Make these simple, high protein banana muffins using just one bowl. They are perfect for a quick breakfast or a post workout snack and freeze well.
Author:avasinclair
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
1/4 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 scoop vanilla or unflavored whey protein powder (about 30g)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, combine the mashed bananas, Greek yogurt, melted oil, maple syrup, egg, 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 you have a batter with no dry streaks. Do not overmix.
Fold in the chopped nuts, if using.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 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
To freeze these macro friendly muffins, cool them completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to three months. Thaw overnight on the counter or microwave briefly.
If you prefer a lower sugar option, reduce the maple syrup to 2 tablespoons and add 1/4 teaspoon of stevia or monk fruit sweetener.
For extra protein, use Greek yogurt instead of milk in any recipe that calls for it.