Nourish & Nosh

Protein Banana Muffins

Top of the Mornin’ to Ya and Happy St. Paddy’s Day!

Disclaimer: These muffins have absolutely nothing to do with St. Patrick’s Day😂However, they are my latest creation for powering up your snack game (or breakfast . . . or dessert . . . )!

These are a delicious blend of moist, banana-goodness with a good punch of protein to Fill and Fuel you up. They are the perfect reminder that healthy can be seriously delicious!

We don’t eat a lot of bananas around here. I seriously can’t remember the last time I peeled a banana just to sit down and eat it. But I do like to buy them so they can sit in my fruit bowl to get good and ripe and brown. Then I cut them in half, peel them, and pop them in the freezer for baking and smoothies.

My Protein Banana Muffins come together very quickly because they’re made in the blender. You’ll start with 2 very ripe bananas. If you freeze them like I do, just put them in the microwave for 45-60 seconds to thaw them before you add them to your blender. The protein boost comes from Greek yogurt, protein powder, and almond flour. There’s also a lovely fiber component in the form of good old rolled oats.

The chocolate chips are optional. (But come on! You know you want them!) They elevate the already delicious muffins to the “roll your eyes back” level of deliciousness.

Print

Protein Banana Muffins

Cook Time 10 minutes
Servings 12 muffins

Equipment

  • 1 Blender
  • 1 muffin tin (12 "regular" size)

Ingredients

  • 2 Very Ripe Bananas
  • 1 cup Greek Yogurt
  • 2 large Eggs
  • 1 1/2 cups Rolled Oats
  • 1/2 cup Vanilla Protein Powder (I use Orgain)
  • 1/4 cup Almond Flour (you can sub with 1/4 more rolled oats)
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Maple Syrup (If your protein powder is unsweetened, you may need to add a bit more)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/3 – 1/2 cup Semi-Sweet Chocolate Chips

Instructions

  • Preheat oven to 400 degrees.
  • Prepare a one-dozen muffin tin with cooking spray. (If you're using paper liners, you'll want to spray those so your muffins will pop right out.)
  • Add all ingredients (*except chocolate chips) to Blender, and blend until all ingredients are incorporated and smooth.
  • Remove blender blade and stir in the chocolate chips.
  • Use a large cookie scoop to evenly distribute batter between 12 muffin cups.
  • Bake for 15 to 20 minutes. You'll want the tops to be puffed and golden brown and a toothpick inserted into the center muffin comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes before removing.
  • These muffins can be completely cooled, then stored in the freezer for up to three months. Just reheat in the microwave!

These Protein Banana Muffins are not only a delicious way to satisfy your sweet cravings without spiking your blood sugar, but they’re also a powerhouse snack that keeps you energized throughout your day!

I hope you’ll give them a try to add a little extra pep to your day! Let me know how you like them!

*Note about Affiliate Links: I have created some links to products that I have researched and personally use and enjoy. In utilizing these links, Elevated Nesting may earn a small commission (at no additional cost to you).

Excited to be linking up with:

Elevated Nesting

I’m Chris. I’m a fifty-something Nurse and Empty Nester living, working, and playing in the Colorado Rockies. Elevated Nesting is a relaxed space to share and learn about Healthy Aging and how we can flourish in this stage of life!

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