High-Protein Banana Muffins

These high-protein banana muffins are soft, fluffy, and naturally sweetened with ripe bananas and coconut sugar. They’re packed with protein to keep you satisfied, yet moist and tender like a classic bakery muffin.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 166

Author Lily Ernst

Ingredients

1 cup ripe bananas mashed
2 large eggs
½ cup Greek yogurt
1¼ cup whole wheat flour
½ cup protein powder
½ cup coconut sugar or brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
8-10 banana slices for topping optional

Instructions

Preheat oven to 350F. Line a muffin pan with 8 tulip paper liners or 10 regular paper liners.
In a medium bowl, toss together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Set aside.
1¼ cup whole wheat flour, ½ cup protein powder, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, Pinch of salt
In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, coconut sugar, and vanilla.
1 cup ripe bananas, 2 large eggs, ½ cup Greek yogurt, ½ cup coconut sugar, 1 tsp vanilla extract
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter into 8-10 muffin liners. Top with banana slices if desired. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
8-10 banana slices for topping

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Nutrition