Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray or butter. This ensures your muffins won't stick and will pop out perfectly.
- In a large mixing bowl, thoroughly mash the two ripe bananas with a fork or potato masher until they are smooth with minimal lumps. The riper the bananas, the sweeter and more flavorful your muffins will be.2 ripe bananas
- To the mashed bananas, add the unsweetened applesauce, almond milk (or your preferred milk), Greek yogurt, and honey or maple syrup. Whisk these wet ingredients together until well combined and smooth. The applesauce and yogurt contribute to the muffins' moistness without adding excessive fat.2 ripe bananas, 1/4 cup unsweetened applesauce, 1/4 cup almond milk, 1/4 cup Greek yogurt, 2 tablespoons honey or maple syrup
- Next, add the protein powder to the wet ingredients and whisk until fully incorporated, making sure there are no clumps. Then, in a separate medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining the dry ingredients separately helps distribute the leavening agents evenly, ensuring a consistent rise.2 scoops vanilla or unflavored protein powder, 1 cup whole wheat flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to tough muffins.
- If you're using chopped walnuts, pecans, or chocolate chips, gently fold them into the batter now. Distribute them evenly throughout the mixture for bursts of flavor and texture in every bite.1/2 cup chopped walnuts or pecans, 1/2 cup dark chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows them enough room to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on them during the last few minutes.
- Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy and allows them to set properly.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.
