Description
Delicious protein-packed muffins that are quick to make and perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (about 2 large ripe bananas)
- ½ cup creamy peanut butter (or melted unsalted butter)
- ⅓ cup maple syrup
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup protein powder (optional)
- Mini chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin pan with nonstick spray.
- In a large mixing bowl, combine Greek yogurt, mashed banana, peanut butter, maple syrup, eggs, and vanilla extract. Mix until creamy.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry mixture with the wet ingredients, folding gently until just combined.
- Divvy up the batter into the muffin pan, filling each cup about two-thirds full and optionally sprinkle mini chocolate chips on top.
- Bake for 14-16 minutes, or until golden brown and a toothpick comes out clean.
- Let cool on a wire rack before enjoying.
Notes
These muffins are make-ahead friendly and can be stored in an airtight container for up to a week. They can also be frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg