Description
Simple, single-serve muffins made with banana and Greek yogurt for a high-protein, low-sugar breakfast or snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup Greek yogurt (plain, non-fat)
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 1 scoop (about 30g) vanilla or unflavored protein powder (whey or casein)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas thoroughly.
- Add the Greek yogurt, maple syrup, egg, and vanilla extract to the mashed bananas. Mix until just combined.
- In a separate bowl, whisk together the whole wheat flour, oat flour, protein powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the chopped nuts, if using.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For freezer storage, cool the muffins completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 3 months.
- To reheat from frozen, microwave for 30 to 60 seconds.
- You can substitute almond flour for oat flour for a slightly different texture, adjusting liquid slightly if needed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8
- Sodium: 110
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 12
- Cholesterol: 25