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–+ servings
Banana protein muffins stacked on a blue plate.
Course Breakfast, Snack

Banana Protein Muffins

By: Elysia
Servings 12 muffins
High in protein, low in sugar and packed with healthy ingredients, these banana protein muffins are perfect for breakfast or a midday snack. Made with protein powder, Greek yogurt and naturally sweetened with banana, these muffins are a great option pre or post workout too. They're quick and easy to make and perfect for meal prep! {Gluten-free & vegetarian}
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups oats (can use quick or rolled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vanilla protein powder
  • 1 cup mashed banana (about 2 very large overripe bananas)
  • 1 cup plain 0% Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup mini dark chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
  • Place the oats in the food processor and pulse until the oats are finely ground.
  • Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
  • Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of each muffin.
  • Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool completely before removing them from the tin.

Video

Notes

  • These muffins aren't overly sweet since they're naturally sweetened with the bananas and protein powder. If you want a sweeter muffin, you may wish to add a couple tablespoons of honey or pure maple syrup. I find them sweet enough with the small bits of chocolate chips in each bite.
  • Use overripe bananas (the brown spotty kind) for best results since the muffins are primarily sweetened with the banana. Overripe bananas tend to be sweeter and contribute a better flavour.
  • I typically use whey protein powder for these muffins. You can also sub in a vanilla vegan protein powder if preferred.
  • I have the best results using silicone muffin liners when making these muffins. Paper liners don't tend to work well since the muffins are fairly moist and tend to stick to the paper. 
  • If making these muffins for babies, leave out the protein powder (and chocolate chips if you're limiting added sugar).
  • If you do leave out the protein powder, increase the amount of oats to 2.5 cups instead of 2 cups to prevent the muffins from being too moist.
  • If you prefer to make this recipe into a loaf, check out this recipe for Banana Protein Bread!

Nutrition

Calories: 174kcalCarbohydrates: 23gProtein: 9gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 250mgPotassium: 244mgFiber: 3gSugar: 7gVitamin A: 53IUVitamin C: 2mgCalcium: 125mgIron: 1mg
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