High Protein Banana Bread Protein Muffins - Easy, Tender, and Satisfying

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

3 medium very ripe bananas (spotty is best)
2 large eggs
3/4 cup plain Greek yogurt (2% or nonfat)
1/4 cup maple syrup or honey
2 teaspoons vanilla extract
1 1/4 cups white whole wheat flour (or regular whole wheat pastry flour)
1/2 cup rolled oats
2 scoops vanilla whey protein powder (about 50–60 g total; see notes below)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons melted coconut oil or avocado oil
Optional mix-ins: 1/3 cup chopped walnuts or pecans, 1/3 cup mini chocolate chips, or 1/2 cup blueberries

Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
Whisk in wet ingredients: Add eggs, Greek yogurt, maple syrup, vanilla, and melted oil. Whisk until creamy and well combined.
Mix dry ingredients: In a separate bowl, stir together flour, oats, protein powder, baking powder, baking soda, cinnamon, and salt.
Combine gently: Add the dry mix to the wet bowl. Stir with a spatula until just combined. Do not overmix; a few streaks are okay.
Fold in extras: If using nuts, chocolate chips, or berries, fold them in now.
Portion the batter: Divide evenly among the muffin cups. They should be about 3/4 full.
Bake: Bake 16–20 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
Cool: Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool completely. This helps set the structure.
Serve or store: Enjoy warm or at room temperature. Add a smear of peanut butter for extra protein and healthy fats.