High-Protein Banana Bread Muffins
Delightful and nutritious muffins packed with ripe bananas and protein-rich ingredients, perfect for breakfast or a snack.
Ingredients
Main ingredients
- 3 pieces ripe bananas Choose overripe for sweetness
- 2 large eggs
- 1/2 cup Greek yogurt Can substitute with unsweetened applesauce
- 1/4 cup honey or maple syrup Can substitute with a sugar substitute
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour Can be substituted with gluten-free flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or dried fruit Optional
- 1/2 cup chopped nuts Optional, can use walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the eggs, Greek yogurt, honey or maple syrup, and vanilla extract to the mashed bananas. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in the chocolate chips or dried fruit and nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with Greek yogurt or nut butter. These muffins can also be sliced and toasted for a crispy edge.