High-Protein Banana Muffins (Print)

Moist, protein-rich banana muffins with natural sweeteners for a nutritious start or snack.

# Components:

→ 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, combine oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Mix until evenly distributed.
04 - Gradually stir dry ingredients into wet mixture until just combined. Avoid overmixing to maintain muffin texture.
05 - Fold in chopped nuts or chocolate chips if using.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to rest in pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Chef Secrets:

01 -
  • You get real nutrition without the guilt—seven grams of protein per muffin means you're actually fueling your body, not just satisfying a sugar craving.
  • These freeze beautifully and taste just as good thawed, which means you can make them once and enjoy breakfast sorted for weeks.
  • No fancy techniques required—if you can mash a banana and whisk, you've got this completely handled.
02 -
  • Greek yogurt looks thin compared to regular yogurt, but that's exactly what you want; it creates moisture without making the batter too heavy, which I learned after using thick strained yogurt and ending up with dense doorstops.
  • Oat flour is heavier than regular flour, so don't try to increase the amount or swap it one-to-one with all-purpose flour; I made that mistake and my muffins took forty minutes to bake and still weren't cooked through.
03 -
  • Room temperature ingredients blend more evenly and create a smoother batter—pull your eggs and Greek yogurt out thirty minutes before baking, which sounds fussy but genuinely changes the texture.
  • If your muffins dome too much and crack on top, your oven might run hot; try dropping the temperature to 325°F next time, or place a baking sheet on the rack above to diffuse heat and prevent over-browning.
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