Make these simple, macro friendly muffins using bananas and Greek yogurt for a quick, high protein breakfast or post workout snack. This one bowl recipe is freezer friendly.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup mashed ripe bananas (about 2 medium)
1/2 cup plain Greek yogurt (2% or full fat recommended)
1/4 cup melted coconut oil or vegetable oil
1/4 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 scoop (about 30g) vanilla or unflavored whey protein powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, combine the mashed bananas, Greek yogurt, melted oil, maple syrup, egg, and vanilla extract. Mix until just combined. This is your one bowl base.
In a separate small bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula until you have just combined the batter. Do not overmix; a few streaks of flour are fine.
Divide the batter evenly among the 12 muffin cups. Fill each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For easy freezer protein muffins, cool the baked muffins completely. Place them in a freezer-safe bag or container. They keep well for up to three months. Thaw overnight on the counter or microwave for 30 seconds.
If you prefer a stronger banana flavor, use slightly overripe bananas.
You can substitute whey protein with an equal amount of your preferred plant-based protein powder, though texture may change slightly.