Delicious and healthy banana protein muffins that are perfect for a quick breakfast or post-workout snack. These muffins are moist, naturally sweetened with ripe bananas, and packed with protein to keep you energized.
3 ripe bananas, mashed
2 large eggs
1/4 cup honey
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup plain Greek yogurt
1/4 cup unsweetened almond milk
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, honey, unsweetened applesauce, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the whole wheat flour, vanilla protein powder, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Do not overmix.
Add the plain Greek yogurt and unsweetened almond milk to the batter and fold in until just incorporated.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.