Perfectly soft and fluffy, these banana protein muffins are the perfect way to start your morning or to enjoy as a mid-afternoon snack! Not only are they delicious, but the added protein and whole grains will help to keep your nice and full! Make them ahead for meal prep for easy grab-and-go during the week.
You all went absolutely nuts for both my blueberry protein muffins and my banana carrot muffins. And, I mean, rightfully so... both of those are BOMB if I do say so myself! So, I figured, why not combine the best of both worlds as if those two recipes had a baby??? 9 months later, welcome to the world, banana protein muffins! Okay that's a lie... totes did not take me 9 months to make this recipe. BUT, I did test a few different ones to make sure I got it just right for you!
What You Need For Banana Protein Muffins
To make these muffins you don't really need really any fancy ingredients. You know me, I like to keep it simple. Here is what you'll need to round up in your kitchen:
- Protein Powder
- Baking soda
For the flour, I like to use whole wheat for some extra whole grains and fiber. Just a little gentle nutrition action for ya. Absolutely nothing wrong with using all-purpose flour, whatever you like best and what satisfies you!
For the banana muffins protein powder I actually tested two powders, a plant based and a whey based. I saw the plant based one on the Fit Foodie Finds protein powder guide they created, the Garden Of Life, Vanilla. These muffins turned out much more moist than the whey based protein powder, Optimum Nutrition Gold Standard Whey, that I used. The whey based was more cake-y. Both great options just depends what type of muffin you like best!
How To Make Protein Banana Muffins
Making these babies is super duper easy. Here's what ya gotta do:
- First, mash up your bananas (probs the funnest part)
- Then add in your egg and melted butter, whisking to combine.
- Next, add the remaining ingredients (all of the dry ones!)
- Mix everything up until just combined and pour into muffin liners (I love these silicone muffin liners for less than 20 bucks! I bought them and I was immediately obsessed)
- Now, bake these off in a 350 degree oven for 15 minutes.
- Allow them to cool (probably the hardest part- I always just want to dive right in!) and ENJOY!
Protein Muffins Banana Tips
In order for these muffins to turn out fabulous, you want to make sure you're using the best kind of banana for this protein muffins recipe. Here are a couple tips when you're gathering you bananas at the store or from your fruit bowl:
- Pick bananas that are larger VS smaller. These banana protein muffins will turn out super dense if you skimp on the banana and let's be real we want them nice and fluffy!
- Pick bananas that have brown spots on them, ideally. They're sweeter and easier to mash so the consistency is right.
- If you don't have any super ripe (brown spotted) bananas you can quickly ripen bananas by placing them in a 250 degree oven for 15-20 minutes (with the peels on!)
Protein Muffins Banana FAQs
Can I add things to these muffins?
Yes! You can add nuts, chocolate chips, or swirl in some Nutella for protein banana Nutella muffins! The limit of the protein muffins recipes you can make does not exist! You can also top them with anything you like like peanut butter or my no added sugar blueberry jam!
Can I sub almond flour, coconut flour, or other specialty types of flours?
This recipe will work with all-purpose flour, wheat flour, and gluten-free flour. You'll need to do some testing and look at some flour conversion charts for other flours!
How do I store these muffins?
I keep then in a container on the counter for 5-7 days, or you can pop them in the freezer for 2-3 months!
I hope you love this recipe and can't wait to try it! I'd love if you left a star rating on the recipe card and a comment with any questions! Also, leave a comment with any mix-ins you add like chocolate chips, coconut flakes, etc! I love how you guys take my recipes and make them your own!
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 scoops protein powder (~2/3 cup)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 large bananas
- 1 egg
- 1/2 cup whole milk greek yogurt
- 1/3 cup sugar
- 1/2 tsp vanilla
Preheat oven to 400 degrees. Line a muffin tin with silicone liners or use non-stick spray. (I don't recommend using paper liners)
In a medium sized bowl combine flours, protein powder, baking powder and salt.
In a large bowl mash your banana and add yogurt, egg, sugar and vanilla.
Add flour mixture to the wet ingredients and mix until just combined.
Gently fold blueberries into batter.
Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~8 or so muffins, depending on the size of your muffin tin.
Bake muffins at 400 for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.
May use all all-purpose flour, wheat flour, or gluten free flour. This recipe has not been tested with alternative flours like almond or coconut flour.
I tested this recipe using a whey and plant based protein powder. The whey turned out fluffier and more dense, while the plant based was more moist. Both were great, just different textures!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 130mgCarbohydrates: 23gFiber: 2gSugar: 12gProtein: 10g
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