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Banana Protein Muffins

Close-up of a golden-brown banana protein muffin with a slightly cracked top, served on a grey plate.
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These one-bowl banana protein muffins are perfect for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped nuts or sugar-free chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, mash the ripe bananas.
  3. Add the applesauce, Greek yogurt, milk, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, protein powder, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  6. If using, fold in nuts or chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored for up to 3 months.
  • To reheat, microwave a muffin for 30-60 seconds or toast it in a toaster oven.
  • Adjust the amount of milk if your batter seems too thick or too thin, depending on your protein powder.

Nutrition

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