High Protein Banana Muffins
Start your day with a delicious protein-packed treat by baking these High Protein Banana Muffins! Perfectly moist and naturally sweetened with ripe bananas and a touch of honey or maple syrup, these muffins are a wholesome option for breakfast or snacking. Each bite is loaded with hearty rolled oats, creamy Greek yogurt, and a boost of vanilla or unflavored whey protein powder to keep you energized and satisfied. With optional add-ins like chopped walnuts or chocolate chips, you can customize them to suit your cravings. Quick to prepare with just 15 minutes of prep time, these muffins bake to perfection in under 20 minutes, offering a nutritious, gluten-free option for busy mornings or post-workout fuel. Whether you're meal prepping or enjoying them fresh from the oven, these high-protein banana muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup honey (or maple syrup)
- 0.5 cup plain Greek yogurt
- 1.5 cups rolled oats
- 0.75 cup whey protein powder (vanilla or unflavored)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, almond milk, vanilla extract, honey, and Greek yogurt, and whisk until well combined.
In a separate bowl, combine the rolled oats, protein powder, baking powder, baking soda, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 114.3 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1059 mg | 81% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3113 mg | 66% | |
*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.
