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Banana Protein Muffins

Close-up of two banana protein muffins, one whole and one broken in half to show the moist interior.
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Make these one-bowl banana protein muffins for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

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  • 1 ripe banana, mashed
  • 1 scoop (30g) vanilla protein powder
  • 1/4 cup (60g) Greek yogurt
  • 1 large egg
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 tablespoons (30g) maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup (60g) whole wheat flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners.
  2. In a large bowl, mash the ripe banana.
  3. Add the protein powder, Greek yogurt, egg, almond milk, maple syrup, and vanilla extract to the bowl. Mix until well combined.
  4. Stir in the baking powder, cinnamon, and salt.
  5. Add the whole wheat flour and mix until just combined. Do not overmix.
  6. Divide the batter evenly among the 6 prepared muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, let them cool completely and then store them in an airtight container or freezer bag in the freezer for up to 3 months. Reheat in the microwave for 30-60 seconds.
  • You can substitute the Greek yogurt with cottage cheese or silken tofu for a similar texture.
  • Add a tablespoon of chia seeds or flax seeds for extra fiber.
  • If you don’t have protein powder, you can use 1/2 cup of all-purpose flour and add an extra egg. This will change the protein content.

Nutrition

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