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Looking for a healthy and delicious breakfast or snack? These Easy Healthy Banana Muffins are the perfect solution.
Packed with ripe bananas, protein, and a touch of chocolate, they’re a simple one-bowl recipe that you can freeze for meal prep or enjoy fresh out of the oven.
Why You’ll Love This Recipe
- High-protein and healthy: These Easy Healthy Banana Muffins are loaded with vanilla whey protein and Greek yoghurt, making them a balanced snack that keeps you fuller for longer.
- One-bowl wonder: No need to dirty multiple dishes – all the ingredients come together in one bowl, making clean-up a breeze.
- Freezer-friendly: You can make a big batch and freeze them for a grab-and-go breakfast or snack throughout the week.
- Naturally sweetened: These muffins are a healthy treat without the added sugar thanks to the ripe bananas and optional zero-calorie sweetener.
- Customisable: Want a dairy-free version or fewer carbs? I’ve got you covered with easy substitutions!
Ingredients and Substitutions
Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.
- Ripe bananas: These add natural sweetness and moisture to these easy healthy banana muffins.
- Low-fat Greek yoghurt: Adds creaminess and protein to the batter.
- Substitute: Regular plain yoghurt or coconut yoghurt/any dairy-free yoghurt works if you’re going plant-based.
- Almond milk: Keeps the batter light and dairy-free.
- Substitute: You can use any milk here – cow’s milk, soy, or oat milk all work.
- Butter: Adds richness and moisture to the muffins.
- Substitute: You can use light butter for a lower-calorie option, or swap for coconut oil if you prefer.
- Vanilla whey protein: Boosts the protein content and adds a subtle vanilla flavour.
- Substitute: A plant-based protein powder will also work well if you’re looking for a dairy-free option.
- Egg and egg white: These bind the ingredients together and give the muffins structure.
- Substitute: To make these muffins egg-free, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Zero-calorie sweetener: Helps keep the sugar content low while still adding sweetness.
- Substitute: You can use regular sugar or coconut sugar for a more natural alternative.
- Baking soda and baking powder: These help the muffins rise and become light and fluffy.
- Cinnamon: Adds warmth and flavour to the muffins.
- Vanilla extract: Enhances the sweetness and overall flavour.
- Dark chocolate chips: A delicious touch of indulgence without too much sugar.
- Substitute: Use sugar-free chocolate chips if you’re keeping it low-sugar, or swap for nuts like walnuts or pecans for added crunch.
- Cake flour: This gives the easy healthy banana muffins a tender crumb.
- Substitute: You can use whole wheat flour for a slightly denser, more fibre-rich version.
Easy Healthy Banana Muffins (Low-Calorie + High-Protein)
Equipment
- 1 muffin tin
Ingredients
- 3 large ripe bananas 280-300g
- 120 g low-fat Greek yoghurt ½ cup
- 125 ml almond milk (or any milk) ½ cup
- 25 g butter or light butter melted (1½ tbsp)
- 2 scoops vanilla whey protein 64g
- 1 egg 50g
- 1 egg white 33g
- 80 g zero-calorie sweetener or sugar (⅓ cup)
- ½ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla essence or extract
- 100 g dark chocolate chips ⅔ cup
- 200 g cake flour 1¼ cups
Instructions
- Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners (sprayed with non-stick spray) or grease it lightly.
- Mash the bananas in a large mixing bowl until smooth.
- Add the Greek yoghurt, almond milk, melted butter, egg, and egg white, and stir until combined.
- Mix in the vanilla whey protein, sweetener, baking soda, baking powder, salt, cinnamon, and vanilla extract until smooth.
- Fold in the cake flour and dark chocolate chips, being careful not to overmix the batter – just stir until everything is combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Optional: Top with a few extra chocolate chips while warm so they melt on top.
- Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
- Enjoy! Or freeze them for later. Simply pop them in the microwave for a quick defrost, and they’re as good as fresh.
Video
Notes
- Make sure you spray the paper liners – these have a tendency to stick to the liners!
- Be careful not to overmix the batter. Stir just until combined to keep the muffins light and fluffy.
- You can bake this batter in a loaf pan instead of a muffin tin. Bake at 180°C for 45-55 minutes, or until a toothpick comes out with a few moist crumbs.
- For a nutty twist, swap the dark chocolate chips for chopped pecans, walnuts, or almonds.
- These muffins freeze well! Simply store them in an airtight container and defrost in the microwave for a quick snack.
Frequently Asked Questions
Can I make these muffins without protein powder?
Yes, if you’d prefer to leave out the protein powder, simply replace it with an additional 40g of flour. However, keep in mind the protein content in your easy healthy banana muffins will be lower.
Can I use a different sweetener?
Absolutely! You can swap the zero-calorie sweetener for regular sugar, coconut sugar, or even maple syrup, though it may slightly alter the texture and sweetness.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They also freeze well – just pop them into a freezer-safe bag, and they’ll keep for up to 3 months.
Can I bake this recipe as banana bread instead of muffins?
Yes! To make a loaf instead of muffins, pour the batter into a greased loaf pan and bake at 180°C for 45-55 minutes, or until a toothpick comes out with a few moist crumbs.
Can I substitute the chocolate chips with nuts?
Definitely! You can replace the chocolate chips with chopped pecans, walnuts, or almonds for a more nutty and crunchy muffin.
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