Quick Description
These High-Protein Greek Yogurt Banana Muffins are a delightful, moist treat packed with the goodness of ripe bananas, Greek yogurt, and peanut butter. Perfect for breakfast or a snack, these muffins are loaded with protein and flavor while remaining light and nutritious. The chocolate topping adds an indulgent touch!
Servings & Timing
Serves: 12 muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~35 minutes
Ingredients List
2 ripe bananas (mashed)
½ cup Greek yogurt
⅓ cup peanut butter
1 ½ cups rolled oats (or oat flour for a smoother texture)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
¼ tsp cinnamon
1 egg
¼ cup honey or maple syrup (optional, depending on sweetness preference)
¼ cup dark chocolate chips (for topping)
2 tbsp peanut butter (melted, for drizzling)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it with non-stick spray. - Prepare the Batter
In a large bowl, mash the ripe bananas until smooth. Add the Greek yogurt, peanut butter, egg, honey (if using), and vanilla extract. Stir until well combined.
In a separate bowl, combine the oats, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until everything is mixed well.
- Fill the Muffin Tin
Spoon the batter into the muffin tin, filling each cup about three-quarters full. - Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. - Add the Toppings
Melt the peanut butter and drizzle it over the cooled muffins. Sprinkle chocolate chips on top for an added treat.
Nutrition (per muffin)
Approximate values:
Calories: 200
Protein: 7g
Carbs: 22g
Fat: 10g
Fiber: 3g
Benefits
High-Protein: Greek yogurt and peanut butter give these muffins a nice protein boost to keep you fuller longer.
Delicious & Filling: Packed with healthy fats from peanut butter and fiber from oats, making these muffins the perfect snack.
Easy to Make: Simple ingredients, easy preparation, and perfect for meal prepping.
Customizable: Add-ins like nuts, seeds, or dried fruits are great options for extra texture and flavor.
Additional Notes
Sweetener: If you prefer a sweeter muffin, feel free to add a little extra honey or maple syrup to the batter.
Vegan Option: Replace the egg with a flax egg and use dairy-free Greek yogurt for a vegan version.
Storage: These muffins can be stored in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
Dietary Info
High-Protein: Yes
Low-Carb: Yes (when using a minimal amount of sweetener)
Gluten-Free Option: Yes (using oat flour)
Dairy-Free Option: Yes (with substitutions)
Brief Introduction
These High-Protein Greek Yogurt Banana Muffins are not only delicious but also a healthy choice for breakfast or a snack. With the added goodness of peanut butter and Greek yogurt, these muffins provide a protein-packed, low-carb treat that will keep you feeling satisfied and energized throughout the day.
Step-by-Step Cooking Guide
Preheat the oven and prepare your muffin tin.
Mash the bananas and combine with Greek yogurt, peanut butter, and egg.
Mix the dry ingredients separately, then combine them with the wet ingredients.
Spoon the batter into the muffin tin and bake for 20–25 minutes.
Drizzle with melted peanut butter and top with chocolate chips.
Ingredient Details & Substitutions
Greek Yogurt: Adds creaminess and a nice boost of protein.
Peanut Butter: Use natural peanut butter for a healthier option.
Oats: Use rolled oats for texture or oat flour for a finer, smoother consistency.
Recipe Variations & Serving Suggestions
Add-ins: Add chopped nuts, seeds, or dried fruit like raisins or cranberries for extra texture.
Chocolate Lover: Add more chocolate chips or drizzle extra melted chocolate for an indulgent treat.
Top with Whipped Cream: For an even sweeter experience, serve with a dollop of whipped cream or a scoop of Greek yogurt.
Storage & Make-Ahead
Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Freeze muffins for up to 1 month. Reheat in the microwave or oven for a quick treat.
