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Banana Protein Muffins

Close-up of a delicious banana protein muffin, with one muffin broken open to reveal its moist interior.
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These one-bowl banana protein muffins are perfect for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.

Ingredients

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  • 1 ripe banana, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/4 cup almond flour
  • 1 scoop (30g) vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • Optional: 1 tablespoon sweetener (e.g., maple syrup or honey)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, mash the ripe banana.
  3. Add the unsweetened applesauce, Greek yogurt, milk, egg, and vanilla extract to the bowl. Whisk until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  6. If using, stir in the optional sweetener.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, let them cool completely. Store them in an airtight container or freezer bag in the freezer for up to 3 months. Reheat in the microwave or toaster oven.
  • You can substitute dairy-free yogurt and milk for a dairy-free option.
  • Adjust sweetener to your preference.
  • These muffins are a great alternative to meal planning services.

Nutrition

Find it online: https://mdlatdmm.com/banana-protein-muffins/