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One Bowl Banana Protein Muffins

Three golden-brown banana protein muffins stacked on a light gray plate, ready to eat.
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Make these simple, high protein banana muffins in one bowl for a quick, macro friendly breakfast or post workout snack. They freeze well for grab-and-go eating.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup plain Greek yogurt (nonfat or 2%)
  • 1/4 cup melted coconut oil or neutral oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or honey
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1/2 cup vanilla or unflavored whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mix the mashed bananas, Greek yogurt, melted oil, egg, vanilla extract, and maple syrup until just combined.
  3. Add the flour, protein powder, baking soda, cinnamon, and salt directly into the wet ingredients.
  4. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the chopped nuts, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer protein muffins: Once completely cool, place muffins in a freezer-safe bag or container. They keep well for up to 3 months. Thaw overnight on the counter or microwave for 30 seconds.
  • To boost the protein content further, use Greek yogurt that contains 15 g protein per serving.
  • This recipe uses whey protein powder, which works well for high protein breakfast muffin results.

Nutrition

Find it online: https://mayaplate.com/banana-protein-muffins-one-bowl-recipe/