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Banana Protein Muffins

Banana Protein Muffins

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.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour (or gluten-free blend)
  • 1 scoop vanilla or unflavored protein powder (approx. 30g)
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 2 ripe mashed bananas (about 1 cup)
  • 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

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Fork
  • Spatula
  • Wire rack

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
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