Protein Banana Muffins

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Make quick work of breakfast or snack time with this satisfying (and so yummy) Protein Banana Muffins recipe. It's a delicious mix of nutrients and perfect to make ahead and share with the kids.

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave. I like using whole-milk Greek yogurt in this recipe, as it has the most protein. Feel free to add chocolate chips to the batter or stir in some blueberries. Peanut-free: Use melted butter for the peanut butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. You can use a regular 9×5-inch loaf pan or a mini loaf pan. They work the same; the only difference is the baking time. Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.

Prep Time

10 min

Cook Time

14 min

Total Time

24 min

Serves

12

Servings

12

mixing bowl
muffin pan
Vegan
Breakfast
Snack
Baking
Gluten-Free
Dairy-Free
Kid Friendly

Ingredients

  • 1 cup whole-milk plain Greek yogurt
  • 1 cup mashed banana very ripe; about 2 large
  • 1/2 cup creamy peanut butter or melted unsalted butter
  • 1/3 cup maple syrup or sugar plus 2 tablespoons milk
  • 3 eggs lightly beaten
  • 2 teaspoon pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup protein powder optional
  • mini chocolate chips optional

Preparation

  1. Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
  2. In a large bowl, stir together the yogurt, banana, peanut butter, maple syrup, eggs, and vanilla.
  3. Add the flour, baking powder, baking soda, cinnamon, and salt. Gently stir the yogurt mixture into the flour mixture.
  4. Divide the batter among the prepared muffin pan, using about 1/4 cup in each muffin.
  5. Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
  6. Let cool for a minute or two, then remove from pan and cool completely on a wire rack before serving.