Description
Delightful and nourishing banana muffins packed with protein, perfect for breakfast or a cozy afternoon snack.
Ingredients
Scale
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe; about 2 large)
- ½ cup creamy peanut butter (or melted unsalted butter)
- â…“ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- â…“ cup protein powder (optional)
- Mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F and coat a standard muffin pan with nonstick spray.
- Stir together the Greek yogurt, mashed banana, peanut butter, maple syrup, lightly beaten eggs, and vanilla extract until smooth and creamy.
- Add all-purpose flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix well.
- Combine the yogurt mixture into the flour mixture, stirring until just combined, avoiding overmixing.
- Divide the batter among the prepared muffin pan, using about 1/4 cup for each muffin.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
- Cool for a minute in the pan, then carefully remove the muffins and allow them to cool completely on a wire rack.
Notes
These muffins are freezer-friendly and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg