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two banana oat protein muffins stacked on parchment paper with ripe banana

High Protein Banana Muffins

AuthorLily Mellow
Soft, fudgy, and deeply chocolatey, these high-protein banana muffins are made with Greek yogurt, oat flour, almond flour, and chocolate protein powder. They’re gluten-free, made in one bowl, ready in just 35 minutes, and pack about 8g of protein per muffin.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings12 muffins
Calories240 kcal

Equipment

  • Standard 12-cup muffin pan
  • Large mixing bowl
  • Whisk + rubber spatula
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 2 very ripe bananas about 200g / 7oz, mashed
  • ½ cup 120g plain full-fat Greek yogurt
  • ½ cup 100g cane sugar
  • ¼ cup 60ml light olive oil or avocado oil
  • 2 tsp vanilla extract
  • 2 large eggs

DRY INGREDIENTS

  • 1½ cups 135g oat flour (certified GF if needed)
  • ½ cup 50g almond flour
  • ½ cup 50g chocolate protein powder
  • ¼ cup 25g unsweetened cacao powder
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine salt

MIX-INS & TOPPINGS

  • ½ cup 85g chocolate chips, divided (reserve 2 tbsp for topping)

Instructions 

  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners and spray lightly with cooking oil.
  2. Mash the ripe bananas in a large bowl until smooth.
  3. Add the Greek yogurt, cane sugar, oil, and vanilla. Whisk until fully combined. Add the eggs and whisk again.
  4. Add the oat flour, almond flour, protein powder, cacao powder, baking powder, cinnamon, and salt. Stir gently with a spatula until just combined — do not overmix.
  5. Fold in most of the chocolate chips, reserving 2 tbsp for the tops.
  6. Divide the batter evenly among the 12 liners, filling nearly to the top. Scatter the reserved chocolate chips over each muffin.
  7. Bake at 425°F (220°C) for 5 minutes — do not open the oven door.
  8. Reduce the oven temperature to 350°F (175°C) without opening the oven. Continue baking for 16–18 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and let them cool for at least 10 minutes before eating.

Notes

Note 1 — Storage & Meal Prep:
Counter: 3 days airtight. Fridge: up to 7 days. Freezer: up to 3 months
— freeze individually, microwave 45-60 sec from frozen.
Batter keeps refrigerated up to 24 hours unbaked.
Note 2 — Without Protein Powder:
Replace the ½ cup protein powder with ¼ cup extra oat flour + ¼ cup extra
almond flour + 1 extra tbsp cacao + 2 tbsp nut butter.
Protein per muffin will be lower but texture stays fudgy.
Note 3 — Protein Powder Tips:
Best results with a whey-casein blend. Plant-based powders work — add 1-2
tbsp milk if the batter seems too thick after mixing.