High-Protein Banana Muffins

Name: High-Protein Banana Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 32 min
Yield: 6 muffins
Ingredients: 2 medium very ripe bananas (about 200 g); 180 g liquid egg whites (about ¾ cup); 1 large whole egg; 120 g nonfat Greek yogurt (about ½ cup); 45 g vanilla whey/casein blend protein powder (about ⅓ cup); 90 g oat flour or finely blended oats (about 1 cup); 1 teaspoon baking powder (4 g); ½ teaspoon cinnamon; ⅛ teaspoon salt (about 1 g), optional but recommended

These high-protein banana muffins are soft, satisfying, and built for better macros. Made with ripe banana, oat flour, Greek yogurt, and protein powder, they bake up with a more classic muffin texture while delivering a solid protein boost. Great for meal prep, breakfast, or an easy snack.

Cal

159

Protein

15g

Carbs

19g

Fat

Per serving · 1 muffin

Tested in the kitchen

Prep

10 minutes

Cook

18-22 minutes

Total

32 minutes

Yield

6 muffins

Method

01Preheat oven to 350°F (175°C). Line or lightly grease a 6-cup muffin tin.
02Mash the bananas until mostly smooth.
03Whisk in the egg whites, whole egg, and Greek yogurt until combined.
04Add the protein powder, oat flour, baking powder, cinnamon, and salt.
05Mix just until a smooth batter forms. Do not overmix.
06Let the batter rest for 10 to 15 minutes so the oat flour can fully hydrate.
07Divide the batter evenly between the 6 muffin cups.
08Bake for 18 to 22 minutes, or until the tops are set and a toothpick comes out mostly clean.
09Cool for 10 minutes before removing from the tin. Avoid overbaking to keep the crumb soft

Notes from the kitchen

Storage: Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 to 6 days. Let them come to room temperature or warm briefly before eating for the best texture. To freeze, wrap the muffins individually and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or microwave for 20 to 30 seconds straight from frozen.

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