Banana Protein Muffins

You may have already guessed it from some of my recent recipes—Cottage Cheese Ice Cream, Protein Oatmeal—but I am definitely in my protein era. Carbs might be the tastiest macro, but protein is the one that satisfies, builds muscle, and gives us awesome hair and nails to boot. I came up with this banana protein muffin recipe in my quest to add protein to all the things and let me tell you, they are DELICIOUS! They’re the perfect snack to grab when you’re faced with that afternoon slump or to eat when you’re sitting in line at school drop off.

What You’ll Need

Here’s what you’ll need to make these banana protein muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Bananas – Use ripe bananas for natural sweetness; the riper, the better!
• Full-fat Greek yogurt – This adds moisture and richness, and it also has the bonus of adding protein too.
• Eggs
• Coconut sugar – If you don’t have coconut sugar on hand, brown sugar is a good substitute.
• Almond flour – Here, we’re not using almond flour to make gluten-free muffins, we’re using it to add protein to the muffins.
• Vanilla plant protein powder – Any kind you like! 
• Baking soda and baking powder 
• All-purpose flour 
• Sea salt – To balance the sweetness and enhance the overall flavor. 
• Chocolate chips – These are optional; I like to use dark chocolate.

How to Make Banana Protein Muffins

If you’re making this recipe now, scroll down to the bottom of the page; you’ll find the full instructions for making banana protein muffins there.

• Prepare. Start preheating your oven to 350ºF and prep your muffin pan.
• Mix the wet ingredients. Mash the banana, then stir in the yogurt, eggs, and coconut sugar.

• Add the dry ingredients. Stir in the almond flour, protein powder, baking powder, soda, and salt, then fold in the all-purpose flour, followed by the chocolate chips.

• Bake. Divide the batter into the muffin pan and bake for 24 to 26 minutes.
• Cool. Let the muffins cool in the pan for 5 minutes, then place them on a wire rack to cool completely.

Tips for Success

These tips will help you make sure your banana protein muffins turn out perfect!

• Use a cookie dough scoop to portion the dough. Or, if you don’t have one, use a measuring cup. Making sure each muffin cup has the same amount of batter will ensure your muffins all finish baking at the same time (and also that the calorie and macro calculations are accurate).  
• Don’t overmix. Once you add the all-purpose flour, you want to stir just enough to work it all in, no more. If you stir the batter too much, the muffins will be tougher and denser.
• Measure the mashed banana. Because bananas vary in size, it’s a good idea to measure after mashing to make sure you have 3/4 cup. Using too much or too little will change the texture of the muffins.

Variations

Switch up your muffins with these variations.

• Add more protein. Fold in 3 tablespoons of hemp hearts or swap half the chocolate chips for chopped nuts.
• Make them vegan. Substitute flax eggs for the regular eggs and use a plant-based yogurt.  
• Fold in some different mix-ins. Dried fruit, blueberries, diced apples, cacao nibs, or whatever else you like in your muffins.
• Make them gluten-free. Use a 1:1 gluten-free flour substitute instead of all-purpose flour.

How to Store

• Room temperature: Store banana protein muffins in an airtight container at room temperature for up to 3 days.
• Freezer: These banana protein muffins freeze well and can be reheated as needed. Allow them to cool completely before placing them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave before serving.  

More High Protein Recipes

• Protein Waffles
• Chocolate Protein Oatmeal
• Protein Banana Bread
• High Protein Quinoa Bread
• Raspberry Chocolate Chip Protein Bars