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Greek Yogurt Protein Banana Muffins

Greek Yogurt Protein Banana Muffins - recipe card
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Moist, tender, and packed with protein, these banana muffins use full-fat Greek yogurt to add richness and a protein boost without weighing down the crumb. Ripe bananas lend natural sweetness, while a touch of vanilla and cinnamon creates a classic, comforting flavor. Perfect as a high-protein breakfast, post-workout snack, or anytime treat.

Ingredients

Scale
  • 1 medium very ripe banana (about 120g), mashed
  • 1/2 cup full-fat Greek yogurt (120g)
  • 1 large egg
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats (40g)
  • 1/4 cup all-purpose flour (30g)
  • 1 scoop (30g) vanilla or unflavored protein powder (whey or plant-based)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). Line a 4-cup muffin tin with paper liners or grease the cups with nonstick spray. This ensures easy release and even baking.
  2. In a medium mixing bowl, mash the ripe banana with a fork until smooth with only small lumps remaining. The banana should be heavily speckled or mostly brown for peak sweetness and moisture.
  3. Add the full-fat Greek yogurt, egg, honey, and vanilla extract to the mashed banana. Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds. The yogurt adds protein and tenderness, while the egg binds the batter.
  4. In a separate small bowl, combine the rolled oats, all-purpose flour, protein powder, baking soda, salt, and cinnamon. Stir with a fork to break up any clumps, especially from the protein powder. These dry ingredients provide structure and protein without making the muffins heavy.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix, or the muffins will become dense and tough. A few small lumps are fine.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each about three-quarters full. The batter will be thick and sticky; use a spoon or small ice cream scoop to transfer it.
  7. Bake on the center rack for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The tops should be golden brown and spring back when lightly pressed.
  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents the bottoms from steaming and becoming soggy. Serve warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, microwave a refrigerated muffin for 20-30 seconds, or a frozen muffin for 45-60 seconds. For a crispier exterior, reheat in a 350°F (177°C) oven for 5-7 minutes. For extra protein, stir in 2 tablespoons of chopped nuts or seeds (adds ~3g protein per serving) or substitute 1/4 cup of the flour with additional protein powder, adjusting liquid as needed.

Nutrition

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Find it online: https://thehighproteinrecipes.com/greek-yogurt-protein-banana-muffins/