Name: Banana Protein Muffins Recipe
Prep time: 10 min
Cook time: PT-491722H52M7S
Total time: PT-491722H52M7S
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 large eggs; 1 tsp vanilla extract; ¼ cup honey; ½ cup plain Greek yogurt; 1 cup rolled oats; ½ cup almond flour; ¼ cup vanilla protein powder; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; ¼ tsp salt; ¼ cup dark chocolate chips

Jump to Recipe

Introduction

These Banana Protein Muffins are a delicious and healthy way to start your day or fuel up after a workout. Packed with wholesome ingredients and a touch of chocolate, they’re moist, flavorful, and easy to make.

The image shows a close-up view of several chocolate chip muffins arranged closely together. Each muffin has a light brown, slightly rough textured top generously covered with medium-sized dark brown chocolate chips that add a glossy contrast. The muffins are wrapped in white baking paper liners, which show some darker spots where the muffin batter has soaked through near the bottom. The muffins rest on a wooden board placed on a white marbled surface, and the background is softly blurred with faint shapes of white containers, creating a cozy and warm feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
¼ cup honey
½ cup plain Greek yogurt
1 cup rolled oats
½ cup almond flour
¼ cup vanilla protein powder
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
¼ cup dark chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, mash the ripe bananas thoroughly. Whisk in the eggs, vanilla extract, honey, and Greek yogurt until well combined.
Step 3: In a separate bowl, mix together the rolled oats, almond flour, vanilla protein powder, baking soda, baking powder, cinnamon, and salt.
Step 4: Gradually stir the dry ingredients into the wet mixture, folding just until combined. Avoid overmixing to keep the muffins tender.
Step 5: Gently fold in the dark chocolate chips for a touch of sweetness.
Step 6: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For nut-free muffins, substitute almond flour with oat flour or whole wheat flour.
Add chopped nuts or dried fruit instead of chocolate chips for variety and added texture.
If you prefer a sweeter muffin, increase honey by 1-2 tablespoons, adjusting to taste.
Using overripe bananas will give you the best natural sweetness and moisture.
Make sure not to overmix the batter to keep the muffins light and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat in the microwave for 15-20 seconds before enjoying.

How to Serve

A close-up of a single chocolate chip muffin partially peeled from its white paper liner, showing a moist and crumbly texture with melted chocolate chips visible throughout, the top layer featuring large shiny chocolate chips that are slightly melted and glossy, sitting on a white marbled surface; in the background, there are more muffins on a white cake stand, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute vanilla protein powder with any flavor you prefer, such as chocolate or unflavored. Just be mindful of how the flavor might change the taste of the muffins.

Are these muffins suitable for a gluten-free diet?

They can be gluten-free if you use certified gluten-free oats and protein powder. Be sure to check all ingredient labels to avoid any gluten contamination.