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Banana Protein Muffins

Deliciously moist and protein-packed muffins made with ripe bananas and wholesome ingredients, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe bananas mashed
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/2 cup Greek yogurt
  • 1 cup whole wheat flour
  • 1/2 cup protein powder vanilla or unflavored
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips optional

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper or muffin liners

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with parchment paper or muffin liners.
  3. In a mixing bowl, mash the ripe bananas well. Add the eggs, honey, and Greek yogurt, stirring until smooth.
  4. In another bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in the dark chocolate chips if using.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.