cheese for Greek yogurt for a similar protein boost and texture.
Add 1/2 cup of mini chocolate chips or chopped walnuts to the batter for extra flavor.