High Protein Classic Banana Muffins
Elevate your breakfast game with these High Protein Classic Banana Muffins, a guilt-free treat packed with wholesome ingredients to fuel your day! Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these muffins strike the perfect balance between natural sweetness and nutrition. Whole wheat flour and a boost of vanilla or unflavored whey protein powder create a nutrient-dense base, while optional mix-ins like chopped walnuts or chocolate chips add delightful bursts of flavor. Ready in just 35 minutes, these muffins are a satisfying snack or breakfast option that’s high in protein, low in processed sugar, and rich in comforting cinnamon spice. With easy preparation and bakery-quality results, this recipe is perfect for meal prepping, post-workout fuel, or indulging in a healthy treat.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 1 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Whey protein powder (vanilla or unflavored)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, plain Greek yogurt, honey, and vanilla extract to the mashed bananas. Stir until completely combined and smooth.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and whey protein powder.
Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until no streaks of flour remain. Be careful not to overmix to keep the muffins tender.
If using, fold in the chopped walnuts or chocolate chips according to your preference.
Divide the batter evenly among the prepared 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.
Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container for a quick and nutritious snack.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 166.1 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 932 mg | 72% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3854 mg | 82% | |
*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.
