High Protein Banana Muffins

You know those bananas that got too ripe on the counter, a bit gross to use for smoothies? Overripe bananas are regular guests on our counter. And that’s why we need a good banana muffin recipe. For these muffins, you want partially blackened bananas for the best flavor. I keep my baked recipes with just enough sweetener to get a mildly sweet taste. So the sweetness from ripe bananas matters here. If you use underripe bananas, the muffins could end up bland.

These muffins are packed with high-protein ingredients such as eggs, yogurt, peanut butter, and almond flour. (About 5.5 g of protein in one muffin.) They are great when those sweet cravings hit; they are mildly sweet but also very filling. (Scroll down for the recipe)

School-safe alternative

I developed this banana muffin recipe many years ago when I didn’t pack school snacks yet. But now that my kids take snacks to school, I wanted to make them nut-free.

My family never was a big fan of sunflower butter or other nut-free alternatives until we found Oat Haus Granola Butter. My kids would eat this granola butter straight from the jar. So I decided to swap peanut butter with granola butter and make some tweaks to make the recipe school-safe. And I’m so happy with the result. They tasted like a treat, and the texture turned out soft and moist. Scroll down for the recipe!

Chocolate chips add a nice touch, but I would omit them for school. Some schools prefer to avoid seeing chocolate in packed snacks/lunches. (Once I had a teacher withhold homemade muffins I packed cause they looked dark like chocolate muffins.) Whether I agree with the policy or not, I don’t want that kind of confusion, so I stay safe. Also, my youngest will try to eat all the tops of the muffins messing up the whole batch!

Have you tried this recipe? If so, please let me know in the comments!

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High Protein Banana Muffins

Mildly sweet and filling high protein banana muffins

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 22 minutes

Servings 12 muffins

Author whiteblankspace

Ingredients

• 2 ripe bananas
• 2 eggs
• 1/4 cup plain yogurt or Greek yogurt
• 1/4 cup creamy peanut butter
• 1/3 cup maple syrup
• 2 tbsp unsalted butter melted
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup almond flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Position rack in the middle and preheat oven to 350 F.
2. In a bowl, mash bananas with a fork.
3. Add eggs and beat with the fork.
4. Mix in yogurt, peanut butter, maple syrup, butter, and vanilla extract.
5. In a separate bowl, mix all-purpose flour, almond flour, baking soda, and salt.
6. Pour the wet mixture into the dry mix. Gently stir with a rubber spatula until just combined.
7. Insert muffin liners into a muffin tin. Spoon the batter evenly into each cup.
8. Bake for about 20~22 minutes until muffin tops are lightly golden.
9. Transfer muffins to a wire rack to cool.

Recipe Notes

If using frozen bananas, thaw in the microwave for about 90 seconds before mashing.

I typically don’t do nutrition calculations but for this one I did (for my own calories counting.) So here’s what I found. 1 muffin without chocolate chips has about 5.5 g of protein and 190 calories.

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Banana Muffins with Granola Butter

delicious school-safe (nut-free) banana muffins

Course Snack

Prep Time 15 minutes

Cook Time 22 minutes

Servings 12 muffins

Author whiteblankspace

Ingredients

• 2 ripe bananas
• 2 eggs
• 1/2 cup granola butter Oat Haus
• 1/4 cup plain Greek yogurt
• 1/3 cup maple syrup
• 1/4 cup neutral tasting oil such as avocado oil
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• optional chocolate chips

Instructions

1. Position rack in the middle and preheat oven to 350 F.
2. In a bowl, mash bananas with a fork.
3. Add eggs and beat with the fork.
4. Mix in granola butter, yogurt, oil, maple syrup, and vanilla extract.
5. In a separate bowl, mix all-purpose flour, baking soda, and salt.
6. Pour the wet mixture into the dry mix. Gently stir with a rubber spatula until just combined.
7. Insert muffin liners into a muffin tin. Spoon the batter evenly into each cup. Top with chocolate chips if desired.
8. Bake for about 20~22 minutes until muffin tops are lightly golden.
9. Transfer muffins to a wire rack to cool.

Recipe Notes

I typically don’t do nutrition calculations but for this one I did (for my own calories counting.) So here’s what I found. 1 muffin without chocolate chips has about 4.5 g of protein and 230 calories.