A simple, satisfying snack that’s perfect for busy weeks
These banana muffins are one of my favourite batch-baking recipes. They’re naturally sweetened by ripe bananas, packed with protein and make a brilliant grab-and-go breakfast or afternoon snack. They freeze beautifully too, making them perfect for those weeks when life feels particularly hectic.
Key Nutrition Information
Protein: Approximately 8-10g per muffin
Fibre: Approximately 3-4g per muffin
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 150g Greek yoghurt
- 1 teaspoon vanilla extract
- 150g oats (blended into a flour if preferred)
- 2 scoops unflavoured protein powder
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- Optional: 2 tablespoons chia seeds
- Optional: handful of chopped walnuts, blueberries or dark chocolate chips
Method
- Preheat the oven to 180°C and line a 12-hole muffin tray or use muffin cases.
- In a large bowl, mash the bananas.
- Add the eggs, Greek yoghurt and vanilla extract and mix well.
- Stir in the oats, protein powder, baking powder and cinnamon.
- Fold through any optional extras.
- Divide the mixture evenly between the muffin cases.
- Bake for 18-22 minutes or until golden and a skewer inserted into the middle comes out clean.
- Allow to cool before storing.
Why They’re Good in Midlife
Many traditional muffins are high in sugar and don’t keep you full for very long. These muffins combine protein, fibre and slow-release carbohydrates to create a much more balanced snack.
The protein from the Greek yoghurt, eggs and protein powder helps support muscle health, while the oats and bananas provide fibre and sustained energy. They’re a fantastic option to have on hand for busy mornings, post-workout snacks or those afternoons when you need something nourishing with a cup of tea.
Most importantly, they’re simple, satisfying and realistic. A batch made on Sunday can keep you fuelled all week.