This post contains affiliate links.
These high Protein Banana Muffins are so easy to make and packed with wholesome oats, ripe bananas, and Greek yogurt for a nutritious breakfast or snack.
Protein Banana Muffins that taste amazing.
I'm all about healthier muffins that leave me feeling full, and these protein muffins hit the mark! I love that they're naturally sweetened with maple syrup and ready in just 30 minutes. They're great for meal prep, or after school snacks and freezer-friendly too!
I use a little trick of starting them at high heat and then dropping the temperature, which gives them those beautiful bakery-style muffin tops. Trust me, once you try these, you'll be finding excuses to let your bananas get spotty just so you can make another batch!
Don't miss my other high protein recipes, like Chocolate Overnight Oats, Protein Pizza, or Protein Waffles.
How to make Protein Banana Muffins:
Make Muffin Batter: Blend the oats in a food processor until it's a flour consistency. Pour it in a mixing bowl with the other dry ingredients. Mash the bananas in another bowl then mix in egg, yogurt, vanilla, and maple syrup. Gently fold in the dry ingredients.
Bake: Scoop batter into a greased or lined muffin pan. Bake at 375°F for 5 minutes then reduce the heat and bake for 10-15 more minutes, or until a toothpick comes out clean.
High Protein Banana Muffins
Ingredients
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 large bananas, , mashed (1 ¼ cup)
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup, , honey or agave
Instructions
- Preheat oven to 375 degrees.
- Dry Ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.¾ cup old-fashioned rolled oats, ¾ cup white whole wheat flour, ½ cup Vanilla Protein Powder, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Wet Ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.1 large egg, 3 large bananas, ½ cup plain Greek yogurt, 1 teaspoon vanilla extract, 2 Tablespoons maple syrup
- Bake: Pour into a greased or lined standard 12-cup muffin pan. Bake at 375 degrees F for 5 minutes, then reduce heat to 350 degrees and bake for 10-15 more minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
So they taste good but I had to make 2 tweaks: adding milk to thin it out because the batter was way too dry from all the flours, and adding a little bit of oil. Despite my adding oil though they stuck to the muffin pan quite a bit.
How should these be stored- in the fridge or at room temp? And how long do they last?
I recommend storing them in an airtight container in the fridge. They’ll stay good for about 4–5 days. If you want them longer, freeze them. they’re super freezer friendly for up to 3 months. I like to warm one up for 15–20 seconds in the microwave or pop it in the toaster oven
Hi Lauren,
I have recently opened my own micro-bakery and I will definitely be putting these on my menu. They are easy to make and taste delicious!!! The added protein powder is a definite bonus as protein is key to a healthy diet. I love that there is no sugar as the vanilla protein powder and the honey is a perfect amount of sweetness. Thank you so much for sharing your recipes.