Banana Protein Muffins

Soft, fluffy, and packed with protein, these Banana Protein Muffins are perfect for post-workout fuel or a healthy breakfast treat. Easy to make in one bowl with everyday ingredients.

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Course: Breakfast, Meal Prep, Snack

Cuisine: American, Healthy

Prep Time: 10

Cook Time: 20

Resting: 5

Total Time: 35

Servings: muffins

Calories: 165kcal

Cost: $6–$8

Equipment

1 Muffin tin Standard 12-cup
2 Mixing bowls 1 for wet, 1 for dry
1 Rubber spatula For gentle folding
1 Wire cooling rack Helps prevent soggy bottoms
1 Cookie scoop Optional: for even muffin sizes

Ingredients

1 cup Whole wheat flour
0.5 cup Vanilla protein powder Choose your favorite clean blend
1 teaspoon Baking powder
0.5 teaspoon Baking soda
1 teaspoon Cinnamon Optional but recommended
0.25 teaspoon Salt
2 Ripe bananas Mashed; medium-large size
0.5 cup Plain Greek yogurt Adds protein and moisture
2 Eggs
0.25 cup Honey or maple syrup Natural sweetener
0.25 cup Coconut oil Melted
1 teaspoon Vanilla extract
0.5 cup Chocolate chips Optional
0.25 cup Chopped walnuts Optional

Instructions

Preheat oven to 350°F (175°C); line or grease muffin tin.
Mix flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Mash bananas, whisk in yogurt, eggs, honey, oil, and vanilla.
Gently fold wet into dry; stir in chocolate chips or nuts if using.
Divide batter evenly, filling cups ¾ full.
Bake for 18–22 min until toothpick comes out with moist crumbs.
Cool 5 min in pan, then transfer to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition