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Banana Protein Muffins Recipe

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★★★★★

4.9 from 50 reviews

These Banana Protein Muffins are a wholesome, delicious treat packed with natural sweetness from ripe bananas, protein from almond flour and vanilla protein powder, and a hint of indulgence from dark chocolate chips. Perfect for a nutritious breakfast or a post-workout snack, these muffins are moist, flavorful, and easy to make.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup honey
  • ½ cup plain Greek yogurt

Dry Ingredients

  • 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

Add-ins

  • ¼ cup dark chocolate chips

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal of the muffins.
  2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs, vanilla extract, honey, and plain Greek yogurt. Whisk together until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In another bowl, combine the rolled oats, almond flour, vanilla protein powder, baking soda, baking powder, cinnamon, and salt. Stir well to evenly distribute all the dry components.
  4. Combine & Fold: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing. Carefully fold in the dark chocolate chips to distribute them throughout the batter.
  5. Bake & Cool: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Substitute honey with maple syrup for a vegan-friendly option, and use a flax egg instead of regular eggs.
  • The vanilla protein powder adds extra protein; use your favorite brand or flavor.
  • Almond flour provides moisture and a nutty flavor; ensure it’s finely ground for best texture.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana protein muffins, healthy muffins, protein breakfast, almond flour muffins, Greek yogurt muffins

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