Banana Protein Muffins
These delicious banana protein muffins are perfect for busy families who want a healthy breakfast that actually tastes amazing! Kids and adults will absolutely love how soft and sweet they are, plus you’ll feel great knowing they’re packed with protein and fiber to keep everyone full and happy.
Recipe Details
Timing & Servings: Active Time: 10 minutes, Total Time: 35 minutes, Serves: 12 people.
Nutrition Profile: Low-Sodium, Soy-Free, High-Fiber, Vegetarian.
Nutrition Facts (per serving): 193 Calories, 6g Fat, 32g Carbs, 5g Protein.
Ingredients You’ll Need
White whole-wheat flour: You’ll need 1½ cups of this wonderful flour that gives you all the fiber benefits while keeping the muffins nice and tender. It’s the perfect balance between healthy and tasty!
Baking powder and baking soda: 1 teaspoon of baking powder and ¾ teaspoon of baking soda will make these muffins rise beautifully and stay super fluffy.
Ground cinnamon: 1 teaspoon adds that warm, cozy flavor that makes your whole kitchen smell like heaven. Plus it pairs so perfectly with bananas!
Salt: Just ½ teaspoon to bring out all those amazing flavors. Don’t skip this little bit – it makes such a difference!
Plain whole-milk Greek yogurt: ⅓ cup of this creamy goodness adds protein and keeps the muffins incredibly moist. It’s one of my favorite secret ingredients!
Creamy natural peanut butter: ⅓ cup well stirred gives you that protein boost and rich, nutty flavor. Make sure to stir it up good if the oil has separated!
Large eggs: 2 eggs help bind everything together and add even more protein. Room temperature eggs work best if you remember to take them out ahead of time.
Mashed banana: 1 cup from 2 very ripe bananas is the star of the show! The riper the bananas, the sweeter and more flavorful your muffins will be.
Light brown sugar: ½ cup packed adds that lovely caramel sweetness that makes these muffins feel like a treat.
Granulated sugar: ⅓ cup works together with the brown sugar to create the perfect level of sweetness.
Vanilla extract: 1 teaspoon brings all the flavors together with that classic vanilla warmth we all love.
Chopped walnuts: ¾ cup toasted adds the most wonderful crunch and nutty flavor. Toasting them first makes such a big difference!
How to Make Banana Protein Muffins
Step 1: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set this dry mixture aside – you’ll need it in just a minute!
Step 2: In a large bowl, whisk the Greek yogurt and peanut butter together until it’s nice and smooth. Add the eggs, mashed bananas, both sugars, and vanilla extract. Whisk everything together until it’s well combined and looks creamy.
Step 3: Gently fold the flour mixture into the banana mixture. Don’t overmix – just stir until the flour is mostly mixed in. A few lumps are totally fine and will actually make your muffins more tender!
Step 4: Scoop the batter evenly into your prepared muffin cups using about 3 heaping tablespoons for each one. Sprinkle the toasted walnuts evenly over the tops – they’ll get golden and crispy as they bake!
Step 5: Bake for 18 to 22 minutes, or until a wooden pick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then you can serve them warm or let them cool completely for about 30 minutes.
Easy and Quick Banana Protein Muffins Version
Want to make these even faster? You can skip toasting the walnuts and use them straight from the bag – they’ll still taste great! Also, if you have a food processor, you can throw the wet ingredients in there and pulse them together instead of whisking by hand. This saves you a few minutes and makes cleanup super easy!
Serving Ideas
These muffins are perfect as a complete breakfast on their own, especially with a glass of cold milk or your favorite coffee. You can also serve them as an afternoon snack with some fresh fruit like sliced strawberries or apple wedges. They’re wonderful for packed lunches too – kids love finding these treats in their lunchboxes!
Storage
Store your muffins in an airtight container or zip-top bag in the refrigerator for about 3 days. For best results, put a paper towel on the bottom of the container and another one on top of the muffins to keep them from getting soggy. To reheat, just pop them in the microwave for 15-20 seconds or warm them in a 300°F oven for 5 minutes.
Substitutions
No Greek yogurt? You can use the same amount of sour cream or even applesauce! If you’re out of peanut butter, almond butter or sunflower seed butter work beautifully. Don’t have walnuts? Try chopped pecans, almonds, or even chocolate chips for a fun twist. You can also leave the nuts out completely if you prefer smooth muffins.
Pro Tips
- Banana ripeness matters: Use bananas that are really ripe with lots of brown spots – they’re much sweeter and mash easier!
- Don’t overmix: Once you add the flour, mix just until you can’t see dry flour anymore. Overmixing makes tough muffins.
- Toast those nuts: Spread walnuts on a baking sheet and toast at 350°F for 5-7 minutes. It makes them taste so much better!
- Room temperature ingredients: Take your eggs and yogurt out 30 minutes before baking for the smoothest batter.
- Fill evenly: Use an ice cream scoop or large spoon to divide the batter evenly between cups for perfectly sized muffins.
FAQs
What if my bananas are not ripe enough?
No worries! You can speed up ripening by putting your bananas in a paper bag for a day or two. If you need them right away, heat unpeeled bananas in a 300°F oven until the peels turn black and the inside gets soft – this takes about 15 to 30 minutes!
Why are my muffins dry?
This usually happens when you add too much flour, overmix the batter, or bake them too long. Make sure you’re measuring flour correctly by spooning it into the cup and leveling it off. Also, check them at 18 minutes – every oven is different!
Can I freeze these muffins?
You bet! These freeze beautifully for up to 3 months. I love making a double batch and freezing one for busy mornings. Wrap each muffin individually in plastic wrap, then put them all in a freezer bag. They thaw quickly at room temperature!
Can I make these without nuts?
Sure! Just leave out the walnuts completely, or replace them with mini chocolate chips, dried fruit, or even coconut flakes. The muffins will be just as delicious!
I hope you and your family love these protein-packed muffins as much as we do! They’ve become a regular favorite in our house. Let me know how yours turn out – I’d love to hear about any fun variations you try!
