Description
These Healthy Banana Muffins combine the natural sweetness of ripe bananas with the wholesome goodness of almond flour, oats, and vanilla protein powder, creating a nutritious and delicious snack or breakfast option. Moist and tender, these muffins are lightly sweetened with maple syrup and spiced with cinnamon, making them an excellent choice for a healthy treat.
Ingredients
Scale
Wet Ingredients
- 3 extra ripe bananas, mashed
- 0.5 cup plain Greek yogurt (non-fat or 2%)
- 1 large egg
- 0.25 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup blanched almond flour
- 1 cup rolled oats
- 2 scoops vanilla protein powder
- 1 tsp baking soda
- 0.5 tsp sea salt
- 1 tsp cinnamon
Instructions
- Preheat and Prepare Wet Mixture: Preheat your oven to 400°F (200°C) and line your muffin tin with liners. In a large bowl, mash the 3 extra ripe bananas until they form a liquidy pulp with only small lumps remaining. Whisk in the Greek yogurt, egg, maple syrup, and vanilla extract until the mixture is pale and emulsified.
- Combine Dry Ingredients: Add the almond flour, rolled oats, vanilla protein powder, baking soda, sea salt, and cinnamon directly to the wet mixture. Gently fold everything together with a spatula until no dry streaks remain. Be careful not to overmix, as this can make the muffins tough.
- Fill Muffin Liners: Divide the batter evenly into the 12 muffin liners in the tin.
- Bake at High Temperature: Place the muffin tin in the oven and bake for 5 minutes at 400°F (200°C). This initial high heat helps the muffins rise quickly, creating a tall dome.
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 13 minutes, or until a toothpick inserted in the center comes out clean and the muffin tops feel springy.
Notes
- Use extra ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender.
- Protein powder adds extra nutrition but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- Freeze leftover muffins for up to 3 months; thaw before serving.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: banana muffins, healthy muffins, almond flour muffins, protein muffins, gluten free banana muffins, oats muffins, breakfast muffins
