Description

These Banana Protein Muffins are a delicious and nutritious treat, perfect for a healthy breakfast or snack. Packed with ripe bananas, protein powder, and wholesome ingredients like whole wheat flour and nuts, these muffins provide a balanced combination of flavors and nutrients. Naturally sweetened with honey or maple syrup and flavored with cinnamon and vanilla, they are moist, flavorful, and easy to prepare.

Ingredients

Scale

Wet Ingredients

3 ripe bananas
2 large eggs
1/4 cup plain Greek yogurt
1/3 cup honey or maple syrup
2 teaspoons vanilla extract
1/4 cup almond milk (or milk of choice)

Dry Ingredients

1/2 cup protein powder (vanilla or your preferred flavor)
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Optional Add-ins

1/4 cup chopped walnuts or pecans (optional)
1/4 cup dark chocolate chips or cacao nibs (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it using a cooking spray to prevent sticking.
Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth, ensuring a creamy base for the muffins.
Combine Wet Ingredients: Add the eggs, Greek yogurt, honey or maple syrup, and vanilla extract to the mashed bananas. Mix thoroughly until all the wet ingredients are well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the protein powder, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the dry components.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the banana mixture, alternating with almond milk. Stir gently until just combined, being careful not to over-mix to avoid dense muffins.
Add Optional Mix-ins: Gently fold in the chopped walnuts or pecans and chocolate chips or cacao nibs if using, to evenly distribute throughout the batter.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Use ripe bananas for the best natural sweetness and moisture.
Substitute almond milk with any milk of choice, including dairy or other plant-based milks.
Protein powder flavor can be adjusted according to preference; vanilla works best for a balanced taste.
Do not over-mix the batter to ensure light and fluffy muffins.
Optional nuts and chocolate chips add texture and flavor but can be omitted for a simpler muffin.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins can also be frozen for up to 3 months; thaw before eating.