High-Protein Banana Muffins (Printable)

Moist banana muffins rich in protein, naturally sweetened and ideal for breakfast or snacks.

# What You'll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed (approximately 1 cup)
02 - 2 large eggs
03 - 1/4 cup plain Greek yogurt
04 - 1/4 cup unsweetened applesauce
05 - 1/4 cup honey or maple syrup
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups oat flour or finely ground rolled oats
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

→ Optional Add-Ins

13 - 1/3 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips

# How To Make It:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, Greek yogurt, applesauce, honey or maple syrup, and vanilla extract. Whisk until well combined.
03 - In a separate bowl, combine oat flour, whey protein powder, baking soda, baking powder, cinnamon, and salt. Whisk to distribute leavening agents evenly.
04 - Gradually stir dry ingredient mixture into wet ingredients until just combined. Do not overmix to maintain tender muffin crumb structure.
05 - Fold in chopped nuts or chocolate chips if using, distributing evenly throughout batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full to allow for proper rise.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack to cool completely before serving or storing.

# Expert Suggestions:

01 -
  • They taste like a treat but pack more protein than a chicken breast, so you're actually fueling yourself instead of pretending.
  • One batch lasts the whole week in your fridge, which means fewer mornings deciding what to eat and more time for literally anything else.
  • The texture stays moist and tender because of the Greek yogurt and applesauce—no dry, sad muffin situation.
02 -
  • Don't skip the 5-minute cooling period in the pan—they need that time to set or you'll be fishing muffin pieces out of your cooling rack.
  • Greek yogurt thickness varies wildly between brands, so if your batter looks soupy, you might have gotten a thinner version; add an extra tablespoon of oat flour to compensate.
03 -
  • Bananas that look almost too brown are actually perfect here because their sweetness is concentrated, so save those from the fruit bowl.
  • If your protein powder clumps when you first mix it in, whisk it into the wet ingredients first before combining with the dry mix to avoid grainy texture.
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