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