Description
Delicious and nutritious protein-rich banana muffins made with wholesome ingredients, perfect for breakfast or a snack.
Ingredients
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe; about 2 large bananas)
- ½ cup creamy peanut butter (or melted unsalted butter)
- ⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 large 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 the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
- Stir together the whole-milk plain Greek yogurt, mashed bananas, creamy peanut butter, maple syrup, beaten eggs, and pure vanilla extract in a large bowl until smooth.
- Combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in another bowl.
- Incorporate the yogurt mixture into the flour mixture gently until no dry flour remains. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin pan, using about ¼ cup in each muffin compartment.
- Bake for 14-16 minutes or until the edges are lightly golden brown, and a cake tester inserted into the center comes out clean.
- Allow cooling for a minute or two. Remove muffins from pan and cool completely on a wire rack before serving.
Notes
Use very ripe bananas for maximum sweetness and moisture. Consider adding mini chocolate chips for an extra treat.