gluten-free, dairy-free
If you’re looking for a wholesome snack or breakfast that’s packed with protein, naturally sweetened, and loved by both adults and toddlers — this Greek Yogurt Protein Banana Muffin recipe is it!
They’re moist, chocolatey, and perfectly sweet without being loaded with refined sugar. Plus, they’re freezer-friendly, which means you can batch-make them for busy mornings or after-school snacks.
So, If you’re looking for a healthy snack or breakfast that’s family-friendly, freezer-friendly, and protein-packed, this banana protein muffins recipe is for you. These muffins are made with simple, wholesome ingredients like oats, Greek yogurt, and ripe bananas. They’re naturally sweet, gluten-free, and perfect for adults and toddlers alike.
Whether you need a quick breakfast on the go, a lunchbox addition, or a post-workout snack, these muffins will keep you satisfied and energized.
WHY YOU’LL LOVE THESE BANANA PROTEIN MUFFINS RECIPE……
✔️ High in protein thanks to Greek yogurt and eggs
✔️ Gluten-free (made with oat flour and oats)
✔️ Kid-friendly — my toddler devours these!
✔️ Naturally sweetened with bananas and coconut sugar
✔️ Freezer-friendly for quick grab-and-go snacks
If you love to batch cook and freeze muffins like we do, then try these fabulous and healthy recipes as well:
Gluten-free Banana Nut Muffins, Morning Glory Muffins, Amazing Healthy Banana Breakfast Cookies, Mini Oatmeal Chocolate Chip Muffins
Ingredients you’ll need
Here’s everything that goes into this easy muffin recipe:
- oat flour – you can make your own by blending oats in a food processor.
- oats – rolled oats work best.
- ripe bananas – the spottier, the better!
- eggs – for structure and extra protein.
- vanilla extract – adds flavor.
- baking powder – helps the muffins rise.
- baking soda – balances the acidity.
- melted butter – use regular or vegan butter.
- Greek yogurt – boosts protein and keeps muffins moist.
How to Make these Protein Banana Muffins Recipe
Prep the oven → Preheat to 350°F (175°C). Line or grease a muffin tin.
Mix wet ingredients → In a large bowl, mash bananas and whisk with eggs, vanilla, melted butter, Greek yogurt, and coconut sugar until smooth.
Add dry ingredients → Stir in oat flour, oats, baking powder, and baking soda. Mix gently until combined.
Fold in chocolate → Add chopped dark chocolate and stir.
Bake → Divide batter into 12 muffin cups. Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool & enjoy → Let cool slightly before removing from the pan.
Storage & Freezing Tips
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keep for up to 1 week for maximum freshness.
Freezer: Freeze muffins individually wrapped for up to 3 months. Reheat in the microwave or oven before serving.
Variations & Add-ins
Cranberry Muffins: add 1/2 cup of dried cranberries for a festive twist
White chocolate: Add ½ cup white chips (dairy-free if needed)
Nutty Muffins: Mix in chopped walnuts or almonds for crunch.
Toddler-Friendly Minis: Use a mini muffin pan and bake for 12–14 minutes.
Recipe FAQs
Are these banana protein muffins really healthy?
Yes! They’re made with whole grains, protein-rich Greek yogurt, and no refined sugar. They’re much healthier than store-bought muffins.
Can I make these dairy-free?
Yes. Use a dairy-free Greek-style yogurt and vegan butter.
Can I make them egg-free?
You can try flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), but the texture may be denser.
What type of oats should I use?
Rolled oats work best for texture. Quick oats can be used but the muffins may be softer.
This banana protein muffins recipe is the perfect blend of healthy and delicious. They’re easy to make, naturally sweet, and filled with wholesome ingredients you probably already have in your kitchen. Whether you enjoy them fresh from the oven, pack them in school lunches, or keep them in the freezer for busy mornings, these muffins are sure to become a family favorite.
Protein Banana Chocolate Chunk Muffins
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Loading...This banana protein muffin recipe is healthy, gluten-free and packed with Greek yogurt for extra protein. Perfect for everyone and freezer-friendly meal prep!
Ingredients
- 1 cup oat flour
- 1 cup rolled oats
- 3 very ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup melted butter (regular or vegan)
- ¾ cup Greek yogurt
- ½ cup coconut sugar
- ½ cup chopped dark chocolate (dairy-free if needed)
Instructions
Preheat to 350°F (175°C). Line or grease a muffin tin
In a large bowl, mash bananas and whisk with eggs, vanilla, melted butter, Greek yogurt, and coconut sugar until smooth
Stir in oat flour, oats, baking powder, and baking soda. Mix gently until combined
Add chopped dark chocolate and stir.
Divide batter into 12 muffin cups. Bake for 18–20 minutes, or until a toothpick comes out clean
Let cool slightly before removing from the pan
Nutrition
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159 Calories
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27g Carbohydrates
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29mg Cholesterol
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4.7g Fat
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2g Fiber
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4g Protein
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1g Saturated fat
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16g Sugar
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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September 23, 2025
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August 13, 2025
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May 3, 2024
Enjoy,
Nadia xoxox
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