Save this High-Protein One-Step Banana Muffin recipe for busy mornings! These muffins are quick, easy, and packed with protein, making them perfect for a healthy start to your day. Whether you add blueberries or dark chocolate chips, they’re sure to be a hit. Store them in the fridge or freezer for a convenient grab-and-go breakfast.
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Preheat oven to 350°F (175°C).
Blend all ingredients in a blender until smooth. Add mix-ins like berries or chocolate before blending for uniformity, or stir in after for texture.
Pour into muffin tins and top with extras if desired.
Bake for 15–20 minutes or until golden and set.
Cool and enjoy! Store in the fridge or freezer.
For a sweeter muffin, use overripe bananas as they add natural sweetness.
If you prefer a crunchier texture, stir in nuts or seeds before baking.
To make these muffins dairy-free, substitute Greek yogurt with a plant-based yogurt alternative.
Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw them and drain any excess liquid before blending.
How do I store these muffins?
Store them in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Can I make these muffins gluten-free?
Yes, ensure you use certified gluten-free oats to make this recipe gluten-free.
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with a plant-based yogurt or even unsweetened applesauce for a dairy-free option.
Can I double the recipe?
Yes, you can easily double the recipe to make more muffins. Just adjust the baking time slightly if needed.
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