Make these simple, high protein banana muffins in one bowl for a perfect grab-and-go breakfast or post workout snack. They are low in sugar and freeze well.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
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 3/4 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
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, mash the ripe bananas until mostly smooth.
Add the Greek yogurt, melted oil, maple syrup, egg, and vanilla extract to the mashed bananas. Whisk until just combined. This is your wet mixture.
In the same bowl, add the flour, protein powder, baking soda, cinnamon, and salt directly on top of the wet ingredients.
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are fine.
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
For easy freezer protein muffins, let them cool completely, then place them in a freezer-safe bag or container. They keep well for up to three months. Thaw overnight on the counter or microwave for 30 seconds.
If you prefer a stronger banana flavor, use three medium bananas instead of two large ones.
To make these macro friendly muffins, you can substitute half the all-purpose flour with whole wheat flour.