Step 1: Prepare Your Kitchen

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. Pro tip: Silicone muffin pans eliminate the need for liners altogether and ensure even baking throughout.

Step 2: Mash Those Bananas

In a large bowl, mash the ripe bananas until smooth but with a few small chunks remaining for texture. The riper your bananas, the more natural sweetness they'll provide—bananas with brown spots contain up to 8% more sugar than their yellow counterparts.

Step 3: Mix Wet Ingredients

Add eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined. The yogurt's acidity will react with the baking soda, creating a fluffier texture in your Healthy and Delicious Banana Protein Muffins.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Breaking up any clumps with your fingers will ensure even distribution of leavening agents for perfectly risen muffins.

Step 5: Create Your Batter

Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can develop the gluten in flour, resulting in dense muffins—stop when you no longer see dry flour pockets (about 12-15 folds with a spatula is ideal).

Step 6: Add Mix-ins

If using, fold in your choice of mix-ins. For the most balanced flavor distribution, toss your mix-ins with 1 teaspoon of oat flour before adding them to prevent sinking during baking.

Step 7: Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For bakery-style muffins with gorgeous domed tops, let the batter rest for 5 minutes before baking—this activates the leavening agents for maximum rise.

Step 8: Bake to Perfection

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.