Fluffy Banana Protein Muffins with Greek Yogurt

I set out to make bakery-style banana muffins that happen to pack 9g protein each, and these are exactly that! Thanks to Greek yogurt, hemp seeds, eggs and collagen, they remind me of the soft banana muffins I grew up on, but with a serious protein punch. These beauties are impossibly moist (with no oil!), just lightly sweetened, and made with nourishing almond and oat flour. Ready in under 30 minutes and a slam dunk with the kids!

Finally, a high protein muffin that *actually* tastes like a muffin! You better believe we're not prioritizing macros over texture here.

We can all make a "protein muffin" by tossing a scoop of protein into your fave healthy banana muffins and calling it a day. But you know that's not how we roll!

The dietitian in me wanted these to pack a protein punch primarily from whole food ingredients. That's why I developed this recipe intentionally with Greek yogurt, eggs, hemp seeds, and almond + oat flour.

Even without the collagen, these muffins still boast 7g protein each. Bliss!

What sets these gems apart from the rest

• They have a legit bakery-style texture and flavor without all purpose flour. Love at first bite! (Did I mention they're gluten free?)
• They're kid approved first, protein muffin second. The fact that Charlie and Max gobbled these up seals the deal even more than the macros.
• They're lower in sugar than even most healthy muffins. Score!

Tidbits from testing

I thought developing this recipe would be a couple simple tweaks to my beloved Greek yogurt chocolate chip muffins, but boy was I wrong. I ended up with a completely different recipe.

Since we're relying on banana and Greek yogurt for moisture plus the healthy fats from the almond flour, I was surprised to find these didn't need any olive oil at all.

You'll also notice there's no milk in this batter, and that's by design. I opted for coconut sugar instead of my usual maple syrup to keep the batter nice and thick. I've learned when you're baking with almond and oat flour, thicker batter is often the key to fluffy, taller muffs.

Let's bake!

Why collagen is the bomb here

Collagen is what I like to call protein unicorn. I love baking with it because it boosts the protein without altering the texture (ahem, making it chalky) like many proteins powders do. It also has no flavor, so you won't even notice it's there.

That said, collagen isn't a complete protein since it lacks leucine, a key amino acid for building muscle. That's why I paired it with Greek yogurt, eggs, and hemp seeds in this recipe!

I tested this recipe with plant protein, and it made the batter too dry. I recommend sticking with collagen or simply leaving it out rather than substituting another protein powder.

Let me know how much you love these banana beauties in the comments!

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