Muscle Muffins
Power up your mornings with these satisfying and protein-packed Muscle Muffins! Crafted with wholesome ingredients like ripe bananas, Greek yogurt, rolled oats, and whey protein powder, these muffins are the perfect blend of nutrition and flavor. Featuring a touch of natural sweetness from honey or maple syrup and a hint of cinnamon spice, they’re an excellent post-workout snack or a grab-and-go breakfast option. Optional mix-ins like dark chocolate chips or chopped nuts add indulgent texture and variety, while their quick prep time (just 10 minutes!) makes them ideal for busy lifestyles. These muffins are baked to perfection in under 20 minutes and can be stored or frozen for meal prep ease. Packed with protein, fiber, and natural energy, Muscle Muffins are your new favorite fuel for an active day!
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Recipe Information
Ingredients
- 3 ripe bananas
- 2 eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 0.5 cup plain Greek yogurt
- 1.5 cups rolled oats
- 0.75 cup whey protein powder (vanilla or unflavored)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips or chopped nuts (optional)
- 1 teaspoon coconut oil or non-stick spray
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with coconut oil or non-stick spray.
In a large mixing bowl, mash the bananas until smooth.
Add the eggs, almond milk, vanilla extract, honey or maple syrup, and Greek yogurt to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the rolled oats, whey protein powder, baking powder, baking soda, cinnamon, and salt. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If desired, fold in dark chocolate chips or chopped nuts for added texture and flavor.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters 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 muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your Muscle Muffins warm or store them in an airtight container for up to 5 days. They also freeze well for longer storage.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2160 mg | 94% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 136.9 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 989 mg | 76% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3440 mg | 73% | |
*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.
