... Print

One-Bowl Moist Banana Protein Muffins (10g Protein)

Close-up of moist banana protein muffins, one cut open showing texture, topped with oats.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
  3. 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.
  4. In a separate small bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Divide the batter evenly among the 12 muffin cups. Sprinkle a few extra rolled oats on top of each muffin, if using.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.

Nutrition