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One-Bowl Banana Protein Muffins with Greek Yogurt

A banana protein muffin cut in half showing the moist interior texture, topped with walnuts.
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Make these simple, high-protein banana muffins in one bowl for a perfect grab-and-go breakfast or post-workout snack. They are low in sugar and freeze well.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1/2 cup plain Greek yogurt (2% or full fat recommended)
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1 scoop (about 30g) vanilla or unflavored whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or chocolate chips (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, mash the ripe bananas until mostly smooth.
  3. Add the Greek yogurt, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Mix until just combined.
  4. Whisk in the eggs one at a time until incorporated.
  5. In the same bowl, add the flour, protein powder, baking soda, baking powder, cinnamon, and salt directly on top of the wet ingredients.
  6. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are fine.
  7. If using, fold in the walnuts or chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easy freezer storage, let the muffins cool completely, then place them in a freezer-safe bag or container. They keep well for up to three months. Thaw overnight on the counter or microwave for 30-60 seconds.
  • To boost the protein content further, use a high-quality whey protein powder. This recipe yields about 15g of protein per muffin.
  • If you prefer a less sweet muffin, reduce the maple syrup to 3 tablespoons.

Nutrition

Find it online: https://cookerycourier.com/banana-protein-muffins/