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Banana Protein Muffins Recipe

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4.1 from 1 review

Delicious and nutritious Banana Protein Muffins made with ripe bananas, protein powder, and a hint of cinnamon. These muffins are perfect for a healthy breakfast or a post-workout snack, providing a good balance of protein and natural sweetness.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 3 medium bananas, mashed (about 1 1/4 cup)
  • 2 eggs
  • 1/3 cup butter, melted and cooled (or avocado oil)
  • 1/2 cup Greek yogurt
  • 1/3 cup coconut sugar (can substitute brown sugar)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all purpose flour (can substitute oat flour or 1-to-1 gluten free flour)
  • 1/2 cup protein powder (vanilla or unflavoured)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Add-ins

  • 1/2 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C) and line a muffin pan with paper liners or lightly grease it to prevent sticking.
  2. Mash Bananas: In a large bowl, mash the bananas until smooth to create the base of the batter.
  3. Combine Wet Ingredients: Whisk in the eggs, melted butter or avocado oil, Greek yogurt, coconut sugar, and vanilla extract until fully incorporated and smooth.
  4. Add Dry Ingredients: Add the all purpose flour, protein powder, baking soda, salt, and cinnamon to the wet mixture. Gently fold in until just combined, being careful not to overmix to maintain a tender crumb.
  5. Fold In Chocolate Chips: Gently fold in the chocolate chips evenly into the batter to disperse throughout the muffins.
  6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

  • You can substitute coconut sugar with brown sugar as an alternative sweetener.
  • For gluten-free muffins, use a 1-to-1 gluten-free flour blend.
  • Avocado oil can be used instead of melted butter for a dairy-free option.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • These muffins freeze well; store in an airtight container or freezer bag and thaw before eating.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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