Description
These Protein Boost Banana Blender Muffins are naturally sweet, protein-packed, and made with clean, gluten-free ingredients. Using just a blender and pantry staples like oats, bananas, and eggs, you can whip up a quick breakfast or snack that’s both nutritious and kid-approved. Perfect for meal prep and freezer-friendly!
Ingredients
2 ripe bananas
2 eggs
½ cup cottage cheese or Greek yogurt
¼ cup honey or maple syrup
½ tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
1 cup rolled oats
(Optional) 1 scoop vanilla protein powder
(Optional) chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (175°C).
Add all ingredients (except add-ins) to a blender. Blend until smooth.
Stir in chocolate chips or nuts if using.
Pour batter into 9 lined or greased muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool for 5–10 minutes before serving. Enjoy warm or chilled!
Notes
Use ripe bananas with lots of brown spots for the best natural sweetness and moisture.
For dairy-free option, swap Greek yogurt or cottage cheese with a plant-based yogurt alternative.
Don’t overblend the oats to maintain a good muffin texture—stop when smooth.
Optional add-ins like chocolate chips, chopped nuts, or protein powder let you customize each batch.
Let cool fully before storing to prevent sogginess. Store in fridge or freezer for easy, healthy snacks all week long.
Silicone muffin liners are highly recommended for easy release and cleanup.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes