Protein Banana Nut Muffins
These protein banana nut muffins are soft, moist, and perfectly sweet with rich banana flavor, toasted walnuts, and warm cinnamon. Made with Greek yogurt and protein powder, they’re a high-protein, bakery-style treat that’s perfect for breakfast, snacks, or meal prep.
Ingredients
- 1 cup mashed very ripe banana about 2–3 bananas
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- ½ cup chopped walnuts plus extra for topping
- ½ cup brown sugar
- 2 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 2 eggs
- ½ cup plain Greek yogurt full-fat preferred
- ⅓ cup melted coconut oil or avocado oil
- ¼–⅓ cup milk (of choice) if needed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with liners.
- In a bowl whisk together the dry ingredients: flour, protein powder, baking powder, baking soda, salt, cinnamon & walnuts.
- In a separate bowl whisk together the wet ingredients: mashed banana, eggs, greek yogurt, melted oil, brown sugar, maple syrup & vanilla.
- Add the wet ingredients into the dry. Gently fold until just combined (If batter feels too thick, add 1–2 tbsp milk. It should be thick but scoopable. Do not overmix!)
- Fill muffin cups about ¾ full.
- Sprinkle extra walnuts on top
- Bake 18–22 minutes, until a toothpick comes out with moist crumbs.
- Let cool 10 minutes before removing from pan.
Notes
Room temp: 2 days
Fridge: 5 days
Freezer: up to 2 months They reheat beautifully for 15–20 seconds.
Fridge: 5 days
Freezer: up to 2 months They reheat beautifully for 15–20 seconds.