Protein Banana Muffins

Make quick work of breakfast or snack time with this satisfying (and so yummy) Protein Banana Muffins recipe. It's a delicious mix of nutrients and perfect to make ahead and share with the kids.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 191kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup whole-milk plain Greek yogurt
1 cup mashed banana (very ripe; about 2 large)
½ cup creamy peanut butter (or melted unsalted butter)
⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
3 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup protein powder (optional)
mini chocolate chips (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
In a large bowl, stir together the yogurt, banana, peanut butter, maple syrup, eggs, and vanilla.
Add the flour, baking powder, baking soda, cinnamon, and salt.
Gently stir the yogurt mixture into the flour mixture.
Divide the batter among the prepared muffin pan, using about 1/4 cup in each muffin.
Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for a minute or two, then remove from pan and cool completely on a wire rack before serving.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
Feel free to add chocolate chips to the batter or stir in some blueberries.
Peanut-free: Use melted butter for the peanut butter.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
You can use a regular 9x5-inch loaf pan or a mini loaf pan. They work the same; the only difference is the baking time.
Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you'd like.

Nutrition