High-Protein Banana Muffins
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.
Written and tested by
Matt McCabe · Recipe developer
Cal
159
Protein
15g
Carbs
19g
Fat
3g
Per serving · 1 muffin
Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.
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Prep
10 minutes
Cook
18-22 minutes
Total
32 minutes
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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