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Banana Protein Muffins

Close-up of golden-brown banana protein muffins in paper liners on a plate.
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These one-bowl banana protein muffins are perfect for a quick breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

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  • 1 ripe banana, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • Optional: 1 tablespoon sweetener (maple syrup or honey)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, mash the ripe banana.
  3. Add the applesauce, Greek yogurt, milk, egg, and vanilla extract to the bowl with the banana. Mix until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, protein powder, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  6. If using, stir in the optional sweetener.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, let them cool completely. Store them in an airtight container or freezer bag in the freezer for up to 3 months. Reheat in the microwave or toaster oven.
  • You can add a tablespoon of chia seeds or flax seeds for extra fiber.
  • Adjust the amount of protein powder based on your desired protein content per muffin.

Nutrition

Find it online: https://devourdish.com/banana-protein-muffins/