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Banana Oatmeal Protein Muffins - Soft, Filling, and Easy to Make

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Bananas: 2 large, very ripe (the spottier, the sweeter)
  • Eggs: 2 large
  • Greek yogurt: 1/2 cup (plain; 2% or whole for extra moisture)
  • Milk: 1/2 cup (dairy or unsweetened almond/oat milk)
  • Vanilla extract: 1 teaspoon
  • Honey or maple syrup: 2–3 tablespoons (adjust to taste)
  • Rolled oats: 1 3/4 cups (old-fashioned, not instant)
  • Oat flour or whole wheat flour: 3/4 cup (store-bought or homemade oat flour)
  • Protein powder: 1/2 to 3/4 cup (whey or plant-based, vanilla or unflavored)
  • Baking powder: 2 teaspoons
  • Baking soda: 1/2 teaspoon
  • Cinnamon: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Optional mix-ins: 1/2 cup dark chocolate chips, chopped nuts, or blueberries
  • Optional add-ins: 1–2 tablespoons ground flaxseed or chia seeds
  • Oil or melted butter: 2 tablespoons (or use 2 extra tablespoons yogurt)

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth. Small lumps are fine; they add moisture and texture.
  3. Whisk in wet ingredients: Add eggs, Greek yogurt, milk, vanilla, honey or maple syrup, and oil or melted butter. Whisk until well combined.
  4. Combine dry ingredients: In a separate bowl, stir together rolled oats, oat or whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Break up any protein powder clumps with a fork.
  5. Bring it together: Add the dry mixture to the wet and stir gently until just combined. The batter will be thick. If it seems too dry, splash in 1–2 tablespoons milk.
  6. Fold in extras: Stir in chocolate chips, nuts, or berries if using. Don’t overmix—just a few folds to distribute.
  7. Portion the batter: Divide evenly among muffin cups, filling each about 3/4 full. For taller domes, let the filled tin sit for 5 minutes before baking.
  8. Bake: Bake 17–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling helps them firm up and improves texture.
  10. Serve: Enjoy warm or at room temperature. For a treat, add a smear of peanut butter or a drizzle of honey.