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One-Bowl Banana Protein Muffins with Greek Yogurt

A single, perfectly baked banana protein muffin sitting on a small white plate, backlit by window light.
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Make these easy, high-protein banana muffins in just one bowl for a perfect grab-and-go breakfast or post-workout snack. They are low in sugar and freeze well.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup melted coconut oil or neutral oil
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour or whole wheat pastry flour
  • 1 scoop (about 30g) vanilla or unflavored whey protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the Greek yogurt, melted oil, maple syrup, egg, and vanilla extract to the mashed bananas. Whisk until just combined. This is your wet mixture.
  4. In the same bowl, add the flour, protein powder, baking soda, cinnamon, and salt directly on top of the wet ingredients.
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are fine.
  6. Fold in the chopped nuts, if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer protein muffins: Once completely cool, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag. They keep well for up to 3 months. Thaw overnight on the counter or microwave for 30-45 seconds.
  • To make these macro friendly muffins even easier, use overripe bananas; they add more natural sweetness, allowing you to reduce the added maple syrup slightly.
  • If you prefer a different protein source, substitute the whey with 1/2 cup of oat flour and 1/4 cup of almond flour for a similar texture, though the protein content will decrease.

Nutrition

Find it online: https://tastytipster.com/banana-protein-muffins-one-bowl-recipe/