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Protein Banana Muffins

Protein banana muffins with oat flour and vanilla protein powder bake up golden and tender with a classic banana-bread flavor. The batter is whisked and folded just until combined for a soft crumb that stays moist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 3 ripe bananas, mashed Very ripe, spotty bananas for best natural sweetness.
Eggs
  • 2 2 large eggs
Greek yogurt
  • 0.33333333333333 cup 1/3 cup Greek yogurt
Honey
  • 0.25 cup 1/4 cup honey
Butter
  • 2 tbsp 2 tbsp melted butter
Vanilla extract
  • 1 tsp 1 tsp vanilla extract
Oat flour
  • 1.5 cup 1 1/2 cups oat flour
Vanilla protein powder
  • 0.33333333333333 cup 1 scoop (about 1/3 cup) vanilla protein powder
Baking soda
  • 1 tsp 1 tsp baking soda
Cinnamon
  • 0.5 tsp 1/2 tsp cinnamon
Salt
  • 0.25 tsp 1/4 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350°F and line a muffin tin with liners, using a steady oven temperature for even domes and browning.
Mix wet ingredients
  1. In a large bowl, whisk together the mashed bananas, eggs, yogurt, honey, melted butter, and vanilla until smooth and cohesive.
Mix dry ingredients
  1. In a separate bowl, whisk the oat flour, protein powder, baking soda, cinnamon, and salt until evenly combined and no clumps remain.
Combine
  1. Fold the dry ingredients into the wet ingredients until just combined to avoid overmixing and dense muffins.
Fill the pan
  1. Divide the batter evenly among the muffin cups so they bake at the same rate.
Bake
  1. Bake for 18-20 minutes at 350°F, until a toothpick inserted in the center comes out clean with no wet batter.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack so the tops finish setting without getting soggy.

Notes

For the best sweetness and texture, use very ripe, spotty bananas. After adding the dry mixture, stop as soon as no flour streaks remain—overmixing can make the muffins dense. Store in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. For a gluten-free option, use certified gluten-free oat flour if needed.