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One-Bowl Banana Protein Muffins

Four golden-brown banana protein muffins stacked on a light grey plate, ready to eat.
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Simple, single-serve muffins made with banana and Greek yogurt for a high-protein, low-sugar breakfast or snack.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1/2 cup Greek yogurt (plain, non-fat)
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 scoop (about 30g) vanilla protein powder (whey or casein)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts (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, mash the bananas thoroughly.
  3. Add the Greek yogurt, maple syrup, egg, and vanilla extract to the mashed bananas. Mix until just combined.
  4. In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Fold in the chopped walnuts, if using.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easy freezing, cool the muffins completely, then place them in a freezer-safe bag or container. They keep well for up to three months.
  • To reheat, microwave a frozen muffin for 30 to 45 seconds.
  • You can substitute almond flour for half of the whole wheat flour for a slightly different texture.

Nutrition

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