High-Protein Banana Muffins (Print)

Moist banana muffins rich in protein and natural flavors, perfect for quick breakfasts or satisfying 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

# Directions:

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 thoroughly combined.
03 - In a separate bowl, whisk together oat flour, whey protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Gradually stir dry ingredients into wet mixture until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold walnuts or pecans and dark chocolate chips into batter if using.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a treat but pack seven grams of protein per muffin, so you're actually fueling your body instead of just satisfying a craving.
  • One batch feeds you all week without any complicated techniques or exotic ingredients hanging around in your pantry.
02 -
  • Don't assume all oat flour is created equal—some brands contain gluten or have a coarser texture that changes the result, so check labels if that matters to you.
  • The batter should look thick but pour-able, never stiff; if it seems too dry, you likely over-mashed the bananas or packed the oat flour too tightly when measuring.
03 -
  • If your muffins come out dense, you either overmixed the batter or packed the oat flour too tightly when measuring—both are fixable with awareness on your next batch.
  • Greek yogurt is non-negotiable here; it's what makes these stay moist for days while keeping the protein content high, so don't swap it out without accepting that the texture will change.
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