High Protein Banana Muffins (Printable Version)

Moist banana muffins with protein, naturally sweetened and ideal for breakfast or snacks.

# What You Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed (approximately 1 cup)
02 - 2 large eggs
03 - 1/4 cup plain Greek yogurt
04 - 1/4 cup unsweetened applesauce
05 - 1/4 cup honey or maple syrup
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups oat flour or finely ground rolled oats
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

→ Optional Add-Ins

13 - 1/3 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips

# Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, Greek yogurt, applesauce, honey or maple syrup, and vanilla extract. Whisk until well combined and no lumps remain.
03 - In a separate bowl, combine oat flour, whey protein powder, baking soda, baking powder, cinnamon, and salt. Stir until evenly distributed.
04 - Gradually stir dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold in walnuts, pecans, or chocolate chips if desired.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • High in protein with 7g per muffin, perfect for post-workout recovery or keeping you full longer
  • Naturally sweetened with ripe bananas and just a touch of honey or maple syrup
  • Made with wholesome ingredients like oat flour and Greek yogurt for sustained energy
  • Incredibly versatile—customize with your favorite nuts, chocolate chips, or other add-ins
  • Meal prep friendly—they store well for days and freeze beautifully for longer storage
  • Easy to make with simple mixing and no special equipment needed
02 -
  • Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months
  • To freeze, wrap individual muffins in plastic wrap and place in a freezer bag—thaw overnight or microwave for 30-45 seconds
  • Use very ripe bananas with brown spots for the best natural sweetness and moisture
  • Don't overmix the batter—stir just until combined to keep muffins tender
  • Line your muffin tin with paper liners for easy cleanup and perfect release every time
  • Let muffins cool for 5 minutes in the pan before transferring to prevent them from falling apart
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