High-Protein Banana Oat Muffins

Delicious and Easy High Protein Banana Oat Muffins Recipe for a Healthy Breakfast or Pre-Workout Snack

If you’re looking for a delicious, protein-packed snack that can power you through your day, these Banana Protein Muffins are the perfect solution! Made with ripe bananas, high-protein ingredients, and a sprinkle of chocolate chips, these muffins are not only tasty but also great for boosting your energy—whether you're grabbing one before a workout or as a quick breakfast on the go.

My intern, Cassi Land, and I, experimented with 4 different batches of these muffins until we found the perfect combination of protein, flavor, and texture. Between regular flour, oat flour, protein pancake mixes, expired baking soda (yes apparently this can expire - who knew), protein powder, yogurt brands, butter vs no butter, you name it. We finally think we got the perfect recipe. 

As retired athletes and active people ourselves, Cassi and I believe that these muffins are perfect for every busy, active body and we can’t wait for you to try them and let us know how you incorporate them into your day! 

High protein banana oat muffins

Why You'll Love This Recipe:

• High in Protein: Thanks to Kodiak Power Cakes mix, Greek yogurt, and protein powder, these muffins are loaded with double the amount of protein in tradtional muffins.

• Naturally Sweetened: The bananas and light brown sugar provide just the right amount of sweetness.

• Perfect for pre-workout fuel: The carbohydrate and protein ratio makes these muffins ideal for athletes or active bodies that need a pre-exercise fuel that gives them energy and supports their muscle recovery.

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Ingredients for High-Protein Banana Oat Muffins

Yields: 12 muffins

Time: 30 minutes

Fiber boost with oats, high protein flour, and vanilla ice cream protein powder

• 1 cup Kodiak Power Cakes Flapjack & Waffle Mix 

• ½ cup old fashioned oats

• 1 scoop Optimum Vanilla Ice Cream protein powder

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon (additional for on top)

• ¾ teaspoon baking soda.

• ⅓ cup mini chocolate chips

• ½ teaspoon salt (additional for top)

• 1 Oikos Triple Zero Vanilla yogurt 

• ½  stick of softened butter

• 2 large eggs

• 1 cup mashed banana (from 2 very ripe bananas) 

• ½ cup packed light brown sugar (additional for on top)

• ⅓ cup granulated sugar

• 1 teaspoon vanilla extract

• ¾ cup chopped walnuts, toasted (added to the tops of the muffins)

You'll also need:

• Muffin tin

• Muffin liners or parchment paper (see how to make muffin tins out of parchment paper)

Instructions

1. Preheat the Oven and Prepare the Dry Ingredients

Dry Ingredients

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. 

In a medium bowl, whisk together the Kodiak mix, old-fashioned oats, protein powder, chocolate chips, baking powder, cinnamon, baking soda (not expired preferably), and salt. Set aside.

2. Mix the Wet Ingredients

In a large bowl, mix brown sugar, granulated sugar, and room temp butter. I cut my butter into smaller cubes to make this process easier. Mix until crumbly.

Then add yogurt, eggs, mashed bananas and vanilla extract. Stir until fully combined.

3. Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix, as this could make the muffins dense.

If you're anything the David and Moira Rose, see this video on what it means to "Fold".

4. Fill the Muffin Tin

3 table spoons, 1/4 cup, or fill 1/3 of the muffin tin

Spoon the batter evenly into the prepared muffin cups, about 3 heaping tablespoons per muffin, or 1/4 cup.

Optional: Sprinkle chopped walnuts on top, along with a little extra brown sugar, cinnamon, and a pinch of salt to give each muffin a deliciously sweet and salty crust.

5. Bake

Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

6. Cool and Enjoy

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely—if you can wait that long! These muffins are delicious when served warm, but they're just as tasty once they've cooled.

Golden brown top

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Tips for Perfect Banana Protein Muffins:

• Ripe Bananas: The riper the bananas, the sweeter the muffins will be. Look for bananas with brown spots for the best flavor.

  
  

• Customize Your Protein: If you’re using a different flavor or type of protein powder, feel free to experiment! Chocolate or cinnamon protein powder could be a fun twist. If you want a bolder banana flavor punch, try Oikos Triple Zero Banana Creme. 

  
  

• Meal Prep: Make a big batch and store these muffins in an airtight container for up to 3 days, or freeze them for up to 3 months. Just thaw and enjoy as needed.

  
  

• Serving: I’m a big muffins with my morning coffee girl. I love to add butter and some sea salt for an easy quick morning snack. These are also great for pre-workout or pre-practice snacks if you play sports or frequent the gym. 

  
  

• For More Protein: Try using Chobani's High Protein yogurt with 20 grams of protein in it. Can also add Collagen or Creatine Monohydrate.

Why These Muffins Are a Great Snack

These Banana Protein Muffins are more than just a sweet treat—they're packed with protein and fiber to keep you feeling satisfied for hours. Whether you’re looking for a post-workout snack or a quick breakfast option, the combination of oats, yogurt, and protein powder gives you the fuel you need without any complicated ingredients.

Plus, they’re easy to make and super versatile. You can swap out the chocolate chips for dried fruit or the walnuts for your favorite nuts or seeds. And that sprinkle of salt, sugar, and cinnamon on top? It’s the perfect finishing touch that makes these muffins irresistible.

Nutrition Facts Label

Nutrition Facts (Per Serving)

Calories : 259 kcal

Fat: 12 g

Carbs: 32.2 g

Protein: 8.7 g

See the video tutorial here,

and make sure to follow me for more health conscious recipes!

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