Protein Banana Muffins
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
14 Muffins
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Calories
238 kcal
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Course
Baked Goods
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Cuisine
American
Protein Banana Muffins
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Healthier banana muffins made with whole grain oats instead of flour and a boost of protein. These wholesome muffins make a great breakfast or snack.
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Ingredients
- 2 cups quick oats
- 2/3 cup protein powder of choice
- 5 Tbsp granulated sweetener of choice
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt sea salt
- 5 banana mashed (about 2.5 cups, large, ripe
- 5 ounces Greek yogurt plain, nonfat
- 2 egg large
- 1/2 cup egg white
- ⅓ cup avocado oil
- 2 tsp vanilla extract pure
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper muffin liners.
- Transfer the oats to a high-powered blender and blend for about 30-60 seconds, or until a flour forms. Add in the protein powder, granulated sweetener, baking powder, cinnamon and sea salt, and blend for a few more seconds to combine the rest of the dry ingredients.
- Mash the bananas in a large bowl until creamy. Add the Greek yogurt, eggs, egg whites, avocado oil, and pure vanilla extract and mix well until all of the wet ingredients are well-combined.
- Pour the dry ingredients into the large mixing bowl with the wet ingredients and mix until a smooth batter forms.
- Pour the muffin batter into the muffin pan and fill the holes ¾ of the way up. Note: this recipe makes 14 muffins, so if you have two oven-safe ramekins, use them for the extra batter and bake them at the same time as the muffins.
- Bake muffins for 25 to 30 minutes, until the muffins are golden brown around the edges and have firmed up. A great way of testing if baked goods are fully cooked or not is to take their internal temperature. To do so, insert a digital thermometer into the center of one of the muffins and wait until the numbers stop moving. The ideal temperature range for muffins is 190 to 210 degrees Fahrenheit for the best texture.
- Allow the muffins to cool completely before peeling off the muffin papers.
- Store muffins in a large zip lock bag or an airtight container. Muffins can be stored at room temperature for up to 2 days, or in the refrigerator for 5 days. For longer term storage, freeze muffins for up to 3 months in a large zip lock bag or freezer bag.
Notes
- *Choose a protein powder whose flavor you enjoy, as you will be able to taste it. I use unflavored unsweetened protein powder such as goat whey protein powder or egg white protein powder.
- *Choose a protein powder whose flavor you enjoy, as you will be able to taste it. I use unflavored unsweetened protein powder such as goat whey protein powder or egg white protein powder.
- **Coconut sugar, sugar-free sweetener, brown sugar, or cane sugar are all great options. If you prefer using pure maple syrup or honey for sweetening your baked goods, replace the granulated sugar and Greek yogurt with ⅓ pure maple syrup. You’ll lose a little protein this way.
- **Coconut sugar, sugar-free sweetener, brown sugar, or cane sugar are all great options. If you prefer using pure maple syrup or honey for sweetening your baked goods, replace the granulated sugar and Greek yogurt with ⅓ pure maple syrup. You’ll lose a little protein this way.
- ***Be sure to measure out your mashed bananas.
- ***Be sure to measure out your mashed bananas.
Nutrition Information
Show Details
Serving
1muffin (of 14)
Calories
238kcal
(12%)
Carbohydrates
31g
(10%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
4mg
(1%)
Sodium
37mg
(2%)
Potassium
235mg
(5%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 14Muffins
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1muffin (of 14) | |
| Calories | 238kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 37mg | 2% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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