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High Protein Banana Muffins for Breakfast

A stack of four golden-brown High Protein Banana Muffins served on a light-colored plate.
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A recipe for moist banana muffins boosted with protein powder and Greek yogurt, perfect for a quick, high-protein breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup vanilla or unflavored protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large ripe bananas, mashed
  • 1/2 cup plain Greek yogurt (2% or full fat)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (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, whisk together the flour, protein powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, mash the bananas well. Stir in the Greek yogurt, melted oil, maple syrup, eggs, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in the chopped nuts, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • If you prefer a lower sugar option, reduce the maple syrup to 3 tablespoons and add 1/4 teaspoon of liquid stevia or monk fruit sweetener.
  • To make these dairy-free, use a plant-based protein powder and substitute the Greek yogurt with an equal amount of unsweetened coconut yogurt.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://delishdiarist.com/high-protein-banana-muffins-a-breakfast/