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–+ servings
Protein banana muffins studded with chopped walnuts and chocolate chips.

Banana Protein Muffins

These banana protein muffins taste like your favorite banana bread, just with a little extra protein packed inside. They're soft, moist and loaded with ripe bananas, Greek yogurt and whole wheat flour, plus your choice of mix-ins.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 servings

Ingredients  

  • 1 3/4 cups whole wheat flour
  • 1/3 cup protein powder of choice 
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed very ripe bananas
  • 1/2 cup Greek yogurt 
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil 
  • 2 teaspoons vanilla extract 
  • 2/3 cup chopped walnuts or chocolate chips, plus more for topping (optional)

Instructions 

  • Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners. 
  • In a medium bowl, whisk together flour, protein powder, brown sugar, baking soda and 1/2 teaspoon kosher salt.
  • In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, olive oil and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir just until combined.
  • Stir in the chopped nuts or chocolate chips (optional). 
  • Divide the batter evenly among the muffin pan cups, filling each cup 3/4 full. Top the muffins with additional chopped walnuts or chocolate chips, if desired. 
  • Bake the muffins until a toothpick inserted comes out clean, 18 to 22 minutes.
  • Remove them from the oven and allow them to cool in the pan for 10 minutes before serving. 

Notes

  • Protein powder: I developed and tested this recipe with Levels vanilla whey protein powder and prefer vanilla since it complements the vanilla extract in the batter. Different types and brands of protein powder absorb moisture differently, so the texture may vary if you use another variety.
  • Bananas: You'll need about 3 medium bananas to get 1½ cups mashed. The riper the better; heavily speckled or nearly black bananas are sweeter and pack more flavor. Not ripe enough? Check out my quick banana ripening trick.
  • Mix-ins: Fold in up to ⅔ cup of chopped walnuts, pecans, chocolate chips or fresh berries, or a combination. Add extra on top before baking for a bakery-worthy finish.
  • To store: Keep the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To freeze: Let the muffins cool completely, then wrap each one individually in plastic wrap and place in an airtight freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave individually straight from frozen.
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