By Karyl Laeving. Updated December 13, 2025.⭐⭐⭐⭐⭐ from 128 votes
Soft, fluffy, and packed with protein, these Banana Protein Muffins are the ultimate high-protein bake for busy mornings, meal prep, or healthy snacking. Made in one bowl with ripe bananas and Greek yogurt, they bake up moist and tender every single time while delivering serious staying power.
Table of Contents
Banana Protein Muffins (Soft, High Protein & Easy)
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, fluffy Banana Protein Muffins made in one bowl with ripe bananas, Greek yogurt, oats, and protein powder. Meal prep friendly, freezer friendly, and naturally sweet with cozy cinnamon-vanilla flavor.
Ingredients
2 large very ripe bananas, mashed (about 240 g)
2 large eggs (about 100 g without shells)
3/4 cup plain Greek yogurt (170 g)
1/4 cup maple syrup (80 ml, about 85 g)
1 tsp vanilla extract (5 ml)
1 cup oat flour (100 g)
1/2 cup vanilla protein powder (60 g)
1 1/2 tsp baking powder (6 g)
1 tsp ground cinnamon (2 g)
1/4 tsp fine salt (1.5 g)
Optional: 1/3 cup mini chocolate chips (55 g) OR 3/4 cup blueberries (110 g)
Instructions
1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease.
2. Mash bananas in a large bowl until mostly smooth.
3. Whisk in eggs until combined, then whisk in Greek yogurt, maple syrup, and vanilla.
4. Add oat flour, protein powder, baking powder, cinnamon, and salt. Stir just until no dry spots remain.
5. Let batter rest 5 minutes to hydrate the oats for a softer crumb.
6. Divide batter evenly into muffin cups, filling each about 3/4 full.
7. Bake 18 to 22 minutes, until tops are domed and a toothpick comes out mostly clean.
8. Cool 5 minutes in the pan, then move muffins to a rack to cool completely.
Notes
Protein powder matters: Whey or whey blend usually bakes fluffiest. If using plant-based protein, keep an eye on bake time since it can dry faster.
Do not overmix: Stir only until combined for a tender muffin.
Banana ripeness: Very spotty bananas give the best sweetness and moisture.
Storage: Keep airtight at room temp 1 day, refrigerate up to 5 days, or freeze up to 3 months.
Reheat: Microwave 20 to 30 seconds from the fridge, or thaw overnight for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7 g
- Sodium: 170 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
About This Recipe
What It Is
These Banana Protein Muffins are a wholesome, bakery-style muffin made with ripe bananas, oats, Greek yogurt, and protein powder. They are lightly sweet, perfectly domed, and soft in the center without being dense or rubbery.
Why It Works
Bananas provide natural sweetness and moisture, Greek yogurt adds protein and tenderness, and oats create structure while keeping the crumb light. The protein powder is balanced carefully so the muffins stay fluffy, not dry.
When To Make It
Perfect for weekday breakfasts, post-workout fuel, lunchboxes, or anytime you want a clean, satisfying baked treat that still feels indulgent.
Why You’ll Love These Banana Protein Muffins
- Soft and fluffy texture with bakery-style rise
- High protein without chalky flavor or dryness
- One-bowl recipe with simple pantry ingredients
- Naturally sweetened and family-friendly
- Ideal for meal prep and freezer storage
Key Ingredients & Notes
Ripe Bananas
Use very ripe bananas with brown spots. They mash easily and bring natural sweetness while keeping the muffins moist.
Greek Yogurt
Plain Greek yogurt boosts protein and creates a tender crumb. Full-fat or low-fat both work. For dairy-free, use coconut or almond yogurt.
Protein Powder
Vanilla whey protein gives the best texture, but plant-based protein also works. Avoid gritty blends. Learn more about choosing protein powders from Healthline.
Oats
Rolled oats blended into oat flour give structure and softness. Certified gluten-free oats work perfectly.
Eggs
Eggs help bind the batter and create lift. For egg-free, use flax eggs.
Maple Syrup or Honey
Adds gentle sweetness without overpowering the banana flavor.
Cinnamon & Vanilla
These enhance the banana aroma and create warm bakery flavor.
How to Make Banana Protein Muffins
Step 1: Prep
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with liners or lightly grease.
Step 2: Mash
In a large bowl, mash 2 large ripe bananas (240 g) until smooth with minimal lumps.
Step 3: Mix Wet Ingredients
Whisk in 2 large eggs, ¾ cup Greek yogurt (170 g), ¼ cup maple syrup (80 ml), and 1 teaspoon vanilla extract until fully combined.
Step 4: Add Dry Ingredients
Stir in 1 cup oat flour (100 g), ½ cup protein powder (60 g), 1½ teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt. Mix gently until just combined.
Step 5: Rest Batter
Let the batter rest for 5 minutes to hydrate the oats. This ensures soft muffins.
Step 6: Fill Pan
Divide batter evenly among muffin cups, filling each about ¾ full.
Step 7: Bake
Bake for 18 to 22 minutes, until the tops are domed, edges are set, and a toothpick inserted comes out mostly clean.
Step 8: Cool
Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Pro Tips for Success
- Use very ripe bananas for maximum sweetness and moisture.
- Measure protein powder accurately to avoid dry muffins.
- Do not overmix the batter or muffins will be dense.
- Resting the batter prevents gritty oat texture.
- Use light-colored muffin pans for even baking.
- Check doneness early to avoid overbaking.
- Let muffins cool fully to set the crumb.
Variations & Substitutions
- Chocolate Chip Banana Protein Muffins: Add ⅓ cup dark chocolate chips.
- Blueberry Banana Protein Muffins: Fold in ¾ cup fresh blueberries.
- Nutty Version: Add chopped walnuts or almonds.
- Dairy-Free: Use coconut yogurt.
- Egg-Free: Replace eggs with flax eggs.
- Extra Fiber: Add 1 tablespoon ground flaxseed.
For another high-protein snack idea, try these Chocolate Chip Protein Cookies (Soft & High Protein) from Flavor & Recipes.
Serving & Storage
Serving
Serve warm with nut butter, yogurt, or fresh fruit. These pair beautifully with smoothies or coffee.
Refrigeration
Store in an airtight container in the refrigerator for up to 5 days.
Freezing
Freeze muffins individually wrapped for up to 3 months.
Reheating
Microwave for 20 to 30 seconds or warm in a low oven.
FAQs
Are Banana Protein Muffins good for breakfast?
Yes. These muffins provide protein, fiber, and slow-digesting carbs that keep you full longer.
Can I make these muffins gluten-free?
Yes. Use certified gluten-free oats or oat flour.
Why did my protein muffins turn dry?
Too much protein powder or overbaking are common causes. Measure carefully and check early.
Can I use plant-based protein powder?
Absolutely. Choose a smooth blend and avoid gritty formulas.
How ripe should bananas be?
The riper the better. Brown-spotted bananas give the best flavor and texture.
Conclusion
These Banana Protein Muffins (Soft, High Protein & Easy) prove that healthy baking can still be fluffy, satisfying, and crave-worthy. Whether you enjoy them fresh from the oven or stash them in the freezer for busy mornings, they deliver reliable results every time.
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