Name: Banana Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2–3 ripe bananas; 1/2 cup protein powder (plant-based or whey); 2 eggs; 1 cup almond flour or oat flour; 1 tsp baking powder; 2 tbsp maple syrup or honey; 2 tbsp coconut oil or neutral oil; 1 tsp vanilla extract; Optional: 1/4 cup chocolate chips, chopped nuts, or 1/2 tsp cinnamon

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These banana protein muffins are soft, fluffy, and packed with natural sweetness and satisfying protein. I love having them for a quick breakfast or an afternoon snack, especially when I need something filling but still light. With 11 grams of protein per muffin, they’re a smart way to fuel up without compromising on flavor or texture.

Why You’ll Love This Recipe

I make these muffins when I want something that’s easy to grab on the go and still keeps me feeling full. They’re dairy-free, gluten-free, and high in protein, so they fit a variety of dietary needs. I also like that I can freeze them in batches and warm them up when needed. Whether I’m on my way out the door or just craving something sweet but wholesome, these muffins are always a hit. Banana Protein Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Protein powder (plant-based or whey)
Eggs
Almond flour or oat flour
Baking powder
Maple syrup or honey
Coconut oil or another neutral oil
Vanilla extract
Optional: chocolate chips, chopped nuts, or cinnamon

Directions

Preheat the oven to 350°F and line a muffin tin with liners or grease it lightly.
Mash the bananas in a large bowl until smooth.
Add wet ingredients like eggs, maple syrup, oil, and vanilla. Stir until fully combined.
Add dry ingredients such as protein powder, flour, and baking powder. Mix just until everything is incorporated.
Fold in any extras like chocolate chips or nuts if using.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for at least 10 minutes before serving or storing.

Servings and timing

This recipe makes about 10–12 muffins, depending on size.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Each muffin has around 236 calories and 11g of protein.

Variations

I sometimes use peanut butter or almond butter for added flavor and richness.
Swapping almond flour for oat flour gives a heartier, more dense texture.
I mix in mini chocolate chips for a more indulgent version.
I love adding chopped walnuts for crunch or shredded coconut for a tropical twist.
Adding a sprinkle of cinnamon or nutmeg brings out the banana flavor even more.

storage/reheating

Once the muffins are completely cool, I store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a sealed bag or container. I just pop one in the microwave for 30–45 seconds to warm it up.

FAQs

Can I use any protein powder for this recipe?

I use either plant-based or whey protein. Just make sure it’s unsweetened or vanilla-flavored for the best results.

Are these muffins gluten-free?

Yes, I use almond flour or oat flour, which are naturally gluten-free. I always make sure my oats are certified gluten-free if using oat flour.

Can I make these without eggs?

Yes, I’ve made them with flax eggs or chia eggs before. The texture is slightly different, but they still hold together well.

How ripe should the bananas be?

The riper the better. I wait until they have plenty of brown spots—they’re sweeter and mash more easily.

Do these muffins taste like protein powder?

Not at all. The banana and vanilla help mask the flavor of most protein powders, especially if they’re clean and lightly flavored.

Conclusion

These banana protein muffins are a regular part of my meal prep because they’re so convenient and satisfying. With simple ingredients and lots of flexibility, I can adapt them to my cravings while still keeping them healthy and high in protein. Whether I eat them fresh from the oven or pull one from the freezer, they never disappoint.