Description
Make these simple, high protein banana muffins using just one bowl. They are perfect for a quick breakfast or a post workout snack and freeze well for later.
Ingredients
Scale
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt (nonfat or 2%)
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour or all-purpose flour
- 1 scoop vanilla or unflavored whey protein powder (about 30g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the Greek yogurt, melted oil, maple syrup, egg, and vanilla extract to the mashed bananas. Whisk until just combined. This is your one bowl base.
- In a separate small bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Fold in any optional nuts or chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For easy freezer protein muffins, let them cool completely, then place them in a freezer-safe bag or container. They keep well for up to 3 months. Thaw overnight on the counter or microwave briefly.
- If you want a stronger banana flavor, use slightly overripe bananas.
- To boost the protein content further, use Greek yogurt banana muffins as a base and add 1 tablespoon of chia seeds to the batter.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 10
- Cholesterol: 30