These healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek-style yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.

Banana Protein Muffins

Serves 12

Active Time: 10 minutes

Total Time: 35 minutes

1 1/2 cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup plain Greek-style yogurt

1/3 cup creamy natural peanut butter, well stirred

2 large eggs

1 cup mashed banana (from 2 very ripe bananas)

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup chopped walnuts

1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, cinnamon, baking soda and salt together in a medium bowl. Set aside.

2. Whisk yogurt and peanut butter together in a large bowl until smooth. Add eggs, banana, brown sugar, granulated sugar and vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated.

3. Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.

Make-ahead tip: Wrap airtight and refrigerate for up to two days or freeze for up to three months.

Recipe nutrition per serving: 193 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 32 mg, Carbohydrates: 32 g, Fiber: 3 g, Total Sugars: 17 g, Protein: 5 g, Sodium: 194 mg, Vitamin A: 62 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.