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One-Bowl Moist Banana Protein Muffins (12g Protein)

A single, perfectly baked banana protein muffin with a cinnamon-dusted top, resting on a white plate.
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Make these easy, one-bowl banana protein muffins using Greek yogurt for an ultra-moist texture. They are perfect for a high-protein breakfast or a freezer-friendly snack.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed
  • 1 cup plain Greek yogurt (2% or full fat for best moisture)
  • 2 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup vanilla or unflavored protein powder (whey or casein blend works well)
  • 1 1/2 cups oat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (optional: chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until the mixture is smooth. This is your one-bowl step.
  3. Add the protein powder, oat flour, baking soda, cinnamon, and salt directly into the wet ingredients.
  4. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are fine.
  5. If using, fold in your chocolate chips or nuts now.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and highest protein content, use a casein or whey/casein blend protein powder. Whey alone can sometimes result in a slightly drier texture.
  • These muffins freeze well. Store cooled muffins in an airtight, freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you prefer a banana bread protein muffin flavor, add 1/2 teaspoon of nutmeg to the dry ingredients.

Nutrition

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

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