Description
Soft and fluffy banana protein muffins naturally sweetened with ripe bananas and boosted with protein from Greek yogurt and protein powder. Ideal for breakfast or a post-workout snack.
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/3 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with liners or grease it lightly.
- In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
- In a separate bowl, stir together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture. Stir gently until just combined.
- Pour in the milk and mix until a soft batter forms. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American