Banana Protein Muffins Recipe
These Banana Protein Muffins are a nutritious and delicious option for breakfast or a midday snack. The almond flour adds a nutty flavor and the added protein will help to keep you feeling full and satisfied.
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Why we love this recipe
These muffins are a convenient and portable snack or breakfast option. Perfect for toting to work or to fuel up before hitting the gym. Being lower in sugar and higher in protein, they are a healthier alternative to traditional muffins. The natural sweetness of the ripe bananas makes these muffins a delicious and satisfying treat.
Ingredients
- almond flour – substitutions include gluten-free oat flour or whole wheat flour
- coconut sugar – maple syrup or honey also work as natural sweeteners, just add them to the wet ingredients instead of the dry ones.
- baking soda
- baking powder
- fine sea salt – this will bring out all of the flavors in the ingredients
- protein powder – use either whey protein powder or plant-based protein powder for dairy-free
- ripe bananas – the browner the better!
- eggs – for egg-free or vegan you can substitute flax eggs
- coconut oil – any neutral oil such as light olive oil or avocado oil will also work
- vanilla extract (if not using vanilla protein powder)
Equipment
Instructions
Preheat the oven to 400 and line 9 wells of a muffin pan with parchment paper liners.
Steps to make the muffin batter
- First, whisk together the dry ingredients in a large mixing bowl. Set the bowl aside.
- Next, in a separate large bowl, mash the bananas. I find using a potato masher the easiest way to do this but a fork works fine too. Mash until most of the lumps are gone and the mixture is relatively smooth.
- Then, add the coconut oil and eggs to the mashed bananas and stir it to combine everything.
- Finally, pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix! You want fluffy muffins and if you stir the batter too much it crushes the air bubbles.
Baking steps
- Scoop the batter evenly into a muffin pan that has been lined with parchment paper muffin liners.
- Next, place the muffin pan into the oven and bake at 400 for 5 minutes. Turn the heat down to 375 and bake for 10-13 minutes more. Watch for the tops to start browning and for them to spring back when lightly pressed.
- Insert a toothpick in the center of one of the muffins and if it comes out clean, they are ready to come out of the oven.
- Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Baking the muffins at a high temperature for the initial 5 minutes gives them a blast of heat that helps them to rise, creating that coveted dome we all love.
- Leaving a few of the wells empty helps the heat to circulate and leaves room for the muffin tops to spread out.
- Use very ripe bananas! They will add more sweetness to the muffins. They also will be much easier to mash.
Recipe variations
- Fold a few teaspoons of nuts into the batter before baking to add crunch and texture. Chopped walnuts, peanuts, and pecans both taste delicious.
- Add cocoa powder or chocolate chips to the batter for a chocolatey twist. And use chocolate protein powder!
- Stir fresh or frozen blueberries into the mix for an extra boost of fruit flavor.
- Add a pinch of cinnamon for a warm and cozy flavor.
FAQS
Yes, you can substitute bananas with other mashed fruits such as applesauce, and pumpkin puree, or a sweet vegetable such as mashed sweet potatoes. However, keep in mind that the taste and texture will be different.
They are! This recipe uses quality ingredients including a super clean protein powder and less sugar than traditional muffins.
Yes, you can but I recommend using a clean product that is free from artificial sweeteners, colors, and flavors. Whey or plant-based protein should be the first ingredient for high protein muffins.
Storing and reheating
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
For freezing these muffins, store them in a freezer-safe container or freezer bag for up to 3 months. Thaw them on the counter overnight.
To reheat these muffins, pop them in the microwave for 10-15 minutes.
More muffin recipes you’ll enjoy
If you’ve tried my Healthy Protein Muffins, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Banana Protein Muffins
Ingredients
- 1¾ cups almond flour
- ¼ cup coconut sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup protein powder
- 1 cup mashed banana (roughly 2 large bananas)
- 3 eggs (room temperature)
- ¼ cup coconut oil (melted but not hot)
- 1 tsp vanilla (if not using vanilla protein powder)
Instructions
- Heat the oven to 400° and line 9 wells of a muffin tin with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, and protein powder. Set aside.
- In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil and eggs and stir everything well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!
- Divide the batter into the lined muffin tin wells.
- Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Video
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- For freezing these muffins, store them in a freezer-safe container or freezer bag for up to 3 months. Thaw them on the counter overnight.
- To reheat these muffins, pop them in the microwave for 10-15 minutes.
