Banana Protein Muffins

These Banana Protein Muffins made with almond flour 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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a board of healthy protein banana muffins.

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.  

closeup of a tray of healthy banana protein muffins.

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)
ingredients on a tray.

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.
eye level view of banana protein muffins.

FAQS

Can I substitute bananas with other fruits?

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.

Are banana protein muffins a healthy snack?

They are! This recipe uses quality ingredients including a super clean protein powder and less sugar than traditional muffins.

Can I use any protein powder in banana protein 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. 

banana protein muffins on a wooden board.

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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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As an Amazon Associate, I earn from qualifying purchases.

banana protein muffins on a board.

Banana Protein Muffins

Sharon Rhodes
These Banana Protein Muffins made with almond flour 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.
5 from 16 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 9
Calories 227 kcal

Ingredients
  

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

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. 

Nutrition

Calories: 227kcalCarbohydrates: 15gProtein: 17gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 348mgPotassium: 144mgFiber: 4gSugar: 7gVitamin A: 95IUVitamin C: 2mgCalcium: 88mgIron: 3mg
Keyword banana protein muffins
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20 Comments

  1. 5 stars
    Being vegetarian I am always on a protein hunt and this is a great way to include some. Loved the sweetness from the banana and I used whole wheat pastry flour instead of almond flour in my recipe.

  2. 5 stars
    I loved these banana muffins and really appreciated the extra bit of protein. 1 muffin was all I needed for lunch and they held me over till dinner. Perfect!

  3. These are tasty! I love having a muffin with protein so I don’t get hungry again. One of these fills me up for hours.

  4. 5 stars
    Oh, these look amazing! Hubby and I have been working out for weight loss since January, and are trying to find new ways to work extra protein into our snacks (you can only eat so many boiled eggs lol). Do you think a protein powder like the Chips Ahoy one from Ghost would work well in these? It’s our favorite, but I wonder if the cacao chips in it would be weird.

    1. Hey Erica! I haven’t tested the recipe with this product. It might taste ok though! But the ingredients aren’t the healthiest. I always recommend the Ora brand which is free from artificial sweeteners and additives. Check it out!

  5. 5 stars
    Made these muffins to share with coworkers. They were gone in a flash. I’ll make a double batch next time as they are super delicious.

  6. 5 stars
    My elder son usually dislike having banana in any muffins or cakes. BUT I made try this one by saying oh this one is full of protein and IS healthy. He was sold. He now actually loves this muffin and ask me to keep the recipe. Happy mom here.

  7. 5 stars
    Living with alpha-gal syndrome makes me feel like I am constantly searching for new ways to get enough protein in my daily diet. I love that the 1/2 cup of plant-based protein powder does the trick here without the banana muffins tasting like they have protein powder baked in. Win/win!

    1. Yes! The added protein is always welcome. I love the Ora protein powder too! Super clean ingredients. Hopefully, that also helps with alpha-gal syndrome! Thanks, Sage. 🙂

  8. 5 stars
    I happened to have all the ingredients on hand and wanted to try these banana protein muffins. They were super good and fluffy and very easy to make.

  9. 5 stars
    Beautiful muffins that were so good!! The higher protein helped me feel full through out the day thank you! Will be making these again!

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