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Banana Oat Protein Muffins – Easy, Wholesome, and Great for Mornings

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Ripe bananas (3 medium, very spotty for best sweetness)
  • Old-fashioned rolled oats (not quick oats)
  • Whey or plant-based vanilla protein powder (unsweetened or lightly sweetened)
  • All-purpose flour (or white whole wheat flour)
  • Greek yogurt (plain; dairy-free yogurt works too)
  • Eggs
  • Maple syrup or honey (adjust to taste)
  • Oil or melted butter (light olive oil, avocado oil, or coconut oil)
  • Baking powder and baking soda
  • Ground cinnamon and salt
  • Vanilla extract
  • Optional add-ins: dark chocolate chips, chopped nuts, hemp hearts, chia seeds, or blueberries

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease each cup.
  2. Mash the bananas: In a large bowl, mash 3 ripe bananas until mostly smooth. A few small lumps are fine and add texture.
  3. Whisk in wet ingredients: Add 2 eggs, 1/2 cup plain Greek yogurt, 1/4 cup oil, 1–3 tablespoons maple syrup or honey (to taste), and 1 teaspoon vanilla. Whisk until well combined.
  4. Stir in dry ingredients: Add 1 cup rolled oats, 1 cup flour, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Gently fold until just combined. Do not overmix—a few streaks of flour are okay.
  5. Adjust texture if needed: The batter should be thick but scoopable. If it’s too thick (protein powders vary), add 1–3 tablespoons milk or water. If it’s too loose, sprinkle in another tablespoon of oats.
  6. Add extras: Fold in up to 1/2 cup of add-ins like chocolate chips, chopped walnuts, or blueberries. Keep total mix-ins moderate so the muffins rise well.
  7. Portion: Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. For taller domes, let the filled tin sit for 5–10 minutes so the oats hydrate slightly.
  8. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. If using lots of fruit, add 1–2 extra minutes.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. This helps set the structure and prevents sogginess.
  10. Serve: Enjoy warm or at room temperature. For extra flair, drizzle with a little peanut butter or a spoon of yogurt.