High-Protein Banana Muffins (Printable Version)

Moist, protein-packed banana muffins with natural sweetness, great for breakfast or snacks.

# What You’ll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed (about 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
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

# Step-by-Step Guide:

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, and vanilla extract. Whisk until fully combined.
03 - In a separate bowl, whisk together oat flour, whey protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Gradually fold dry ingredients into wet mixture, stirring until just combined. Do not overmix to maintain muffin texture.
05 - Fold in nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely.

# Additional Tips::

01 -
  • They actually taste like dessert while sneaking 7 grams of protein into your breakfast without any weird aftertaste.
  • One batch feeds you for days, and they somehow stay moist even after sitting in the fridge for a week.
  • No fancy ingredients required, just things you probably already have scattered around your kitchen.
02 -
  • Don't use protein powder as a substitute for flour at a 1:1 ratio in other recipes because it behaves completely differently; this recipe is specifically balanced for that half-cup ratio to work.
  • If your muffins are coming out dry, your oven might run hot or your protein powder might absorb more liquid than expected, so reduce baking time by a minute or two on your next batch and monitor closely.
03 -
  • Room temperature ingredients mix together more smoothly and create a more uniform batter than cold ones straight from the fridge, a detail that makes an actual difference in your final texture.
  • If you forget to mash the bananas thoroughly, your muffin mixture will have chunks that don't integrate properly, so take an extra minute with the fork and aim for mostly smooth with just a few flecks.
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