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Healthy Banana Oat Protein Muffins: Best Easy Recipe

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These Healthy Banana Oat Protein Muffins are tender, naturally sweet, and packed with protein to keep you full. Made with simple pantry ingredients like oats, bananas, and cottage cheese, they’re perfect for busy mornings, post-workout snacks, or meal prep.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 ½ cups old-fashioned rolled oats (divided: 1 cup for oat flour, ½ cup whole)
  • ½ cup cottage cheese (small curd, full-fat or low-fat)
  • 2 large eggs, at room temperature
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional mix-ins: ½ cup dark chocolate chips, chopped walnuts, or fresh blueberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Make oat flour: Place 1 cup rolled oats in a blender. Pulse for 30-45 seconds until a fine powder forms. Set aside.
  3. Mash bananas in a large bowl with a fork or potato masher until mostly smooth with a few lumps. Measure 1 ½ cups.
  4. Blend wet ingredients: In the blender (no need to wash), combine mashed bananas, cottage cheese, eggs, honey/maple syrup, and vanilla extract. Blend until smooth.
  5. In the same large bowl, whisk together oat flour, remaining ½ cup whole oats, baking soda, baking powder, cinnamon, and salt.
  6. Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. If using mix-ins, gently fold them in now. Reserve a few to sprinkle on top.
  8. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle reserved mix-ins on top.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  10. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For dairy-free, use dairy-free cottage cheese or Greek yogurt. For vegan, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use dairy-free cottage cheese or silken tofu. Do not overmix the batter to avoid dense muffins. Check for doneness at 18 minutes as ovens vary. Let muffins cool completely before storing to improve texture.

Nutrition

Keywords: banana muffins, oat muffins, protein muffins, healthy muffins, easy muffin recipe, breakfast muffins, meal prep muffins

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