Make these simple, high protein banana muffins in one bowl for a quick breakfast or post workout snack. They are low in sugar and freeze well.
Author:ethancarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup melted coconut oil or vegetable oil
1 large egg
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 scoop (about 30g) vanilla or unflavored whey protein powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the mashed bananas, Greek yogurt, oil, egg, maple syrup, and vanilla extract. Mix until just combined.
Add the flour, protein powder, baking soda, cinnamon, and salt to the wet ingredients. Mix with a spatula until the batter is just combined. Do not overmix.
Fold in any optional walnuts or chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For freezer protein muffins: Cool the muffins completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 3 months. Thaw overnight on the counter or microwave for 30 seconds.
To boost the protein further, use Greek yogurt banana muffins as a base and add 1 tablespoon of chia seeds to the dry ingredients.
This recipe makes macro friendly muffins suitable for a quick high protein breakfast muffin.