Banana Protein Muffins

Banana Protein Muffins are moist, fluffy, and naturally sweetened. With 10 grams of protein, these muffins makes a delicious, healthy breakfast or snack option!

Other high protein snacks we love is this protein banana bread, protein cookies and protein balls.

Moist, fluffy banana protein muffins made with almond flour, oat flour, protein powder, and no added sugar are bursting with strawberry and banana flavor in every bite.

The trick to the best protein muffins recipe is to incorporate a moisturizing ingredient like bananas, Greek yogurt or cottage cheese into the batter and not to over bake them.

As much as I love making healthy versions of banana classics like banana muffins and banana bread, I also love to have high-protein snacks to turn to. And now we can finally combine the two!

You might also love this list of over 65 healthy snacks!

Why You Will Love This Recipe

Of all of my muffin recipes, these banana protein muffins are one of our favorites. Kids love them too which is a bonus with all that extra protein they get.

• Easy to make: One bowl and 15 minutes of your time.
• Healthier: Wholesome ingredients full of fiber and protein, no refined sugar, and naturally sweetened with maple syrup and fruit. 
• Naturally gluten free: Made with almond flour and oat flour there is no wheat to worry about. 
• Delicious: These protein banana muffins are moist, fluffy and light. Kids love them!
• 10 grams protein: With peanut butter, almonds and protein powder, these muffins are a nutritious start to the day or eat one as an afternoon pick me up.

Ingredients and Notes

You will need just a few simple ingredients to make this banana protein muffins recipe.

• Bananas: 2 large overripe bananas, the riper the better.
• Almond flour: You can either use store-bought almond flour or here is how to make blanched almond flour at home.
• Oat flour: Another gluten free flour that adds to the fluffy, chewy texture. Any grocery store carries it or here is homemade oat flour recipe.
• Protein powder: I used plain whey protein powder but vanilla flavor will be great too. Please note plant-based protein powder will need adjustments to this muffin recipe.
• Peanut butter: Adds a healthy fat plus delicious peanut taste. Use any other nut butter.
• Egg: 1 egg for binding the ingredients and adding moisture. I have not tried to use flax egg or chia egg but I think either will work.
• Vanilla extract: A lovely warming flavor.
• Baking powder and baking soda: The key to making these protein banana muffins nice and fluffy!
• Salt: Needed to bring out the flavors of the surrounding ingredients.
• Cinnamon: Adds a warming taste that pairs well with the other ingredients.
• Strawberries: If your strawberries are large, you may want to dice them.
• Chocolate chips: I recommended mini chocolate chips, so you get chocolate in each bite. But use what you have, dairy free chocolate chips like Enjoy Life or sugar free chocolate chips like Lily’s, if necessary.

How to Make Banana Protein Muffins

Like most muffin recipes, these banana protein muffins are super easy to make in one bowl. Spray muffin tin with cooking spray and preheat oven to 350 F.

• Combine wet ingredients: In a large mixing bowl, mash bananas with a fork. Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk well until combined and no lumps.
• Make batter: Add almond flour and oat flour and mix with spatula. Stir in strawberries and chocolate chips until just incorporated.
• Divide the batter: Using an ice cream scoop, evenly distribute the batter into the 12 muffin pan. Add strawberries and chocolate chips on top of each muffin.
• Bake: Place muffin tin into the preheated oven and bake for 22 minutes or until a toothpick comes out clean when inserted into the middle. Check at 20 minutes as ovens will vary. Allow to cool 15 minutes before enjoying!

Tips for Best Results

Here are my top tips to nail these banana protein muffins from the first try!

• Spray muffin liners: The batter contains little fat, so liners would only end up sticking to the muffins. Spray the sides and the bottom of each muffin liner with cooking spray.
• Drippy peanut butter: Make sure to melt it a bit in order to incorporate into the batter.
• Follow the recipe: Do not use plant-based protein powder without making other changes to the recipe. Please see notes below.
• Measure right amount of powder: Go by its weight as all protein powder scoop sizes vary.
• Other flours: I have not tried any other flours, so can’t recommend. You will need different amount though because all flour act differently. Baking is a science and it’s best to follow the recipe.

Additions and Variations

Here are a few fun mix-ins ideas and using what you have on hand for the best banana protein muffins.

• Berries: You can use any other berries like raspberries, blackberries, or blueberries. Even use diced mango if you have it.
• Other nut butters: Almond butter, cashew butter, sunflower seed butter. Just remember to warm up the nut butter slightly, so it incorporates into the muffin batter evenly.
• Vegan protein powder: Use 1/2 cup of flavored plant-based protein powder, then reduce maple syrup to 2 tablespoons and add 1/2 cup any dairy free milk. Use flax egg or chia egg.
• Chocolate protein banana muffins: Use chocolate protein powder.
• Warming spices: Nutmeg would also taste great.

Need more ideas for your ripe bananas? Check out my 10 healthy banana snacks!

What Protein Powder is Best for Baking?

I recommend using a brand with minimum ingredients, preferably organic and grass-fed like Whey 17 or Terra’s Whey.

We’re using protein powder for the added health benefits as a bonus. I used plain whey protein powder, you can also use vanilla flavored and chocolate flavored. Just know muffins will come out sweeter because these powders are sweetened.

Serving Suggestions

I love to eat banana protein muffins as is or with a small smear of nut butter! Here are some other ways to enjoy them all day long:

• With fresh fruit or fruit salad.
• Pre or post workout snack.
• Crumble into a bowl with Greek yogurt.

How to Store, Freeze and Make Ahead

Make ahead: You can prepare the batter, minus the leavening agents and berries, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and baking soda, strawberries and chocolate chips before baking the muffins.

Store: Store protein banana muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days. These muffins are moist and can spoil fast.

Freeze: Freeze in a large freezer bag. They will store in the freezer for up to 3 months.

FAQs

More Protein Recipes

• Protein cookies
• Protein pancakes
• Peanut butter protein balls
• Protein bars

More Banana Muffins Recipes

• Almond flour banana muffins
• Healthy banana oatmeal muffins
• Healthy banana zucchini muffins
• Healthy blueberry banana muffins
• Healthy banana chocolate chip muffins
• Pumpkin banana muffins
• Oat flour banana muffins

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