Make these simple, high protein banana muffins using just one bowl. They are perfect for a quick breakfast or a post workout snack and freeze well.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup melted coconut oil or vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1 cup all-purpose flour
1/2 cup vanilla whey protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk (any kind)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the Greek yogurt, oil, egg, vanilla extract, and brown sugar to the mashed bananas. Whisk these wet ingredients together until combined. This is your one bowl base.
In the same bowl, add the flour, protein powder, baking soda, baking powder, and salt. Stir gently with a spatula until just combined. Do not overmix.
Pour in the milk and mix until the batter comes together. A few lumps are fine.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For freezer protein muffins, let them cool completely, then place them in a freezer-safe bag or container. They keep well for up to three months. Thaw overnight on the counter or microwave briefly.
If you want a slightly sweeter muffin, add 1/4 cup of chocolate chips to the batter.
These macro friendly muffins work well with any flavor of whey protein powder you prefer.