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high protein banana muffins

High Protein Banana Muffins

A healthier twist on classic banana muffins—these high-protein treats are moist, naturally sweetened, and ideal for breakfast or snack time. Made with Greek yogurt, protein powder, and almond flour, they deliver nutrition without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 7 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas mashed
  • 2 large eggs
  • 1/3 cup plain or vanilla Greek yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk optional
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 1 scoop 25–30g vanilla protein powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon optional
  • 2 tablespoons chopped walnuts or pecans optional
  • 2 tablespoons dark chocolate chips or cacao nibs optional

Equipment

  • Muffin tin
  • 7 silicone or paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Fork or potato masher
  • Rubber spatula or wooden spoon
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with 7 silicone or paper liners, or grease the cups.
  2. Mash the ripe bananas in a large mixing bowl until smooth, with some small lumps remaining.
  3. Add the eggs, Greek yogurt, maple syrup, vanilla extract, and almond milk (if using). Whisk until combined.
  4. In a separate bowl, mix together oat flour, almond flour, protein powder, baking soda, baking powder, salt, and cinnamon.
  5. Fold the dry ingredients into the wet mixture until just combined. Add extra almond milk if the batter is too thick.
  6. Gently fold in any optional add-ins like nuts or chocolate chips.
  7. Divide the batter evenly between 7 muffin cups, filling nearly to the top. Optionally, sprinkle extra toppings on each.
  8. Bake for 18–20 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use silicone liners for easier release and reduced waste.
Overripe bananas work best for sweetness and moisture.
Muffins can be customized with spices or seasonal protein powders.