Description
Fluffy Banana Protein Muffins make a moist, satisfying breakfast or snack with ripe bananas, maple syrup, warm spices, and protein powder.
Ingredients
Scale
- 3 large extra-ripe bananas, about 300 grams or 1 cup mashed
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 tablespoon olive oil, avocado oil, melted coconut oil, or another mild oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour or whole-wheat pastry flour
- 1/2 cup protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 1 tablespoon cornstarch, optional
- 1/2 to 1 cup chocolate chips, chopped nuts, or another mix-in, optional
Instructions
- Preheat the oven to 425°F. Coat a standard 12-cup muffin pan with cooking spray or line it with paper liners.
- Mash the bananas in a medium bowl. Add the egg, maple syrup, oil, and vanilla, then whisk until smooth.
- In a separate large bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cornstarch.
- Toss any optional chocolate chips, nuts, berries, or dried fruit with the dry ingredients.
- Make a well in the dry mixture and pour in the wet mixture. Fold gently until just combined.
- Divide the batter among the 12 muffin cups, filling each cup nearly to the top.
- Bake at 425°F for 5 minutes.
- Without opening the oven, reduce the temperature to 350°F and bake for 12 to 15 minutes.
- Check the muffins with a toothpick. Remove them when it comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack.
Notes
- Use extra-ripe, heavily spotted bananas for the sweetest flavor and softest texture.
- Spoon flour into the measuring cup and level it with a knife rather than scooping directly from the bag.
- Do not overmix the batter. A few small flour streaks are fine.
- Use any mild oil, including olive oil, avocado oil, or melted coconut oil.
- Replace the protein powder with an additional 1/2 cup flour when needed.
- For an egg-free version, replace the egg with one flax egg.
- For a vegan version, use a flax egg, maple syrup, and plant-based protein powder.
- For a gluten-free version, use a cup-for-cup gluten-free all-purpose flour blend.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze cooled muffins in a freezer-safe container for up to 3 months.
- Nutrition does not include optional chocolate chips, nuts, berries, or other mix-ins.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 117
- Sugar: 7
- Sodium: 202
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 6
- Cholesterol: 23