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Banana Protein Muffins

Close-up of two golden-brown banana protein muffins in paper liners, with one in focus.
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These one-bowl banana protein muffins are perfect for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

Scale
  • 1 ripe banana, mashed
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 1/4 cup Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup whole wheat flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin.
  2. In a large bowl, mash the ripe banana.
  3. Add the protein powder, Greek yogurt, almond milk, egg, maple syrup, and vanilla extract to the bowl. Mix until well combined.
  4. Stir in the baking powder, cinnamon, and salt.
  5. Add the whole wheat flour and mix until just combined. Do not overmix.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use a gluten-free flour blend.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave.
  • Add a tablespoon of chopped nuts or chocolate chips for extra texture and flavor.

Nutrition

Find it online: https://delishsymphony.com/banana-protein-muffins-one-bowl-wonder/