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Banana Protein Powder Muffins - A Simple, High-Protein Snack You’ll Love

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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 (the spottier, the better)
  • 2 large eggs (room temperature if possible)
  • 1/3 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup milk (dairy or unsweetened almond/oat milk)
  • 2–3 tablespoons maple syrup or honey (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 cup vanilla or unflavored whey protein powder (or a plant-based blend; see notes below)
  • 3/4 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup quick oats (or old-fashioned oats, lightly pulsed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 2 tablespoons melted coconut oil or neutral oil (optional but recommended for tenderness)
  • Optional mix-ins: 1/3 cup mini chocolate chips, chopped walnuts, or blueberries

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
  3. Whisk in wet ingredients. Add eggs, Greek yogurt, milk, maple syrup, vanilla, and melted oil. Whisk until combined and creamy.
  4. Combine dry ingredients. In a separate bowl, stir together protein powder, flour, oats, baking powder, baking soda, cinnamon, and salt.
  5. Bring it together. Add dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Do not overmix—a few streaks are fine. If using mix-ins, fold them in now.
  6. Assess the batter. It should be thick but scoopable. If it’s dry or crumbly, stir in 1–2 tablespoons more milk. If it’s runny, add 1–2 tablespoons oats or flour.
  7. Fill the cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake. Place in the center of the oven and bake for 15–18 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  9. Cool. Let the muffins cool in the pan for 5 minutes, then move to a rack. Allow to cool fully for best texture and easy peeling from liners.
  10. Enjoy. Serve warm or at room temperature. They’re great plain, with a smear of peanut butter, or a drizzle of honey.