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Banana Protein Muffins - Easy, Soft, and Satisfying

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

Ingredients
  

  • 2 large ripe bananas, mashed (the spottier, the better)
  • 2 large eggs
  • 1/3 cup plain Greek yogurt (or dairy-free yogurt)
  • 2 tablespoons olive oil or melted coconut oil
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 3/4 cup white whole-wheat flour (or all-purpose flour)
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional mix-ins: 1/3 cup mini chocolate chips, chopped nuts, or blueberries

Method
 

  1. Preheat and prep. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Whisk the wet ingredients. Add eggs, Greek yogurt, oil, maple syrup, and vanilla. Whisk until the mixture looks creamy and well combined.
  4. Add the dry ingredients. Sprinkle oats, flour, protein powder, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Stir gently with a spatula until just combined. Do not overmix or the muffins can turn dense.
  5. Fold in extras. If using chocolate chips, nuts, or berries, fold them in now. Keep the batter thick but scoopable.
  6. Fill the muffin cups. Divide the batter evenly among the 12 cups. They should be about 3/4 full.
  7. Bake. Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents soggy bottoms.
  9. Enjoy. Serve warm or at room temperature. They pair well with coffee, tea, or a smear of almond butter.