High Protein Banana Blueberry Oatmeal Muffins
These High Protein Banana Blueberry Oatmeal Muffins are a healthy and filling grab-and-go breakfast or post-workout snack, made with oats, ripe bananas, Greek yogurt, and protein powder.
Ingredients
Dry Ingredients
- 1 cup rolled oats Use certified gluten-free oats if needed.
- 1/2 teaspoon baking powder
- a pinch salt
Wet Ingredients
- 2 ripe bananas mashed bananas The riper, the sweeter.
- 1 cup Greek yogurt Plain; swap for unsweetened non-dairy yogurt for dairy-free.
- 1/2 teaspoon vanilla extract
- 1 scoop protein powder Whey, casein, or plant-based.
Add-ins
- 1/2 cup blueberries Fresh or frozen; optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with oil.
- In a large mixing bowl, mash the bananas until mostly smooth. Stir in the Greek yogurt and vanilla.
- Add the protein powder, rolled oats, baking powder, and a pinch of salt. Mix until everything is evenly combined — the batter will be thick.
- Gently fold in the blueberries so they don’t burst. If using frozen berries, fold them in straight from the freezer.
- Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
Baking
- Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be enjoyed as is or paired with nut butter, Greek yogurt, or a smoothie. They can be stored at room temperature for up to 2 days, in the fridge for 4 days, or frozen for 3 months.