Print

Banana Protein Muffins

Three golden-brown banana protein muffins displayed on a white plate, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These one-bowl banana protein muffins are perfect for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 scoop (30g) vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, mash the ripe bananas.
  3. Add the applesauce, maple syrup, Greek yogurt, and vanilla extract to the mashed bananas. Stir until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, protein powder, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Fold in the chopped nuts, if using.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a lower sugar option, reduce the maple syrup to 2 tablespoons.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave.
  • You can substitute almond flour for whole wheat flour for a gluten-free option, but you may need to adjust the liquid slightly.
  • Add a tablespoon of chia seeds or flax seeds to the batter for extra fiber.

Nutrition

Find it online: https://delicerecipe.com/banana-protein-muffins/