You know those bananas that got too ripe on the counter, and it’s a bit gross to freeze. Yeah, that’s why we all need a good banana muffin recipe. These muffins are packed with high-protein ingredients such as eggs, yogurt, peanut butter, and almond butter. They are great for when those sweet cravings hit; mildly sweet but also very filling.
High Protein Banana Muffins
Mildly sweet and filling high protein banana muffins
- 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
Position rack in the middle and preheat oven to 350 F.
In a bowl, mash bananas with a fork.
Add eggs and beat with the fork.
Mix in yogurt, peanut butter, maple syrup, butter, and vanilla extract.
In a separate bowl, mix all-purpose flour, almond flour, baking soda, and salt.
Pour the wet mixture into the dry mix. Gently stir with a rubber spatula until just combined.
Insert muffin liners into a muffin tin. Spoon the batter evenly into each cup.
Bake for about 20~22 minutes until muffin tops are lightly golden.
Transfer muffins to a wire rack to cool.
If using frozen bananas, thaw in the microwave for about 90 seconds before mashing.