Reduced-Fat, High-Protein Banana Muffins
Reduced-Fat, High-Protein Banana Muffins
Ingredients
For the Muffins
- 2 ripe bananas, mashed (about 3/4 cup)
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk, dairy or non-dairy
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or generously grease a mini loaf pan (for about 4 mini loaves) with cooking spray or butter.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, brown sugar, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and the dry ingredients are well combined.
⏱️ 3 min
- 3
In a separate medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth. Stir in the large egg, plain non-fat Greek yogurt, vegetable oil, and vanilla extract until all the wet ingredients are well incorporated.
⏱️ 4 min
- 4
Pour the wet banana mixture into the bowl with the dry ingredients. Using a spatula, stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a tender muffin.
⏱️ 3 min
- 5
Divide the batter evenly among the prepared muffin cups or mini loaf molds. Fill each about two-thirds full.
⏱️ 2 min
- 6
Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin or mini loaf comes out clean. The tops should be lightly golden brown.
⏱️ 18 min•🌡️ 375
- 7
Remove the pan from the oven and let the muffins or mini loaves cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Reduced-Fat, High-Protein Banana Muffins
Ingredients
For the Muffins
- 2 ripe bananas, mashed (about 3/4 cup)
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk, dairy or non-dairy
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or generously grease a mini loaf pan (for about 4 mini loaves) with cooking spray or butter.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, brown sugar, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and the dry ingredients are well combined.
⏱️ 3 min - 3
In a separate medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth. Stir in the large egg, plain non-fat Greek yogurt, vegetable oil, and vanilla extract until all the wet ingredients are well incorporated.
⏱️ 4 min - 4
Pour the wet banana mixture into the bowl with the dry ingredients. Using a spatula, stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a tender muffin.
⏱️ 3 min - 5
Divide the batter evenly among the prepared muffin cups or mini loaf molds. Fill each about two-thirds full.
⏱️ 2 min - 6
Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin or mini loaf comes out clean. The tops should be lightly golden brown.
⏱️ 18 min•🌡️ 375 - 7
Remove the pan from the oven and let the muffins or mini loaves cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
⏱️ 5 min