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Several golden-brown banana protein muffins in white paper liners on a wooden cutting board, each topped with fresh banana slices and chocolate chips, with scattered chocolate chips around the board and bananas blurred in the background.

Banana Protein Muffins

Tender, chocolate studded muffins packed with sweet ripe bananas and vanilla protein. A perfectly satisfying and easy breakfast treat for busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas Heavily spotted, plus 1 extra for garnish
  • ½ cup Greek yogurt Plain, unsweetened
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract For flavor
  • 1 ½ cups oat flour Spoon and leveled
  • 1 scoop vanilla protein powder About 30 grams
  • 1 teaspoon baking soda For lift
  • ½ teaspoon ground cinnamon For spice
  • ¼ teaspoon salt To balance sweetness
  • ½ cup chocolate chips Plus extra for sprinkling on top

Equipment

  • 1 Muffin Tin Standard 12 cup size
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Whisk For blending wet ingredients
  • 1 Rubber spatula For gentle folding

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and line a standard tin with paper wrappers.
  2. Mash the spotted bananas in a large bowl with a fork until they form a smooth puree.
  3. Whisk the Greek yogurt, eggs, and vanilla extract into the mashed fruit until fully combined.
  4. Combine the oat flour, protein powder, baking soda, cinnamon, and salt in a separate bowl.
  5. Pour the wet ingredients into the dry mixture and gently fold until just barely mixed.
  6. Stir the chocolate chips into the batter carefully so they distribute evenly throughout the bowl.
  7. Scoop the finished batter into the prepared muffin cups until each is about three quarters full.
  8. Press a thin banana slice and a few extra chocolate chips onto the top of each muffin.
  9. Bake for 18 minutes until golden brown, then cool on a wire rack before serving.

Notes

Do not overmix the batter once the dry ingredients are added, or the muffins will become dense. Toss the chocolate chips in a pinch of flour to prevent them from sinking.