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start your morning with high protein muffins for good fuel and fast clean up

High Protein Muffins Your Kids Will Love

  • Author: Trina Holden
  • Total Time: 30 mins
  • Yield: 24 muffins 1x


this recipe makes 2 doz. large muffins. Go ahead, it’s kitchenwise to bake in bulk. They will disappear within 24 hours, or you can freeze half for another day!


Units Scale
  • 4 very ripe bananas
  • 8 eggs
  • 1 c. plain yogurt (use applesauce for a dairy-free option)
  • 1 Tbsp. vanilla extract
  • 4 cups oats, ground into flour in a blender (use certified gluten-free oats if you’re sensitive to gluten)
  • 3/4 c. cocoa powder
  • 1 c. sugar or 1//2 c. Stevia-based sweetener
  • 1 tsp. real salt
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda


  1. Preheat oven to 350.
  2. Grease 24 muffin tins (I use coconut oil) and line with paper liners.
  3. Peel and mash bananas in the bottom of a large bowl.
  4. Add eggs, yogurt, and vanilla and mix well.
  5. Pour oat flour on top of the egg mixture, and measure the rest of the dry ingredients on top of that.
  6. Mix the dry ingredients together a bit, then fold them into the wet stuff in the bottom of the bowl.
  7. Divide batter into muffin tins. If you have extra, you can pour it into a bread pan and make a loaf for snacking later.
  8. Bake at 350 for aprox. 20 minutes until muffins have risen and the top bounces back when you poke it. (Bake bread loaf for 35-40 min. until knife inserted in center comes out clean.)
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Chocolate Banana Muffins