Banana Almond Protein Muffins
Soft, naturally sweet high-protein muffins made with banana, Greek yogurt, almonds, and chia seeds. Perfect for breakfast for kids on the go, especially busy school mornings when you need something quick, nourishing, and easy to eat.
Ingredients
- 2 Bananas ripe
- 2 Eggs room temperature
- 120 g Greek yoghurt
- 60 ml Maple syrup
- 1 tsp Vanilla extract
- 120 g Oats fine
- 50 g Almonds ground
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Chia seeds
- 1/2 tsp Cinnamon optional
- 40 g Almonds chopped, optional
- 30 g Dark chocolate chips optional
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tray.
- Mash bananas in a large bowl until smooth.
- Whisk in eggs, Greek yogurt, maple syrup, and vanilla extract.
- In a separate bowl, mix oat flour, ground almonds, baking powder, baking soda, and chia seeds.
- Combine wet and dry ingredients until just mixed.
- Fold in chopped almonds and optional dark chocolate chips.
- Spoon mixture into muffin cases.
- Bake for 18–22 minutes, or until golden and a skewer comes out clean.
- Allow to cool before storing.
Notes
Notes & Tips
- Naturally sweet from banana—maple syrup can be slightly reduced if preferred
- Dark chocolate adds a “treat feel” kids often love
- Don’t overmix or muffins may become dense
- Very ripe bananas = softer, sweeter muffins
Storage
- Room temperature: 1–2 days in airtight container
- Fridge: Up to 4 days
- Freezer: Up to 3 months