Easy Protein Banana Muffins

Name: Easy Protein Banana Muffins
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 1
Cuisine: Healthy
Ingredients: 2 ripe bananas, mashed; ½ cup high-protein banana Greek yogurt; 2 eggs; ¼ cup maple syrup; 1 teaspoon vanilla extract; 1 cup oat flour (or substitute with all-purpose or whole wheat flour); ½ cup almond flour; 1 scoop protein powder (vanilla protein powder or unflavoured); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; ¼ cup chocolate chips (optional)

Banana protein muffins are delicious and easy to prepare, making them a nice snack or breakfast option. With simple ingredients, you can make this recipe in no time and enjoy a satisfying snack. Whether for meal prep or a quick bite, you’ll love these muffins!

Tips Before Making Your Banana Protein Muffins

Preventing Your Muffins from Being Too Dry or Dense

Achieving the right texture starts with high protein Greek yogurt to keep moisture balanced, with ripe bananas for sweetness. Measuring flour correctly prevents dense muffins, especially if using oat flour, which absorbs liquid differently. A proper ratio of wet and dry ingredients, along with baking powder and a flax egg as an alternative binder, ensures a fluffy result.

How to Customize Your Banana Protein Muffins with Add-Ins

These muffins are super easy to make and can be personalized. Feel free to add chocolate chips for sweetness or chopped almond for crunch. A drizzle of maple syrup enhances the flavour, and spices like cinnamon or nutmeg create a warm touch. Mixing in almond butter adds richness, while a scoop of whey protein powder can boost the protein content and ensure the muffins stay satisfying and nutritious.

How to Mash Bananas for the Best Muffin Consistency

Mashing ripe bananas properly gives the protein banana muffin recipe a smooth, even texture. Use a fork or masher to break them down before mixing with the flour, but avoid over-mixing the batter to maintain a light consistency and improve the muffins taste.

Once baked, let the banana muffins cool before serving to enhance their flavour and texture. Check doneness by inserting a toothpick—if the toothpick comes out clean, they’re ready!

Accueil Recettes Breakfast Easy Protein Banana Muffins

15 minutes

20 minutes

Banana Protein Muffins Recipe

Ingredients

2 ripe bananas, mashed
½ cup high-protein banana Greek yogurt
2 eggs
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour (or substitute with all-purpose or whole wheat flour)
½ cup almond flour
1 scoop protein powder (vanilla protein powder or unflavoured)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup chocolate chips (optional)

Directions

1Preheat the oven – Set your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it. 2Mash the bananas – In a mixing bowl, mash the ripe bananas until smooth. 3Combine wet ingredients – Stir in the Greek yogurt, eggs, maple syrup, and vanilla extract until fully mixed. 4Mix the dry ingredients – In a separate bowl, whisk together the oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt. 5Combine wet and dry ingredients – Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix. 6Add mix-ins – If using, gently fold in the chocolate chips or any other desired add-ins, such as vanilla protein powder. 7Fill the muffin tin – Divide the batter evenly among the muffin cups, filling each about ¾ full. 8Bake – Place the tray in the oven and bake for 18–22 minutes, or until a toothpick comes out clean from the centre. 9Cool and enjoy – Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Questions Related to the Banana Protein Muffins Recipe

How to Store Banana Protein Muffins for Freshness?

To keep your muffins fresh, store your banana muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator, where they will stay fresh for up to a week. If you freeze the muffins, ensure they are completely cooled before transferring them to a freezer-safe bag or container. Properly stored, they can last up to three months in the freezer.

What’s the Best Way to Reheat Banana Protein Muffins?

When you’re ready to enjoy your muffins again, you can defrost the muffins overnight in the refrigerator or place the muffins at room temperature for a couple of hours. To quickly reheat, warm them in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for about 5 minutes. This helps bring back their soft and moist texture without drying them out, ensuring the muffins are fluffy still.

Can I Make Mini Muffins Instead of Regular-Sized Ones?

Yes! You can easily adjust this banana muffin recipe to make mini muffins. Simply divide the batter into a greased mini muffin tin and reduce the baking time to 10–12 minutes. Using all-purpose flour ensures a soft texture, while a toothpick test confirms doneness. Protein muffins are the perfect grab-and-go snack, and how easy they are to make, makes them a great choice for any time of the day.

If you love baking protein foods, make these muffins part of your meal prep routine! They pair well with a protein cookie recipe or a protein ball recipe for a variety of satisfying snack options. Enjoy experimenting with flavours and ingredients to find your perfect combination!