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Fluffy Banana Bread Protein Muffins with Greek Yogurt

A stack of four golden brown, freshly baked protein muffins sitting on a white plate in bright sunlight.

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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.

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

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, eggs, maple syrup, melted oil, and vanilla extract. Whisk until the mixture is smooth.
  3. In a separate, smaller bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt.
  4. 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.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. 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.

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