High-Protein Banana Muffins
Per serving (1 muffin)
Full nutrition
| Calories | 140 |
|---|---|
| Protein | 6g |
| Carbs | 27g |
| Fat | 1g |
| Fiber | 1g |
This is the same idea as banana bread, just portioned into muffins instead of a loaf, which matters more than it sounds like it should. A muffin is grab-and-go in a way a slice of bread cut from a loaf never quite is. I bake these hot and fast for the first few minutes, then drop the temperature, which is what gives them a real domed top instead of a flat one. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Banana Muffins
Ingredients
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas. Whisk in the Greek yogurt, eggs, honey, and vanilla until combined.
- In a separate bowl, whisk the flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and fold together just until no streaks of flour remain.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake at 375°F for 5 minutes, then, without opening the oven, lower the temperature to 350°F and continue baking for 15 to 17 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- I start these at a higher temperature and drop it partway through. The initial blast of heat is what gives the tops a real dome instead of baking flat.
- I whisk the protein powder into the dry ingredients, never straight into the wet mixture. It's the most reliable way to avoid dense, chalky pockets in the finished muffin.
Nutrition (per serving)
| Calories | 140 |
|---|---|
| Protein | 6g |
| Carbs | 27g |
| Fat | 1g |
| Fiber | 1g |
Storage
Store at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months.
FAQ
Can I make these without protein powder?
Yes. Leave it out and add an extra 1/4 cup of flour in its place to keep the batter from being too wet.
Why did my muffins sink in the middle?
Usually an under-bake or opening the oven door too early, which lets the temperature drop before the structure has set. Check with a toothpick rather than judging by time alone.
Can I add mix-ins?
Yes. Fold in about 1/2 cup of chocolate chips, walnuts, or blueberries along with the dry ingredients.
Looking for more breakfast ideas: the high-protein banana bread uses the same base in loaf form instead of muffins.