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Protein Banana Muffins

Protein Banana Muffins bake up golden and soft-crumbed using ripe mashed bananas, vanilla protein powder, and Greek yogurt. The muffins are tender without being heavy, with a classic sweet-buttery banana flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

3 ripe bananas, mashed
  • 3 bananas Very ripe, spotty bananas give the sweetest flavor and softest crumb.
2 large eggs
  • 2 eggs
1/3 cup Greek yogurt
  • 0.33 cup Greek yogurt
1/4 cup honey
  • 0.25 cup honey
1 tsp vanilla extract
  • 1 tsp vanilla extract
1 1/2 cups oat flour
  • 1.5 cup oat flour
1 scoop (about 1/3 cup) vanilla protein powder
  • 0.33 cup vanilla protein powder
1 tsp baking soda
  • 1 tsp baking soda
1/2 tsp cinnamon
  • 0.5 tsp cinnamon
Pinch of salt
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a muffin tin with liners.
Mix wet ingredients
  1. Whisk together the mashed bananas, eggs, Greek yogurt, honey, and vanilla extract until smooth.
Mix dry ingredients
  1. Whisk the oat flour, vanilla protein powder, baking soda, cinnamon, and salt in a separate bowl until evenly combined.
Combine
  1. Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing for a soft crumb.
  2. Divide the batter evenly among the muffin cups.
Bake and cool
  1. Bake at 350°F for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool in the tin for 5 minutes before transferring to a wire rack so the muffins finish setting.

Notes

For best texture, mash bananas thoroughly and stop mixing as soon as no dry streaks remain—overmixing can make the muffins tough. Store in the fridge up to 5 days; freeze for up to 3 months. For a swap, use lactose-free Greek yogurt to keep the same creamy protein-rich result.