These one-bowl banana protein muffins are perfect for a quick, high-protein breakfast or post-workout snack. They are low in sugar and freezer-friendly.
Author:charliehayes
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ripe bananas, mashed
1/4 cup unsweetened applesauce
1/4 cup Greek yogurt
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup oat flour
1 scoop (30g) vanilla or unflavored protein powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
Optional: 1/4 cup chopped nuts or sugar-free chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
In a large bowl, mash the ripe bananas until smooth.
Add the unsweetened applesauce, Greek yogurt, milk, egg, and vanilla extract to the bowl with the bananas. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, oat flour, protein powder, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
If using, fold in the chopped nuts or sugar-free chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For freezer-friendly muffins, let them cool completely. Then, wrap each muffin individually in plastic wrap or place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
To reheat, you can microwave a muffin for 20-30 seconds or let it thaw at room temperature.
Adjust the sweetness by adding a sugar substitute if desired, but the ripe bananas usually provide enough sweetness.