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Healthy Banana Protein Muffins - Easy, Nutritious, and Perfect for Busy Mornings

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

Ingredients
  

  • 3 medium ripe bananas (the spottier, the better)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or full-fat works best for moisture)
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fine almond flour (packed gently, not scooped hard)
  • 1/2 cup oat flour (store-bought or homemade from blended oats)
  • 1/2 cup vanilla or unflavored whey protein powder (or a whey-casein blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 2–3 tablespoons milk (dairy or unsweetened almond milk), as needed for batter consistency
  • Optional mix-ins: 1/3 cup mini chocolate chips, chopped walnuts or pecans, or blueberries

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Add the wet ingredients: Whisk in the eggs, Greek yogurt, maple syrup or honey, and vanilla until well combined.
  4. Combine the dry ingredients: In a separate bowl, whisk together almond flour, oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
  5. Bring it together: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. If the batter looks overly thick or pasty, stir in 2–3 tablespoons of milk to loosen it. It should be thick but spoonable.
  6. Fold in extras: Gently fold in chocolate chips, nuts, or berries if using. Don’t overmix.
  7. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake: Bake for 16–20 minutes, or until the tops are set and lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents sogginess.