High-Protein Banana Muffins
Traditional muffins can easily exceed 300 calories and contain very little protein. These banana muffins are designed to be lighter, more balanced, and more filling.
Using ripe bananas adds natural sweetness, while Greek yoghurt and protein powder boost the protein content to help manage hunger and support muscle retention during weight loss.
The result is a snack that tastes like a bakery treat but fits easily into a balanced calorie deficit.
Nutrients
Per serving
Steps
Preheat your oven to 180°C.
Line a muffin tray with muffin liners or lightly spray with oil to prevent sticking.
In a large mixing bowl, mash the bananas until smooth.
Add the eggs, Greek yoghurt, and vanilla extract.
Whisk everything together until fully combined and creamy.
Add the oat flour, protein powder (or Dukes shake powder), baking powder, baking soda, cinnamon, and salt.
Mix gently until just combined. Avoid overmixing the batter as this can make the muffins dense.
If using add-ins like chocolate chips, blueberries, or walnuts, fold them in at this stage.
Spoon the batter into the muffin tray, filling each cavity about ¾ full.
Bake for 16–20 minutes, or until a toothpick inserted into the centre comes out mostly clean.
Remove from the oven and allow the muffins to cool in the tray for 10 minutes before transferring them to a cooling rack.
Ingredients
| 2 | Ripe bananas (the browner the better) |
| 2 | Eggs |
| ½ cup | Greek yoghurt (thick |
| high | protein) |
| 1 tsp | Vanilla extract |
| 50g | Dukes Banana Bread Shake |
| 1 cup | Oat flour (or blend oats in a blender) |
| 1 tsp | Baking powder |
| ½ tsp | Baking soda |
| 1 tsp | Cinnamon |
| Pinch | Salt |
