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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


  • 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


  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.