Description

These Viral Protein Muffins are a delicious, nutritious treat perfect for breakfast or a healthy snack. Packed with protein from Greek yogurt and protein powder, and naturally sweetened with ripe bananas and maple syrup, they’re easy to make and kid-friendly. With the option to add chocolate chips or nuts, these muffins offer a satisfying texture and flavor, all while keeping calories in check.

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed
2 large eggs
1/2 cup Greek yogurt (plain or vanilla)
1/4 cup maple syrup or honey
1/2 teaspoon vanilla extract

Dry Ingredients

1/2 cup protein powder (vanilla or chocolate)
1 cup rolled oats or oat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional

1/4 cup mini chocolate chips or chopped nuts

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract. Mix all these ingredients together until you achieve a smooth, homogeneous mixture.
Combine Dry Ingredients: Into the wet mixture, stir in the protein powder, rolled oats or oat flour, baking powder, cinnamon, and salt. Mix gently until just combined to avoid overworking the batter. If desired, fold in mini chocolate chips or chopped nuts carefully at this stage.
Fill Muffin Cups: Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
Bake Muffins: Place the muffin tray in the preheated oven and bake for 18 to 22 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean when fully baked.
Cool Down: Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Allow them to cool completely before serving or storing.

Notes

For a vegan-friendly version, use plant-based protein powder and dairy-free yogurt alternatives.
Store muffins in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the muffins in a sealed container for up to 3 months. Thaw before eating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American