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–+ servings

Banana Protein Muffins

Baking paper on marble bench top with 5 muffins, one cut in half laying down showing fluffy inside and melted chocolate chips, two bananas and a measuring cup of protein powder.
Soft, wholesome, and naturally sweet — these high-protein banana muffins make meal prep easy and energizing.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 12 muffins

Ingredients

  • 2 large bananas (mashed)
  • 2 whole eggs
  • 4 egg whites (½ cup)
  • ½ cup Greek yogurt
  • ½ cup protein powder (I used pea protein, but whey also works)
  • 1 ½ cup oat flour
  • ¼ cup maple syrup
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon

Optional

  • ¼ dark chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  • Mash & mix the wet base:
    In a large bowl, mash your bananas. Whisk in the yogurt, eggs, egg whites, maple syrup, and cinnamon until everything’s well combined and creamy.
  • Add the dry ingredients:
    Sprinkle in the protein powder, oat flour, and baking powder.
    Gently fold with a spatula or wooden spoon until just combined.
    Don’t overmix — the batter should be thick but spoonable.
  • Optional add-ins:
    Stir through dark chocolate chips (or keep them for topping before baking).
  • Scoop & bake:
    Divide the batter evenly between your muffin cups — they’ll be quite full.
    Bake for 18–22 minutes, or until the tops are puffed, golden, and a toothpick inserted into the center comes out clean.
  • Cool & enjoy:
    Let muffins rest in the tray for 5 minutes, then transfer to a rack to cool completely.
    Store in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.

Notes

  • Both whey and pea protein powder work in this recipe. You can also swap the protein powder for skim milk powder.
  • No oat flour? Blend rolled oats into a fine meal or use wholewheat plain flour.
  • Bananas vary in ripeness; adjust maple syrup to taste.
  • Dark chocolate chips, chopped walnuts, or blueberries all work beautifully.
  • Freeze individually; thaw overnight or microwave 20 seconds for a warm-from-the-oven feel.
  • Pair with Greek yogurt or nut butter to make it a balanced grab-and-go meal.

Nutrition

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 20g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 111mg | Potassium: 200mg | Fiber: 2g | Sugar: 7g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
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