Protein Boost: Banana Blender Muffins

Why You’ll Love This Recipe

I like these muffins because they’re made in one blender, which means almost no cleanup. The bananas keep them moist, the oats add fiber, and the protein boost makes them a perfect breakfast or post-workout bite. They’re also easy to customize with chocolate chips, nuts, or spices, so I never get bored.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ripe bananas
• 2 eggs
• 1/2 cup cottage cheese or Greek yogurt
• 1/4 cup honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup rolled oats
• Optional: 1 scoop vanilla protein powder
• Optional: chocolate chips or chopped nuts

Directions

1. I preheat my oven to 350°F and line a muffin tin with paper liners or lightly grease it.

2. In a blender, I combine the bananas, eggs, cottage cheese (or Greek yogurt), honey, and vanilla. I blend until smooth.

3. I add the oats, baking soda, baking powder, cinnamon, and protein powder (if using), then blend again until well combined.

4. I stir in chocolate chips or nuts by hand if I want extra texture.

5. I pour the batter into the muffin tin, filling each cup about 3/4 full.

6. I bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.

7. I let the muffins cool for 10 minutes before removing them from the pan.

Servings and timing

This recipe makes about 10–12 muffins. It takes me 10 minutes to prepare and 20 minutes to bake, so I can have a batch ready in about 30 minutes.

Variations

Sometimes I swap cinnamon for pumpkin spice to change up the flavor. If I want extra protein, I add a scoop of vanilla whey or plant-based protein powder. For a nutty twist, I stir in chopped walnuts or pecans. I’ve also sprinkled oats or seeds on top before baking for a crunchy finish.

Storage/Reheating

I store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I microwave a muffin for 20–30 seconds or warm in the oven at 300°F for 5 minutes.

FAQs

Can I make these muffins dairy-free?

Yes, I use a non-dairy yogurt in place of cottage cheese or Greek yogurt.

Do I have to add protein powder?

No, the muffins already have protein from the eggs and cottage cheese/Greek yogurt. The protein powder just gives an extra boost.

Can I use quick oats instead of rolled oats?

Yes, quick oats work fine. The texture will be a little softer, but still delicious.

How ripe should the bananas be?

I like to use very ripe bananas with plenty of brown spots for maximum sweetness and flavor.

Can I make these into mini muffins?

Yes, I bake them in a mini muffin pan for 10–12 minutes instead of 18–22.

Conclusion

I love these Protein Boost Banana Blender Muffins because they’re easy, nutritious, and versatile. Whether I grab one for breakfast, a snack, or post-workout fuel, they always hit the spot. With just a blender and a few pantry staples, I can whip up a batch in no time.