Healthy & Delicious Banana Protein Muffins

Introduction

Looking for a healthy, protein-packed snack that’s both delicious and easy to make? These Banana Protein Muffins are the perfect solution! Made with ripe bananas, protein powder, and wholesome ingredients, they’re a nutrient-dense treat that’s perfect for breakfast, post-workout fuel, or a midday snack.

Unlike store-bought protein snacks that can be loaded with artificial ingredients, these homemade muffins are naturally sweetened, moist, and full of flavor—without compromising on nutrition. Plus, they’re gluten-free and can be made dairy-free for a diet-friendly option!

Let’s get baking!

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Ingredients (in Grams)

Dry Ingredients:

• 150g oat flour (or blend whole oats into a fine flour)
• 40g vanilla or chocolate protein powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon (optional, for added flavor)
• ¼ teaspoon salt

Wet Ingredients:

• 2 large ripe bananas (about 200g mashed)
• 2 large eggs
• 120g Greek yogurt (or dairy-free alternative)
• 60ml honey or maple syrup
• 1 teaspoon vanilla extract

Optional Mix-Ins & Toppings:

• 30g dark chocolate chips
• 30g chopped nuts (walnuts or almonds)
• 1 tablespoon chia seeds or flaxseeds for added fiber

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Instructions

Step 1: Prepare the Oven & Muffin Tin

1. Preheat your oven to 180°C (350°F).
2. Line a 12-cup muffin tin with muffin liners or lightly grease it with coconut oil.

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Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.

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Step 3: Blend the Wet Ingredients

1. In a separate bowl, mash the bananas until smooth.
2. Add eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Mix well until combined.

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Step 4: Combine Wet & Dry Ingredients

1. Gradually add the wet ingredients into the dry ingredients.
2. Stir until just combined—don’t overmix, or the muffins may turn out dense.
3. Fold in chocolate chips, nuts, or any optional mix-ins.

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Step 5: Bake the Muffins

1. Divide the batter evenly into the muffin tin (each cup should be about ¾ full).
2. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Nutrition Information (Per Muffin – Based on 12 Muffins)

• Calories: 140 kcal
• Protein: 8g
• Carbohydrates: 18g
• Fat: 4g
• Sugar: 7g

(Nutrition values may vary depending on the type of protein powder and mix-ins used.)

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Tips and Tricks

1. Best Protein Powder to Use?

• A whey or plant-based vanilla protein powder works best.
• Chocolate protein powder can also be used for a richer flavor.

2. How to Make These Muffins Gluten-Free?

• Use certified gluten-free oat flour.
• Avoid any protein powders that contain gluten.

3. Want to Make These Dairy-Free?

• Use dairy-free yogurt (such as coconut or almond yogurt).
• Choose a plant-based protein powder.

4. Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months and thaw overnight before eating.
• Reheat: Warm in the microwave for 15-20 seconds to restore freshness.

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Why You’ll Love This Recipe

✅ High in protein for a healthy energy boost
✅ Made with real ingredients—no artificial additives
✅ Naturally sweetened with bananas & honey
✅ Moist, fluffy, and super satisfying
✅ Great for meal prep & grab-and-go snacks