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Wholesome Protein-Packed Blueberry Banana Muffins

protein-packed blueberry banana muffins - featured image
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These muffins are a quick, easy, and healthy breakfast or snack option, packed with protein and natural sweetness from bananas and blueberries. They offer a moist texture and a subtle protein boost, perfect for busy mornings or post-workout fuel.

Ingredients

Scale
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup plain protein powder (mild-flavored whey or plant-based)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt (or dairy-free coconut yogurt)
  • 1/4 cup honey or maple syrup
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with paper liners.
  2. In a large bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt until evenly mixed.
  3. In another bowl, mash the ripe bananas until smooth but slightly chunky. Add Greek yogurt, honey, eggs, melted butter, and vanilla extract; whisk until fully combined.
  4. Slowly pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
  5. Fold in the blueberries carefully to avoid crushing them. If using frozen blueberries, add them straight from the freezer and fold gently.
  6. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full (approximately 3 tablespoons per cup).
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even heat distribution.
  8. Remove muffins from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs for better texture. Fold blueberries in gently to avoid bursting and color bleed. If muffins brown too fast, tent with foil halfway through baking. Frozen blueberries can be used straight from the freezer. For gluten-free, substitute whole wheat flour with gluten-free all-purpose blend and add an extra egg or flaxseed meal for binding. For vegan, use flax eggs, coconut yogurt, and coconut oil instead of butter.

Nutrition

Keywords: blueberry muffins, banana muffins, protein muffins, healthy muffins, breakfast muffins, snack muffins, whole wheat muffins, gluten-free option, vegan option

Find it online: https://milacook.com/wholesome-protein-packed-blueberry-banana-muffins-recipe-easy-and-healthy/