Easy High-Protein Banana Bread Muffins

There’s nothing quite like the comforting aroma of banana bread wafting through your kitchen. The warm, sweet scent of ripe bananas mixed with cinnamon fills the air, instantly making your home feel cozier. But what if you could have all that goodness in a quick, grab-and-go muffin?

These Easy-High-Protein Banana Bread Muffins are the perfect solution. They’re moist, naturally sweetened, and packed with wholesome ingredients. With the added protein boost, they make a satisfying breakfast, a nutritious snack, or even a guilt-free dessert. Plus, they’re easy to make and store, making them great for meal prep.

Whether you enjoy them fresh out of the oven or pack them for a busy day, these muffins will quickly become a family favorite. The combination of healthy ingredients and delicious flavor makes them a win-win. Get ready to bake a batch and enjoy the perfect balance of taste and nutrition!

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

Ingredients:

Wet Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/3 cup honey or maple syrup
• 1/3 cup Greek yogurt (or unsweetened applesauce)
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil (or butter)

Dry Ingredients:

• 1 1/2 cups whole wheat flour (or oat flour for gluten-free)
• 1 scoop (about 30g) vanilla or unflavored protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Add-ins (Optional but Recommended!):

• 1/2 cup chopped walnuts or pecans
• 1/2 cup dark chocolate chips

How to Make Banana Bread Muffins:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.

2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the eggs, honey (or maple syrup), Greek yogurt, vanilla extract, and melted coconut oil. Whisk everything together until well combined and smooth.

3. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Make sure the dry ingredients are evenly distributed to ensure a uniform texture in the muffins.

4. Combine: Gradually add the dry ingredients to the wet mixture, gently folding with a spatula. Stir just until combined—overmixing can lead to dense muffins.

5. Add Optional Mix-ins: If using, fold in the walnuts, pecans, or dark chocolate chips. This is a great way to add texture and extra flavor.

6. Bake: Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready.

7. Cool & Enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for a soft, tender bite, or let them cool for a firmer texture.

Tips & Tricks:

• Extra Moisture: Swap Greek yogurt for unsweetened applesauce for an even softer texture.
• Make it Vegan: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and maple syrup.
• Storage: Keep in an airtight container at room temp for up to 3 days or freeze for up to 3 months.
• Boost the Protein Further: Add an extra half scoop of protein powder if desired and slightly increase the liquid (a splash of milk or almond milk works great!).

Why You’ll Love These Muffins:

• Naturally sweetened—no refined sugar!
• Super moist and fluffy
• Packed with protein to keep you full longer
• Whole wheat (or oat flour) for extra fiber
• Freezer-friendly for easy meal prep
• Customizable with your favorite mix-ins

Pinterest Pro Tip:

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