Description
These Protein Banana Muffins are both nourishing and delicious, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe; about 2 large)
- ½ cup creamy peanut butter (or melted unsalted butter)
- â…“ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- â…“ cup protein powder (optional)
- Mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F and coat a standard muffin pan with nonstick spray.
- Stir together the Greek yogurt, mashed banana, peanut butter, maple syrup, lightly beaten eggs, and vanilla extract until smooth and creamy.
- Add the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Mix them well.
- Combine the yogurt mixture into the flour mixture, stirring until just combined. Avoid overmixing to ensure tender muffins.
- Divide the batter among the prepared muffin pan, using about 1/4 cup for each muffin.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
- Let them cool for a minute or two in the pan, then carefully remove the muffins and allow them to cool completely on a wire rack.
- Enjoy your warm, comforting muffins as a quick breakfast or an afternoon treat!
Notes
These muffins can be made a day ahead. Store them in an airtight container for delicious breakfasts on-the-go.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg