Description
Make these moist, fluffy protein muffins quickly using a single bowl. They are perfect for meal prep, a healthy breakfast, or a post-workout snack.
Ingredients
Scale
- 1 ripe banana, mashed
- 1/2 cup plain Greek yogurt or cottage cheese
- 1/4 cup melted coconut oil or butter
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour or all-purpose flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
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 banana until mostly smooth.
- Add the Greek yogurt (or cottage cheese), melted oil, maple syrup, egg, and vanilla extract to the bowl with the banana. Whisk until combined.
- Add the flour, protein powder, baking soda, baking powder, and salt to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- 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 a lower sugar option, reduce the maple syrup to 3 tablespoons.
- These muffins freeze well; store them in an airtight container for up to 3 months.
- If using cottage cheese, blend it first to ensure a smoother texture in the batter.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg