Go Back
A delicious plate of One-Bowl Banana Protein Muffins (High Protein Breakfast Muffin)

One-Bowl Banana Protein Muffins

These easy-to-make, high-protein banana muffins are perfect for a healthy breakfast or snack. Made in just one bowl, they're quick to prepare and deliciously moist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Muffins, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas mashed for easy incorporation and natural sweetness
  • 1/2 cup plain Greek yogurt use nonfat or 2% for desired texture and protein content
  • 1/4 cup melted coconut oil or vegetable oil choose based on flavor preference; coconut oil adds a subtle tropical note
  • 1/4 cup maple syrup or honey natural sweetener; adjust to your preferred level of sweetness
  • 1 large egg binds ingredients and adds richness to the muffins
  • 1 tsp vanilla extract enhances the overall aroma and flavor of the muffins
  • 1 3/4 cups whole wheat pastry flour or all-purpose flour whole wheat pastry flour for a tender crumb, all-purpose for a classic texture
  • 1 scoop vanilla or unflavored whey protein powder adds a significant protein boost, approximately 30g per scoop
  • 1 tsp baking soda helps the muffins rise and develop a light texture
  • 1/2 tsp baking powder a leavening agent that works with baking soda for optimal rise
  • 1/2 tsp ground cinnamon provides a warm, comforting spice that pairs well with banana
  • 1/4 tsp salt balances the sweetness and enhances all the other flavors
  • 1/2 cup chopped walnuts or chocolate chips optional addition for extra texture and a burst of flavor; choose your favorite mix-in

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Large Bowl
  • Small Bowl
  • Whisk
  • Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the Greek yogurt, melted oil, maple syrup, egg, and vanilla extract to the mashed bananas. Whisk until just combined. This is your one bowl base.
  4. In a separate small bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Fold in any optional nuts or chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. Great for meal prep!