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A delicious plate of Wholesome Protein Banana Bread Muffins Without Refined Sugar

Wholesome Protein Banana Bread Muffins Without Refined Sugar

These wholesome banana bread muffins are packed with protein and naturally sweetened, making them a perfect healthy breakfast or snack. Easy to make and incredibly satisfying!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Muffin, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 3 count ripe bananas mashed, for natural sweetness and moisture
  • 2 count large eggs at room temperature for better emulsification
  • 0.5 cup Greek yogurt plain or vanilla, adds protein and moisture
  • 0.25 cup natural nut butter almond, peanut, or cashew, for healthy fats and flavor
  • 0.25 cup honey or pure maple syrup natural sweetener to avoid refined sugar
  • 1.5 cup whole wheat flour provides fiber and a wholesome texture
  • 0.5 cup vanilla or unflavored protein powder use whey or plant-based for an extra protein boost
  • 1 tsp baking soda helps with leavening and browning
  • 1 tsp baking powder ensures light and fluffy muffins
  • 1 tsp ground cinnamon adds warmth and spice
  • 0.5 tsp salt enhances all the flavors
  • 1 tsp pure vanilla extract for a classic aromatic touch
  • 0.5 cup chopped walnuts or dark chocolate chips optional, for added texture and flavor

Equipment

  • Muffin Tin
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line it with paper liners.
  2. Mash the bananas in a large bowl with a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. Whisk in the eggs, Greek yogurt, nut butter, honey (or maple syrup), and vanilla extract until creamy and well combined.
  4. In a separate bowl, combine the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Mix well.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
  6. If using add-ins like nuts or chocolate chips, fold them in carefully now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins are a fantastic way to use up ripe bananas and make for a convenient, healthy grab-and-go snack. Feel free to experiment with different nuts or seeds for the optional add-ins.