Recipes · Snack
High-Protein Banana Muffins
Moist, naturally sweet banana muffins boosted with whey and Greek yogurt for a snack that actually keeps you full. Perfect for batch-baking and grabbing on the go.
AIMethod
Preheat the oven to 180°C (fan) and line an 8-cup muffin tin with paper cases, or lightly grease it.
Blend the rolled oats in a food processor until you get a fine oat flour, then tip into a large bowl with the protein powder, baking powder, baking soda, cinnamon and salt. Whisk to combine.
In a second bowl, mash the ripe bananas with a fork until almost smooth. Add the eggs, Greek yogurt, honey and milk, then whisk until well blended.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — don't overmix. Fold in most of the chocolate chips, keeping a handful for the top.
Divide the batter evenly between the 8 cups (about ¾ full) and scatter the reserved chocolate chips over the top.
Bake for 18-22 minutes, until risen, golden and a skewer inserted in the centre comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 4 days, or freeze for meal prep.
Make it yours
Adapt it to your macros.
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