Banana Protein Muffins
Soft and moist banana protein muffins made with Greek yogurt, vanilla protein powder, ripe bananas, maple syrup, and mini chocolate chips. Each muffin contains approximately 7 grams of protein and is ready in just 30 minutes.
Servings: 12 muffins
Calories: 171kcal
Ingredients
- 1 cup mashed very ripe banana - about 2-3 medium bananas
- 2 large eggs
- ¼ cup plain Greek yogurt - preferably full-fat
- ¼ cup pure maple syrup
- 2 tablespoons coconut oil - melted and slightly cooled
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ cup Garden of Life RAW Organic Protein Powder - Vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup mini chocolate chips - plus more for topping if desired
- Nonstick cooking spray - for the muffin liners
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners, then lightly coat the liners with nonstick cooking spray.Nonstick cooking spray
- Mix the banana and wet ingredients: Add the mashed banana to a large mixing bowl. Whisk in the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until evenly combined.1 cup mashed very ripe banana, 2 large eggs, ¼ cup plain Greek yogurt, ¼ cup pure maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract
- Combine the dry ingredients: Whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.1¼ cups all-purpose flour, ½ cup Garden of Life RAW Organic Protein Powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Prepare the batter: Pour the dry mixture into the wet mixture. Stir gently with a spatula just until no dry streaks remain. The batter will be fairly thick. Do not overmix.
- Add the chocolate chips: Fold in the mini chocolate chips, reserving a small amount for topping the muffins, if desired.½ cup mini chocolate chips
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Sprinkle the reserved chocolate chips over the tops.
- Bake: Bake for 18-22 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes. Transfer them to a wire rack to finish cooling.
Notes
- Bananas: Measure 1 cup of mashed banana rather than relying only on the number of bananas, since their sizes vary.
- Protein powder: This recipe was tested with Garden of Life RAW Organic Protein Powder in Vanilla, a plant-based protein powder. Protein powders vary in sweetness and absorbency, so another plant-based blend or a whey-based protein powder may change the flavor, moisture level, and texture.
- Flour substitutions: Almond flour, coconut flour, oat flour, and gluten-free flour cannot necessarily be substituted one-for-one for all-purpose flour. This recipe has only been tested with all-purpose flour.
- Mini muffins: Divide the batter among greased or lined mini muffin cups and bake for approximately 10-14 minutes. Begin checking at 10 minutes.
- Storage: Store completely cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze the cooled muffins in a freezer-safe container or bag for up to 3 months. Wrap them individually for easy grab-and-go portions.
- Thawing and reheating: Thaw overnight in the refrigerator or at room temperature for 1-2 hours. Microwave a refrigerated muffin for 10-15 seconds or a frozen muffin for approximately 20-30 seconds, adding more time as needed.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 164mg | Potassium: 126mg | Fiber: 2g | Sugar: 10g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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