About this recipe
These High Protein Banana Muffins with Greek Yogurt are soft, lightly sweet, and easy to keep on hand for breakfast or snacks. Ripe bananas add moisture and natural sweetness, Greek yogurt keeps the muffins tender, and vanilla protein powder gives them a protein boost without making them feel dry.
Ingredients
Wet ingredients
- 3 medium ripe bananas (mashed)
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup maple syrup (or honey)
- 2 tbsp olive oil (or melted coconut oil)
- 1 tsp vanilla extract
Dry ingredients
- 1 1/2 cups old-fashioned oats (blended into oat flour or use oat flour)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp kosher salt
Optional mix-ins
- 1/3 cup mini chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
Equipment
Muffin Pan
Mixing Bowl
Whisk
Oven
Cooling Rack
Instructions
- 1
Preheat and prepare the pan
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
- 2
Mash and mix the wet ingredients
In a large bowl, mash the bananas well. Whisk in the Greek yogurt, eggs, maple syrup, oil, and vanilla until smooth.
- 3
Add the dry ingredients
Add the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.
- 4
Fill the muffin pan
Fold in chocolate chips or walnuts if using. Divide the batter evenly between the muffin cups, filling each about three-quarters full.
- 5
Bake and cool
Bake for 16 to 20 minutes, or until the tops are set and a toothpick comes out mostly clean. Cool in the pan for 5 minutes, then transfer to a rack.
Tips
- Use very ripe bananas: Spotty ripe bananas make the muffins sweeter, softer, and more flavorful.
- Do not overmix: Stir the batter just until combined so the muffins stay tender.
- Protein powder matters: Different protein powders absorb moisture differently. If the batter feels very thick, add 1 to 2 tablespoons of milk.
Substitutions
- Use flour instead of oats: You can use whole wheat flour or all-purpose flour instead of oat flour, but the texture will be slightly different.
- Make it dairy-free: Use a thick dairy-free yogurt and a dairy-free protein powder.
- Change the mix-ins: Try blueberries, chopped pecans, peanut butter chips, or a spoonful of almond butter swirled into the batter.
Storage
Room temperature
Store the muffins in an airtight container at room temperature for up to 2 days. Refrigerator: Refrigerate for up to 5 days for longer freshness. Freezer: Freeze muffins for up to 2 months. Thaw overnight in the refrigerator or warm gently in the microwave.
Nutrition
- Serving Size
- Calories
- 165
- Protein
- 9g
- Carbohydrates
- 22g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 180mg
FAQ
Can I make high protein banana muffins ahead of time?
Yes. These muffins are great for breakfast meal prep and keep well in the refrigerator or freezer.
Can I make these muffins without protein powder?
Yes. Replace the protein powder with extra oat flour, but the muffins will have less protein.
Why are my protein muffins dry?
Protein powder can dry out baked goods if the batter is overmixed or overbaked. Use ripe bananas, Greek yogurt, and check the muffins early.
Recipe Card
High Protein Banana Muffins with Greek Yogurt
Soft high-protein banana muffins made with Greek yogurt, ripe bananas, oats, eggs, and vanilla protein powder.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 12
- Category
- Breakfast Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Wet ingredients
- 3 medium ripe bananas (mashed)
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup maple syrup (or honey)
- 2 tbsp olive oil (or melted coconut oil)
- 1 tsp vanilla extract
Dry ingredients
- 1 1/2 cups old-fashioned oats (blended into oat flour or use oat flour)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp kosher salt
Optional mix-ins
- 1/3 cup mini chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
- Mash and mix the wet ingredients: In a large bowl, mash the bananas well. Whisk in the Greek yogurt, eggs, maple syrup, oil, and vanilla until smooth.
- Add the dry ingredients: Add the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.
- Fill the muffin pan: Fold in chocolate chips or walnuts if using. Divide the batter evenly between the muffin cups, filling each about three-quarters full.
- Bake and cool: Bake for 16 to 20 minutes, or until the tops are set and a toothpick comes out mostly clean. Cool in the pan for 5 minutes, then transfer to a rack.
