Looking for a delicious and nutritious way to fuel your day? These Banana Protein Muffins are exactly what you need! Packed with flavor and protein, they’re perfect for a quick breakfast, a post-workout snack, or a guilt-free treat.
Key Ingredients for Banana Protein Muffins
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 ripe mashed bananas (about 1 cup)
- ½ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
How to Make Banana Protein Muffins
Whip up these delightful muffins in less than 30 minutes! They’re incredibly simple to make, relying on common pantry staples, and the result is a moist, flavorful, and satisfying treat. The natural sweetness of ripe bananas combined with a boost of protein makes them a winner for any time of day.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well. This ensures your muffins won’t stick.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking soda, ground cinnamon, and salt. Make sure to break up any clumps of protein powder for an even distribution.
- Mash Bananas: In a separate medium bowl, thoroughly mash the ripe bananas with a fork until they are smooth and there are no large chunks remaining. The riper the bananas, the sweeter and more moist your muffins will be.
- Combine Wet Ingredients: To the mashed bananas, add the unsweetened applesauce, honey or maple syrup, melted coconut oil (or vegetable oil), eggs, and vanilla extract. Whisk everything together until well combined and the mixture is smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine. Overmixing can lead to tough muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows the muffins to rise without overflowing. If you like, you can top each muffin with a few banana slices or a sprinkle of oats before baking for extra texture and visual appeal.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly springy to the touch.
- Cool: Once baked, let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Why You’ll Love This Banana Protein Muffins
These Banana Protein Muffins are a true hero of the healthy baking world, offering a delightful combination of moist texture and satisfying sweetness. Unlike overly dense protein bars, these muffins boast a tender crumb and a burst of natural banana flavor, making them feel like a true indulgence. The built-in protein boost from the powder elevates them from a simple treat to a functional snack that keeps you feeling full and energized, a perfect alternative to less nutritious morning pastries.
Beyond their incredible taste and health benefits, these muffins are a fantastic budget-friendly option for keeping your pantry stocked with wholesome goodness. Making them at home significantly cuts down on the cost of pre-packaged protein snacks, allowing you to enjoy delicious, guilt-free treats without breaking the bank. Whether you’re a busy student, a fitness enthusiast, or simply someone who appreciates a tasty, easy snack, these Banana Protein Muffins are sure to become a staple in your kitchen. Give them a try today and taste the difference!
Storing and Reheating Tips
These Banana Protein Muffins can be stored at room temperature for up to 2 days in an airtight container. For longer storage, place them in an airtight container or a resealable freezer bag in the refrigerator for up to 5 days. To freeze them for future enjoyment, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months.
To reheat, you can enjoy them at room temperature, warm them gently in the microwave for 15-30 seconds, or toast them in a toaster oven for a few minutes until warmed through. If reheating from frozen, it’s best to let them thaw slightly at room temperature before warming.
Final Thoughts
These Banana Protein Muffins are a fuss-free, delicious, and incredibly versatile way to enjoy a healthy, protein-packed snack. They’re perfect for busy mornings or whenever you need a little pick-me-up, so don’t hesitate to give them a try!
Banana Protein Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well. This ensures your muffins won’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking soda, ground cinnamon, and salt. Make sure to break up any clumps of protein powder for an even distribution.1.5 cups all-purpose flour, 1 scoop vanilla or unflavored protein powder, 1 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt
- In a separate medium bowl, thoroughly mash the ripe bananas with a fork until they are smooth and there are no large chunks remaining. The riper the bananas, the sweeter and more moist your muffins will be.2 ripe mashed bananas
- To the mashed bananas, add the unsweetened applesauce, honey or maple syrup, melted coconut oil (or vegetable oil), eggs, and vanilla extract. Whisk everything together until well combined and the mixture is smooth.2 ripe mashed bananas, 0.5 cup unsweetened applesauce, 0.33 cup honey or maple syrup, 0.25 cup melted coconut oil or vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine. Overmixing can lead to tough muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows the muffins to rise without overflowing. If you like, you can top each muffin with a few banana slices or a sprinkle of oats before baking for extra texture and visual appeal.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly springy to the touch.
- Once baked, let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.