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Banana Protein Muffins

Close-up of a golden-brown banana protein muffin with a slightly textured top, set against a blurred background of other muffins.
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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
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/4 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, mash the ripe banana.
  3. Add the applesauce, Greek yogurt, milk, egg, and vanilla extract to the bowl with the banana. Whisk until well combined.
  4. In a separate small bowl, whisk together the whole wheat flour, protein powder, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  6. Divide the batter evenly among the 6 muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 freezer-friendly muffins, let them cool completely and then store them in an airtight container or freezer bag in the freezer for up to 3 months. Reheat in the microwave or toaster oven.
  • You can add a tablespoon of chia seeds or flax seeds for extra fiber.
  • Adjust sweetness by adding a teaspoon of honey or maple syrup if desired, but this will increase the sugar content.

Nutrition

Find it online: https://kitchenslang.com/banana-protein-muffins/