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Servings: 12 muffins

High-Protein Banana Muffins (Gluten Free)

These high-protein banana muffins are moist, delicious, and perfect for meal prep— plus, they’re naturally gluten free!
Print Recipe
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 scoops protein powder of choice
  • 2 cups oat flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 cup chocolate chips plus more for topping
  • 1/2 tsp cinnamon optional
  • pinch salt

Instructions

  1. Preheat the oven to 350°F and line or grease a 12-cup muffin tin.
  2. In a large bowl, mash the bananas. Stir in Greek yogurt, eggs, vanilla, and maple syrup until smooth.
  3. In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  4. Add dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups. Sprinkle extra chocolate chips on top if desired.
  6. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
  7. Let cool slightly before enjoying!

Notes

Keep high-protein banana muffins in an airtight container at room temp for 2 days or in the fridge for up to 5 days.