These Banana Protein Muffins are soft, fluffy, and provide about 10 grams of protein per muffin. Made in one bowl for easy prep and cleanup, they’re ideal for meal prep, quick breakfasts, or healthy snacks throughout the week.
Table of Contents
- Recipe Highlights
- Key Ingredients & Substitutions
- How To Make Banana Protein Muffins
- Recipe Variations
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These High-Protein Recipes Next!
- Banana Protein Muffins Recipe
If you enjoy muffin recipes, these were developed to deliver a moist, bakery-style texture while using wholesome ingredients. The combination of ripe bananas, Greek yogurt, and protein powder makes these muffins filling and nutritious. They freeze well and are convenient for grab-and-go meals.
AMAZING! So easy to make and guilt free! They came out so moist and were the perfect snack to look forward to! Definitely making this weekly!!!
– Amanda
Recipe Highlights
- High in protein: Each muffin contains around 10 grams of protein, making them a satisfying breakfast or snack.
- One-bowl recipe: Everything mixes in one bowl for fast prep and easy cleanup.
- Lightly sweetened: Ripe bananas plus a touch of coconut sugar provide balanced sweetness.
- Perfect for meal prep: Store in the fridge or freezer for quick grab-and-go options during the week.
Key Ingredients & Substitutions
*This is an overview. The full recipe with measurements appears below in the recipe card.
- Bananas: Use very ripe, spotted bananas for natural sweetness and the best flavor.
- Flour: All-purpose works well; substitute with 1:1 gluten-free flour or oat flour if desired.
- Greek yogurt: Use unsweetened Greek yogurt for moisture and protein. Cottage cheese can be used as a substitute.
- Coconut sugar: Adds a mild caramel note. You can swap brown sugar, honey, or maple syrup.
- Protein powder: Vanilla whey gives a light crumb; plant-based powders will work but may yield a denser muffin. Choose a flavor you like when sampled plain.
How To Make Banana Protein Muffins
Step 1: In a bowl, mash the bananas and whisk in the eggs, Greek yogurt, and vanilla until combined.
Step 2: Add coconut sugar and mix until incorporated.
Step 3: Add flour, protein powder, baking soda, salt, and cinnamon. Gently fold until just combined.
Step 4: Fold in chocolate chips or mix-ins of choice.
Step 5: Divide the batter among 12 muffin cups, filling each about three-quarters full.
Step 6: Bake at 350°F (175°C) for 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Recipe Variations
- Add nuts: Stir in chopped walnuts, pecans, or almonds for crunch and healthy fats.
- Dairy-free: Use a dairy-free yogurt and plant-based protein powder.
- Mini muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.
How To Store
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave before serving.
Jess’s Tips
- Use very ripe bananas: More brown spots equal more natural sweetness and better flavor.
- Mix gently: Once you add dry ingredients, stir just until combined to keep muffins tender.
- Pick the right protein powder: Vanilla or unflavoured works best. Whey produces a softer crumb; plant-based powders can make the texture denser.
- Test your powder: Mix a scoop with water or milk to check the flavor before baking.
- Adjust moisture: If the batter is too dry due to absorbent protein powder, add 1–2 tablespoons of milk.
- Make a loaf: Pour batter into a greased loaf pan and bake at 350°F (175°C) for 45–55 minutes until a toothpick is clean. Cool before slicing.
Frequently Asked Questions
Both whey and plant-based powders work. Whey yields a lighter crumb; plant-based powders may make muffins denser. Choose vanilla or unflavoured for the best flavor.
Yes. Replace all-purpose flour with a 1:1 gluten-free baking flour or oat flour for a gluten-free version.
Yes. Thaw completely and drain excess liquid before mashing for best results.
Yes, if you choose a plain protein powder without added stimulants or caffeine. Alternatively, omit the protein powder and use flour or a cottage-cheese based recipe for younger children.
Try These High-Protein Recipes Next!
Snacks
Cookie Dough Protein Balls
Breakfast
Protein Pancake Bowl Without Protein Powder
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Chocolate Peanut Butter Protein Bars
Breakfast
Fluffy Protein Pancakes
If you try these Banana Protein Muffins or another recipe from the site, please leave a comment or rating below to share how it turned out.
Banana Protein Muffins Recipe
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Diet: Vegetarian
Description
Soft, fluffy Banana Protein Muffins with about 10g protein each. Ideal for meal prep, breakfasts, or snacks.
Ingredients
- 3 medium bananas, mashed (about 1 1/4 cup)
- 2 eggs
- 1/3 cup butter, melted and cooled (or avocado oil)
- 1/2 cup Greek yogurt
- 1/3 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or oat flour / 1:1 gluten-free)
- 1/2 cup protein powder (vanilla or unflavoured)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners or grease it lightly.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the eggs, melted butter (or oil), Greek yogurt, coconut sugar, and vanilla until combined.
- Add flour, protein powder, baking soda, salt, and cinnamon. Stir gently until just combined; avoid overmixing.
- Fold in chocolate chips if using.
- Divide batter evenly among the muffin cups, filling about three-quarters full.
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- If you prefer not to use protein powder, substitute additional flour (all-purpose, almond, or oat) as noted above.
- Do not overmix the batter once the dry ingredients are added.
- If the batter is too thick due to absorbent protein powder, add 1–2 tablespoons of milk.
- To bake as a loaf, bake at 350°F (175°C) for 45–55 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g