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High Protein Banana Bread Protein Muffins

High Protein Banana Bread Protein Muffins - recipe card
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Moist, protein-packed banana bread muffins with a tender crumb and nutty crunch from walnuts. Each muffin delivers nearly 18g of protein, making it an ideal post-workout snack or a quick breakfast. The combination of Greek yogurt, cottage cheese, and vanilla protein powder ensures a soft texture without sacrificing flavor.

Ingredients

Scale
  • 1/2 cup oat flour (60g)
  • 1/4 cup all-purpose flour (30g)
  • 1 scoop (30g) vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 medium ripe bananas (about 200g total), mashed
  • 2 large eggs
  • 1/4 cup full-fat Greek yogurt (60g)
  • 1/4 cup cottage cheese (60g)
  • 1 tablespoon honey (21g)
  • 2 tablespoons whole milk (30ml)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts (30g)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 4-cup standard muffin tin with paper liners or lightly grease the cups with nonstick spray. This ensures easy removal and even browning.
  2. In a medium bowl, whisk together the oat flour, all-purpose flour, protein powder, baking powder, baking soda, cinnamon, and salt. Set aside. Combining dry ingredients first prevents clumps and distributes leaveners evenly.
  3. In a large bowl, mash the bananas with a fork until smooth with a few small lumps. The riper the bananas, the sweeter and more moist the muffins will be. Add the eggs, Greek yogurt, cottage cheese, honey, milk, and vanilla extract. Whisk until fully combined and smooth.
  4. Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined — about 10 to 12 strokes. Do not overmix, or the muffins will become dense and tough. A few streaks of flour are fine.
  5. Fold in the chopped walnuts with a few more gentle strokes. The nuts add texture and a dose of healthy fats. If you prefer, reserve a few walnut pieces to sprinkle on top of each muffin before baking.
  6. Divide the batter evenly among the 4 muffin cups, filling each about three-quarters full. The batter will be thick but spoonable. Smooth the tops lightly with the back of a spoon.
  7. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The internal temperature should reach 200°F (93°C) for a fully baked interior.
  8. Remove the tin from the oven and let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely — at least 15 minutes. Cooling on a rack prevents soggy bottoms.
  9. Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, wrap each muffin individually in plastic wrap and place in a freezer bag; freeze for up to 3 months. Reheat in a microwave for 20–30 seconds, or in a 350°F (177°C) oven for 5–7 minutes.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a microwave for 20-30 seconds, or in a 350°F (177°C) oven for 5-7 minutes. For a nut-free version, substitute chopped walnuts with unsweetened coconut flakes or omit entirely. To boost protein further, add an extra 1/2 scoop of protein powder and increase milk by 1 tablespoon; adjust baking time slightly if needed.

Nutrition

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