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–+ servings
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5 from 9 votes

Banana Protein Muffins

By: Min Kwon | MJ and Hungryman
Healthy banana protein muffins that are soft, moist, and easy to make. Each muffin has 8g protein and is perfect for kids and families.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
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Equipment

Ingredients 

Dry

  • 1 3/4 cups white whole wheat flour (215g)
  • 1/4 cup protein powder (25g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet

  • 1 cup mashed bananas (240g)
  • 1 cup full fat Greek yogurt (230g), room temperature
  • 2 eggs, room temperature
  • 2-4 tablespoons maple syrup (optional)

Stir-in

  • 1/2-3/4 cup chocolate chips

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Grease, line, or use a silicone muffin pan.
  • In a large bowl, stir together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
  • Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
  • Stir in chocolate chips.
  • Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

  • Be sure to cool completely on a wire rack. Then transfer to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
  • You can also freeze for up to 3 months.

Nutrition

Calories: 143kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Fiber: 2g | Calcium: 69mg | Iron: 1mg
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