High Protein Banana Muffins

A delightful and nutritious treat packed with protein, perfect for breakfast or as a post-workout snack.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size 12 muffins

2 pieces ripe bananas Use overripe bananas for the sweetest flavor.
1 cup blended oats Can make your own by grinding rolled oats.
1/2 cup Greek yogurt Can substitute with unsweetened applesauce or cottage cheese.
1 scoop vanilla protein powder Feel free to try different flavors.
2 tablespoons maple syrup or honey Adds natural sweetness.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon Can be substituted with pumpkin pie spice for variation.
1 piece egg (optional) Adds moisture and protein.
1/2 cup milk (or dairy alternative) Almond milk can be used as a substitute.

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Mash your ripe bananas in a mixing bowl until smooth.
Combine the mashed bananas with blended oats, Greek yogurt, vanilla protein powder, maple syrup or honey, baking powder, baking soda, salt, cinnamon, and milk until well mixed. If using, add the egg at this stage.
Pour the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffins slightly before transferring them to a wire rack.

These muffins freeze well for up to 3 months when properly wrapped. Serve them alone, with Greek yogurt, honey, nut butter, or fresh fruit.