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Protein Banana Muffins

Protein banana muffins made with mashed ripe bananas and vanilla protein powder for a soft, fluffy crumb. Baked at 350°F until a toothpick comes out clean, these one-bowl muffins taste like classic banana bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Banana batter base
  • 3 bananas Ripe and mashed.
  • 2 eggs Large eggs.
  • 0.3333333333 cup Greek yogurt
  • 0.25 cup honey
  • 1 scoop vanilla protein powder
  • 1.5 cup oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and line a muffin tin with liners.
  2. In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, and honey until smooth.
  3. Stir in the protein powder, oat flour, baking soda, cinnamon, and salt until just combined.
Bake
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops look lightly golden.
Cool
  1. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack so they set and don’t stick.

Notes

Use very ripe, spotty bananas for the most natural sweetness and moisture. Store muffins in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use plain dairy-free yogurt in the same amount and choose a vanilla protein powder that fits your dietary needs.