High Protein Banana Muffins

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Our easy Protein Banana Muffins are made with simple ingredients like oats, ripe bananas, and protein-rich Greek yogurt for a healthy breakfast that keeps you full all morning.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 109kcal

Author: Lauren Allen

Cost: 5

Recipe Link

Equipment

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

US Customary - Metric

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 1/2 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.

Video

Notes

Adapted from our protein banana bread recipe.

Freezing Instructions: Allow protein muffins to cool completely, then store in an air-tight freezer container for up to 3 months.

Nutrition