These muffins are packed with protein, fiber, and minerals like iron and zinc. The combo of greek yogurt, eggs, buckwheat, oats, and walnuts packs in 8g of protein per muffin and plenty of fiber. Overripe bananas and a touch of maple syrup make these just sweet enough. I love these as a protein-rich snack or paired with a smoothie or eggs for breakfast.
Ingredient highlight
Bananas! are a good source of fiber, potassium, vitamin B6, and vitamin C. Bananas are high in carbohydrates called resistant starches, which function similarly to dietary fiber and act as prebiotics in the gut. As a banana ripens, these starches get converted into sugar. So even though bananas are high in carbs and sugar, the resistant starches and fiber content make it a low glycemic food whether the banana is ripe or not.
Servings 12 muffins
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 1 cup mashed overripe bananas (about 2-3 bananas)
- 1 cup (234g) plain Greek yogurt
- 2 tbsp (26g) olive oil
- 2 tbsp (39g) maple syrup
- 3 large eggs
- 1 tsp (5g) vanilla extract
- 1 ½ cups (159g) rolled oats
- ½ cup (77g) buckwheat flour
- 2 tsp (5g) ground cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 heaping cup (~130g) fresh or frozen raspberries
- 1 cup (~100g) chopped walnuts, divided
Instructions
- Preheat the oven to 350F. Line a standard muffin pan with parchment muffin cups.
- In a large bowl, add the banana and mash it up (you should have about 1 cup). Add the yogurt, oil, maple, eggs, and vanilla. Whisk until combined.
- Add the oats, flour, cinnamon, baking soda, and salt and mix until just combined. Stir in the raspberries and half of the nuts.
- Divide between the muffin cups, filling to the brim (about a heaping ⅓ cup per muffin). Top with remaining walnuts and gently press them into the batter. Bake for 25-30 minutes or until they feel firm on top and a knife inserted in the center comes out clean.
- Let the muffins cool down to help the muffin liners peel off more easily if they are sticking.
Items you can prep ahead (optional)
- Mash 1 cup worth banana (2-3)
- Make the recipe
Substitutions:
- These can’t be easily made vegan. You could try substituting with a liquid egg replacement and vegan yogurt.
- Use any other fruit in place of raspberries (blueberries, chopped peaches, chopped apple).
- Substitute whole wheat flour for buckwheat flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Microwave the muffins on low power in 20 second intervals until just warmed through. If you have a toasted oven, pop them in there and they’ll get crispy on the outside.
- Eat with a scoop of Greek yogurt to up the protein.
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