Description
High-Protein Greek Yogurt Banana Muffins provide a dense, moist, and satiating snack made with overripe bananas and Greek yogurt, offering sustained energy without refined sugars or heavy oils.
Ingredients
Scale
3 Overripe Bananas
1 cup Plain Greek Yogurt
2 Large Eggs
1/4 cup Pure Maple Syrup
1/4 cup Avocado Oil
1 tsp Vanilla Extract
1 1/2 cups Oat Flour or Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamo
1/2 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin ti
- Mash the 3 overripe bananas until mostly smooth
- In the large bowl with bananas, add 1 cup Greek yogurt, 2 eggs, 1/4 cup maple syrup, 1/4 cup avocado oil, and 1 tsp vanilla extract. Whisk until uniform
- Gently stir in the 1 1/2 cups oat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt until no dry flour streaks remai
- Distribute the batter evenly among the 12 muffin cups, filling about three-quarters full
- Bake for 18 to 22 minutes until a toothpick comes out clea
- Cool in the pan for 5 minutes before transferring to a wire rack
Notes
For a gluten-free option, ensure oat flour is certified gluten-free.
Add-ins like dark chocolate chips or nuts can be folded into the batter.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg