I love a muffin that feels like a treat, and also helps keep you full, light, and happy. Banana Protein Muffins do just that. They mix ripe bananas, protein powder, and simple pantry items to make soft, tasty muffins. They work well for busy mornings, quick snacks, or to bring to a small get together. This recipe is a crowd-pleaser, with sweet banana taste, a soft crumb, and extra protein to fuel your day. If you like simple banana recipes, you might also enjoy this 3-ingredient banana oatmeal muffins recipe. Give these a try, and get ready to smile when you take your first bite.
How to prepare Banana Protein Muffins
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1 cup flour, whole wheat or all purpose
- 1 scoop vanilla or plain protein powder
- 1/4 cup honey or maple syrup
- 1/4 cup milk, any kind
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon, optional
- 1/4 cup oil or melted butter
- 1/4 cup nuts or chocolate chips, optional
Directions
- Preheat the oven to 350 F, and line a muffin tin with paper liners or grease it lightly.
- In a bowl, mash the ripe bananas with a fork until smooth.
- Add eggs, honey, milk, and oil to the bananas, mix well.
- In another bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Pour the dry mix into the wet mix, stir until just combined, do not overmix.
- Fold in nuts or chocolate chips if you use them.
- Scoop batter into the muffin tin, fill each about two thirds full.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then move to a rack to cool more.
Why You’ll Love Banana Protein Muffins
- They taste like banana bread, but are quick to make.
- The protein powder adds a filling boost, good for breakfast or after a workout.
- You can change mix ins, like nuts or chocolate, to suit your taste.
- They freeze well, so you can make a batch and save some for later.
- The texture is soft, moist, and easy to eat on the go.
Tips for success
- Use very ripe bananas, they give the best banana taste.
- Do not overmix the batter, mix until you just combine dry and wet parts.
- If your protein powder is very thick, add a splash more milk to the batter.
- Test one muffin with a toothpick to check doneness, oven times vary.
- Let muffins cool a bit before cutting, they set as they cool.
Serving Suggestions
- Serve warm with a little butter or nut butter on top.
- Pair with yogurt and fruit for a full breakfast.
- Pack one with coffee for a simple morning snack.
- Serve with a glass of milk or a protein shake after a workout.
FAQs
Q: Can I use plant based protein powder? A: Yes, plant based protein works fine. You may need a little more liquid if it absorbs more.
Q: How long do these muffins last? A: Keep them in an airtight container at room temperature for 2 to 3 days. Put them in the fridge for up to a week.
Q: Can I freeze the muffins? A: Yes, wrap muffins individually or store in a freezer bag for up to 3 months. Thaw at room temperature or heat briefly.
Q: Can I make these without added sweetener? A: Yes, if your bananas are very ripe you can skip honey or syrup, or reduce it to taste.
Conclusion
If you want another clear, healthy take on banana protein muffins, check this recipe for more ideas and tips, Healthy Banana Protein Muffins – Eat With Clarity.
Banana Protein Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a bowl, mash the ripe bananas with a fork until smooth.
- Add eggs, honey, milk, and oil to the bananas, and mix well.
- In another bowl, whisk together flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Pour the dry mix into the wet mix and stir until just combined; do not overmix.
- Fold in nuts or chocolate chips if using.
- Scoop batter into the muffin tin, filling each about two-thirds full.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool completely.
