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One-Bowl Banana Protein Muffins for Quick Breakfasts

Three moist banana protein muffins stacked, one cut open showing the fluffy interior texture.
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Make these simple, high-protein banana muffins in one bowl. They are perfect for grab-and-go breakfasts and freeze well for later.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ripe medium bananas, mashed (about 1 cup)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, mash the bananas well. Stir in the Greek yogurt, maple syrup, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix; a few streaks of flour are fine. This is your spoon swirl moment!
  5. Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easy freezer protein muffins, let them cool completely, then place them in a freezer-safe bag. They keep well for up to three months. Thaw overnight on the counter or microwave for 30 seconds.
  • If you want a slightly sweeter muffin, add 1/4 cup of chocolate chips to the batter.
  • Using Greek yogurt makes these macro friendly muffins moist and adds extra protein.

Nutrition

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