Protein Banana Muffins
Need a breakfast that powers you through until lunch? These banana muffins with protein are the most delicious way to fuel your mind and body for the long haul. Packed with satiating ingredients that deliver big banana flavors, you’ll be ready for even the most hectic day ahead.
Servings: 12 Muffins
Calories: 197kcal
Equipment
Ingredients
- 2 flax eggs
- 1/3 cup vegan butter melted
- 2 medium overripe bananas mashed
- 3/4 cup Vegan Vanilla Unsweetened Greek Yogurt*
- 1/4 cup applesauce
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vegan vanilla protein powder** (this is about 2 scoops)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
Instructions
- Preheat your oven to 350°F/180°C. Place muffin liners in muffin tin or spray pan with cooking oil.
- Prepare the flax egg and set it aside. Add bananas to a medium bowl and mash them. Add the remaining wet ingredients to the bowl (including flax egg) and stir until well combined.
- Add dry ingredients to a large mixing bowl and whisk until combined. Pour the wet ingredients over the dry and stir until thoroughly combined, but avoid over-mixing.
- Divide the batter evenly between the muffin pan (the muffin batter should be a little below the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill the muffin tin.) Bake for about 15 minutes or until a toothpick inserted comes out mostly clean. (It may have a smidge on it because of the banana.)
- Serve warm or at room temperature. Add a cinnamon glaze or maple glaze over the top for extra sweetness.
Video
Notes
*When it comes to yogurt, the type of yogurt you use can greatly impact the protein content of these protein banana muffins. I used Kite Hill Vanilla Unsweetened Greek Yogurt in this recipe.
**The type of protein you use will impact the protein content of these muffins. I used my favorite vegan vanilla protein powder, which has the highest protein content per gram I have found. Storage Tips
Banana protein muffins keep well in an airtight container at room temperature, though if you want to have them around for more than 3 days, you can put them in the fridge for up to one week. For longer storage, stick them in the freezer for up to 3 months, which is also ideal for speedy meal prep and grab-and-go breakfasts.
**The type of protein you use will impact the protein content of these muffins. I used my favorite vegan vanilla protein powder, which has the highest protein content per gram I have found. Storage Tips
Banana protein muffins keep well in an airtight container at room temperature, though if you want to have them around for more than 3 days, you can put them in the fridge for up to one week. For longer storage, stick them in the freezer for up to 3 months, which is also ideal for speedy meal prep and grab-and-go breakfasts.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 373mg | Potassium: 148mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
