About this recipe

Fluffy, satisfying muffins packed with protein from Greek yogurt, eggs, and protein powder — no dry, chalky texture here. These viral-style high-protein muffins are naturally sweetened with banana and honey, come together in one bowl, and make the perfect grab-and-go breakfast or post-workout snack. Each muffin delivers a solid protein punch without sacrificing that classic bakery-style rise and tender crumb.

Instructions

1. 1

   Preheat your oven to ![350°F]. Line a standard 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.

2. 2

   In a large mixing bowl, mash the ripe banana until smooth. Add the egg, Greek yogurt, honey, and vanilla extract. Whisk everything together until well combined and creamy.

3. 3

   Add the whole wheat flour, vanilla protein powder, baking powder, baking soda, fine sea salt, and cinnamon directly to the wet ingredients. Stir with a spatula until just combined — do not overmix. A few small lumps are fine. Fold in mini chocolate chips or walnuts if using.

4. 4

   Divide the batter evenly among the 12 muffin tin cups, filling each about ¾ full. Optionally, sprinkle a few extra mini chocolate chips on top for presentation.

5. 5

   Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden. Do not overbake — vanilla protein powder can dry out quickly.

6. 6

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.