Banana Protein Muffins with Walnuts

Two muffins stacked on a small white plate, with more muffins blurred in the background.

5 from 1 vote

Banana Protein Muffins with Walnuts

These banana protein muffins are a nutritious twist on a breakfast classic. With 10 grams of protein per serving and wholesome ingredients like whole wheat, flax, and yogurt, these muffins will help you start your day strong.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Keyword: banana muffins, banana nut, high-protein

Servings:

Calories: 257kcal

Author: Chelsea Jackle, RDN

Equipment

2 large mixing bowls
1 whisk
1 spatula (or wooden spoon)
muffin pan (I used a 12-cup)
12 muffin liners

Ingredients

3 medium brown bananas
½ cup vanilla yogurt
½ cup brown sugar
6 tbsp canola oil
2 large eggs
1 cup whole wheat flour
½ cup ground flax
¾ cup whey protein powder vanilla-flavored
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¼ cup walnuts chopped, plus more for garnish

Instructions

Preheat the oven to 350°F. Add muffin liners to a 12-cup muffin pan.
Mix the wet ingredients. In a large bowl, mash the banana. Add vanilla yogurt, brown sugar, canola oil, and eggs. Whisk until mostly smooth (it's okay if you have some lumps of banana).
Mix the dry ingredients. In another large bowl, combine whole wheat flour, ground flax, whey protein powder, baking soda, cinnamon, and salt. Whisk to combine.
Pour the wet ingredients into the dry ingredients. Mix until just combined. (It's okay if you still see some flecks of dry flour.) Fold in the chopped walnuts.
Scoop the muffin batter into the prepared muffin pan. Sprinkle some extra walnuts on top for garnish. Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool and serve, or store refrigerated in a sealed container for up to 4 days.

Notes

Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.

Nutrition