Banana Oatmeal Protein Muffins

Bananas go fast in my house. Not because everyone’s eating them, but because they sit on the counter turning brown while we pretend we’ll make something eventually.

By the time they’re freckled and soft, I know it’s time to stop stalling—and this is what I make.

These banana oatmeal protein muffins don’t ask for attention. They’re not made to impress anyone. They just work. They come out of the oven warm, golden, and quietly perfect.

You get the soft sweetness from ripe bananas, a little richness from the oats, and enough protein to actually hold you over.

I usually throw a few chocolate chips on top—not because I need to—but because it makes them feel a little more finished.

They’re the kind of thing I bake in the background of a busy day, and still stop to enjoy.

No topping, no extras, just a solid muffin that tastes like someone cared enough to make something good.

Table of Contents

Banana Oatmeal Protein Muffins Recipe

Ingredients (Makes 12 muffins)

1 cup mashed ripe bananas (about 2 large bananas, very ripe)
2 large eggs
½ cup plain Greek yogurt (or any unsweetened thick yogurt)
⅓ cup neutral oil (like avocado or sunflower)
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1¼ cups rolled oats
¾ cup oat flour (blend rolled oats into fine flour)
¼ cup vanilla protein powder (plant-based or whey)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
⅓ cup mini or regular semi-sweet chocolate chips (plus extra for topping)
2 tablespoons oats for topping

Instructions

Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners and lightly spray them with oil to prevent sticking.
In a large mixing bowl, whisk together mashed bananas, eggs, yogurt, oil, honey, and vanilla extract until smooth and creamy.
Stir in rolled oats and let them sit in the mixture for 10 minutes. This softens the oats and gives the muffins a moist texture.
In a separate bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
Add the dry mixture into the wet ingredients. Gently fold until just combined—do not overmix.
Fold in the chocolate chips, saving a few for the tops.
Use a scoop or spoon to evenly divide the batter into the 12 muffin liners. Fill each about ¾ full.
Press a few oats and one or two chocolate chips onto the top of each muffin for the same visual effect as your image.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

What Makes These Muffins A Good Source Of Protein?

Protein helps keep you full and supports muscle repair, which makes it important in any meal—even breakfast or snacks.

Greek Yogurt Adds Protein Naturally: It’s not just creamy and tangy—it’s also packed with protein, which helps make the muffins more filling.
Protein Powder Boosts the Protein Content: Adding a scoop of protein powder increases the total amount without affecting taste. Choose a good-quality vanilla protein powder that mixes well into batters.
Eggs Contribute Extra Protein Too: Besides binding the muffins together, eggs also add natural protein.

These ingredients work together to create muffins that give your body more than just carbs and sugar. They’re more satisfying and can help keep your energy up through the day.

Can I Use Quick Oats Instead Of Rolled Oats?

Yes, you can—but there’s a small difference in texture to understand first.

Rolled Oats Give More Texture: They hold their shape better and add a slight chewiness, which gives these muffins their hearty feel.
Quick Oats Will Soften More: The muffins will still bake fine, but the oat pieces will blend more into the batter and be less noticeable.
Don’t Use Instant Oatmeal Packets: They often contain added sugar and flavors, which can change the taste and texture.

If you only have quick oats, go ahead and use them—the recipe will still work. But for that perfect muffin texture like in the photo, rolled oats are the better choice.

How Can I Make These Muffins Without Protein Powder?

If you don’t have protein powder or prefer not to use it, you can still make the muffins with a few small changes.

Use More Oat Flour: Replace the protein powder with the same amount of oat flour (¼ cup) to keep the texture balanced.
Add Nut Butter for Protein: Mix in 2 tablespoons of almond or peanut butter for a natural protein boost.
Add Extra Egg White: One egg white adds protein and moisture without changing flavor.

The muffins will still taste great, but the protein content will be a bit lower. This version is perfect for kids or anyone who prefers a simpler ingredient list.

How Do I Store These Muffins To Keep Them Fresh?

Proper storage keeps muffins soft and prevents them from drying out or turning soggy.

Cool Them Completely First: Always let the muffins cool fully before storing to avoid trapped steam.
Use an Airtight Container: Keep them at room temperature for up to 3 days in a tightly sealed container.
Refrigerate If Needed: They can last up to a week in the fridge, but the texture might get slightly firmer.
Freeze for Longer Storage: Wrap each muffin in plastic wrap, then store them in a freezer-safe bag for up to 2 months.

To reheat frozen muffins, warm them in the microwave for 20–30 seconds or let them thaw overnight in the fridge.

Can I Make These Banana Oatmeal Protein Muffins Without Eggs?

Yes, you can replace eggs and still get moist, tasty muffins, especially if you’re baking for someone with allergies or a plant-based diet.

Use Mashed Banana or Applesauce: Replace each egg with ¼ cup mashed banana or unsweetened applesauce. The banana adds sweetness, while applesauce gives a more neutral flavor.
Use Ground Flax or Chia Seeds: Mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water for each egg. Let it sit for 10 minutes before using.
Use Yogurt or Buttermilk: ¼ cup yogurt or buttermilk can also replace one egg, keeping the muffins soft and moist.

Keep in mind: the texture may change slightly, but they’ll still hold together well and taste delicious.

Why Let Oats Soak In The Batter First?

Letting oats soak in the wet ingredients before baking helps with the muffin’s texture and moisture.

Softens the oats: Soaked oats become tender, so they blend better into the batter and make the muffins moist.
Even baking: The softened oats cook more evenly inside the muffin, preventing dry or chewy spots.
Helps with digestion: Some people find soaked oats easier to digest compared to dry oats.

Don’t skip the 10-minute soaking step if you want your muffins to turn out soft and moist.

Why Are My Banana Oatmeal Protein Muffins Not Rising Properly?

Muffins can stay flat or sink in the middle if something goes off during mixing or baking.

Baking Soda or Powder Is Old: Expired leavening agents lose their power. Always check dates and store them in a dry place.
Batter Was Overmixed: Stirring too much can make the muffins tough and heavy. Mix just until everything is combined.
Oven Temperature Was Too Low or Too High: Use an oven thermometer to make sure your oven is at the right temperature. Too hot and the muffins rise fast then sink; too cold and they won’t puff up at all.
Too Much Liquid: If the batter is very runny, the muffins might not hold their shape. Stick closely to the measured ingredients.

Can I Add Nuts, Seeds, Or Fruits To This Recipe?

Yes! This recipe is easy to customize with your favorite extras.

Chopped Walnuts or Pecans: These add crunch and healthy fats.
Chia Seeds or Flaxseeds: Add fiber and make the muffins even more nutritious.
Dried Fruit: Small pieces of dried dates, cranberries, or raisins go well with banana and chocolate.
Fresh Berries: Blueberries or chopped strawberries are great, but add them gently so they don’t sink or make the batter watery.

Try not to overload the batter—½ cup of extra mix-ins total is a good amount to keep the muffins balanced.