High Protein Banana Bread Muffins
Elevate your snack game with these High Protein Banana Bread Muffins—perfectly moist, naturally sweet, and bursting with wholesome ingredients. Packed with ripe bananas, protein powder, Greek yogurt, and whole wheat flour, these muffins offer a deliciously nutritious twist on classic banana bread. Each muffin is brimming with fiber-rich rolled oats, warm cinnamon spice, and optional crunchy nuts for added texture. Sweetened naturally with honey or maple syrup, they’re a guilt-free treat that works as a post-workout snack, energy boost, or on-the-go breakfast. Ready in under 40 minutes, these healthy banana muffins are easy to bake, freezable, and irresistibly fluffy. Make your mornings brighter with this simple recipe! Perfect for fitness enthusiasts searching for high-protein meal prep ideas or anyone craving nutritious baked goods.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 scoops protein powder
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup honey or maple syrup
- 0.5 cup unsweetened applesauce
- 0.5 cup greek yogurt
- 0.5 cup (optional) chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs and vanilla extract to the bananas and whisk together until well combined.
Stir in the protein powder until fully incorporated.
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the honey or maple syrup, unsweetened applesauce, and Greek yogurt until the batter is cohesive and smooth. If using, fold in the chopped walnuts or pecans.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these high-protein treats fresh or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 370.4 g | 135% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 167.7 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 726 mg | 56% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
