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Banana Protein Muffins

Close-up of three golden-brown banana protein muffins on a white plate.
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Make these easy, one-bowl banana protein muffins for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped nuts or sugar-free chocolate chips

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 bananas.
  3. Add the applesauce, Greek yogurt, milk, egg, and vanilla extract to the mashed bananas. Mix until well combined.
  4. In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  6. If using, fold in chopped nuts or sugar-free chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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. Store them in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
  • You can substitute almond milk or another milk of your choice for the milk.
  • Use a protein powder that you enjoy the taste of, as it will affect the final flavor of the muffins.

Nutrition

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