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Healthy Banana Protein Muffins

Healthy Banana Protein Muffins

iamwinfred
These Healthy Banana Protein Muffins are soft, moist, and naturally sweetened by ripe bananas, honey, and a touch of vanilla. Made with oat flour, Greek yogurt, and a scoop of vanilla protein powder, each muffin delivers a satisfying hit of protein that keeps you full long after breakfast. They come together in under 35 minutes, store beautifully all week, and freeze perfectly for busy mornings when you need something nourishing on the go.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 155 kcal

Equipment

  • 12-cup muffin tin Standard size
  • Paper muffin liners Or use non-stick cooking spray
  • Large mixing bowl 2 needed, one for wet and one for dry ingredients
  • Fork or potato masher For mashing the bananas
  • Whisk
  • Rubber spatula or wooden spoon For folding the batter
  • Measuring cups and spoons
  • Kitchen scale Optional, helpful for measuring protein powder
  • Cooling rack
  • Toothpick For testing doneness

Ingredients
  

  • 3 ripe bananas Peels should have plenty of brown spots for best sweetness and moisture
  • 2 large eggs Room temperature works best
  • 1 scoop vanilla protein powder About 25-30g; whey or plant-based both work
  • 1½ cups oat flour About 150g; can make your own by blending rolled oats until fine
  • ¼ cup honey or maple syrup About 60ml; use maple syrup for a vegan option
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ cup plain Greek yogurt About 60g; full-fat or 2%; use coconut yogurt for dairy-free
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil Melted and slightly cooled; about 28g

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
  • Peel all 3 ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash until almost completely smooth, with only a few small lumps remaining.
  • Add the eggs, honey or maple syrup, Greek yogurt, vanilla extract, and melted coconut oil to the bowl with the mashed bananas. Whisk everything together until smooth and well combined.
  • In a separate bowl, whisk together the oat flour, vanilla protein powder, baking soda, cinnamon, and salt until evenly combined.
  • Pour the dry ingredients into the wet ingredients and gently fold with a rubber spatula just until no dry streaks remain. Do not overmix.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ of the way full.
  • Bake on the center rack for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack and cool for at least 10 more minutes before serving.

Notes

  • Use bananas with plenty of brown spots on the peel for the best natural sweetness and moisture in the muffins.
  • Do not overmix the batter. Fold just until the flour disappears or the muffins will turn out dense and tough.
  • Make sure your coconut oil is melted and slightly cooled before adding it to the eggs so it does not scramble them.
  • Any vanilla protein powder works in this recipe. Choose one that is lightly sweetened and not too strongly flavored so it does not overpower the banana.
  • To make your own oat flour, blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
  • For a dairy-free version, swap the Greek yogurt for coconut yogurt and use a dairy-free protein powder.
  • Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.
  • To reheat from frozen, microwave for 45 to 60 seconds or thaw at room temperature for about 30 minutes.
  • Add ¼ cup of dark chocolate chips, chopped walnuts, or fresh blueberries to the batter before baking for a tasty variation.
  • Room temperature eggs blend more smoothly into the batter. Let them sit out for 10 minutes before using if they were refrigerated.

Nutrition

Serving: 1MuffinCalories: 155kcalCarbohydrates: 19gProtein: 9gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 130mgPotassium: 210mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword banana protein muffins, healthy muffins, meal prep muffins, oat flour muffins, protein breakfast
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