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Protein-Packed Banana Oat Muffins Recipe

American · Breakfast · 30 min total

These moist and fluffy muffins are packed with protein from Greek yogurt and eggs, making them a perfect breakfast or snack to fuel your day.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together oats, protein powder, baking powder, baking soda, and salt.
3. In a separate bowl, mash bananas. Add eggs, yogurt, honey, and vanilla; whisk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra protein, add 1/4 cup chopped nuts or seeds to the batter.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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