Go Back
A stack of golden brown banana bread protein muffins on a wire cooling rack.
Print Recipe

Healthy Banana Bread Protein Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 138kcal

Ingredients

  • 3 medium ripe bananas, mashed (approx 340g)
  • 125 g non -fat Greek yogurt
  • 1 large eg g
  • 60 ml pure maple syrup
  • 5 ml vanilla extract
  • 180 g whole wheat flour
  • 30 g vanilla whey protein powder
  • 5 g baking soda
  • 2 g ground cinnamon
  • 1 g sea salt

Instructions

  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 12-cup standard muffin tin or use silicone liners.
  • In a large mixing bowl, mash the ripe bananas until a liquid consistency with minimal lumps is achieved.
  • Incorporate the Greek yogurt, egg, maple syrup, and vanilla extract into the banana mixture, whisking until the wet base is fully emulsified.
  • In a separate bowl, whisk together the whole wheat flour, vanilla whey protein powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents.
  • Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined; do not overmix as this will toughen the crumb structure.
  • Portion the batter evenly into the 12 muffin cups, filling each to approximately three-quarters capacity.
  • Bake in the center rack for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack for complete thermal equilibration.