Whip up these Greek yogurt banana muffins for a macro friendly breakfast or post workout snack that only dirties one bowl. These freezer protein muffins are perfect for busy weeks.
Author:Carla Davis
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1/4 cup melted coconut oil or butter
1 cup oat flour (or blend rolled oats until fine)
1 cup vanilla protein powder (whey or plant-based)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup rolled oats (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
Add the eggs, Greek yogurt, maple syrup, vanilla extract, and melted coconut oil to the mashed bananas. Whisk until the wet ingredients are fully combined.
In a separate small bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly among the 12 muffin cups. Sprinkle a few extra rolled oats on top of each muffin, if using.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results and maximum moisture, use very ripe, spotty bananas.
These muffins freeze well. Cool completely, then store in an airtight, freezer-safe bag for up to 3 months. Thaw overnight on the counter or microwave briefly.
If you prefer a lower sugar option, reduce the maple syrup to 1/4 cup and add 1/4 cup unsweetened applesauce.