High Protein Banana Muffins
Banana muffins are a classic favorite for breakfast or a quick snack, but these high protein banana muffins take things up a notch. They’re soft, fluffy, and naturally sweet from ripe bananas, with the added benefit of a protein boost that keeps you full and energized for hours.
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- Whisk or fork
- Spatula
- Muffin Tin
- Oven
- Cooling Rack
Ingredients
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup protein powder vanilla or unflavored
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon optional but tasty!
Wet Ingredients:
- 2 large ripe bananas mashed
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup milk any kind
Optional Add-Ins:
- ¼ cup chocolate chips
- ¼ cup chopped nuts
- 2 tbsp chia seeds or flaxseeds for extra fiber
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper or silicone liners, or lightly grease it with cooking spray.
- Pro tip: Make sure the oven is fully preheated before baking—this helps the muffins rise evenly.
Mix Dry Ingredients
- In a large bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Whisk them together until fully blended.
- Pro tip: Sift the flour and protein powder if your protein powder tends to clump—it creates lighter muffins.
Mash and Mix Wet Ingredients
- In a separate bowl, mash the bananas until smooth.
- Add eggs, applesauce, honey (or maple syrup), vanilla extract, and milk.
- Whisk until the mixture is well combined and slightly frothy.
- Pro tip: Make sure your bananas are very ripe—they add natural sweetness and moisture.
Combine Wet and Dry
- Pour the wet mixture into the bowl with dry ingredients.
- Fold gently with a spatula until just combined. The batter should be slightly lumpy—don’t overmix!
- Pro tip: Overmixing can make muffins tough, so fold just until you see no large pockets of flour.
Add Optional Mix-Ins
- Fold in chocolate chips, nuts, or seeds if using.
- Make sure they’re evenly distributed without overworking the batter.
Fill Muffin Tin
- Spoon the batter evenly into the 12 muffin cups, filling each about ¾ full.
- Pro tip: Use an ice cream scoop for even portions—it makes your muffins uniform and easier to bake evenly.
Bake to Perfection
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Check at 18 minutes to avoid overbaking; every oven is slightly different.
Cool and Enjoy
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
- Serve warm, or store in an airtight container for up to 3 days. They also freeze beautifully!
Notes
Nutritional Value (per muffin)
- Calories: ~145
- Protein: ~8g
- Carbohydrates: ~20g
- Fat: ~3g
- Fiber: ~3g
- Sugar: ~9g
- Sodium: ~150mg