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These banana protein muffins are moist, flavorful, and contain 11 grams of protein. Spread some peanut or walnut butter on them for an extra serving of protein. This is a true power muffin to get you through the morning without leaving you feeling hungry.
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Five banana protein muffins on a white napkin on a dark wood cutting board with bananas.

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I never thought these banana protein muffins were going to take over my breakfast routine, but they certainly did! I’ve been going back to these guys again and again for a tasty high-protein breakfast that’s simple and keeps me feeling full much longer than a regular muffin. Cut one in half and spread some peanut butter or homemade walnut butter on each half, and enjoy along with some milk. You’ve now added a couple of extra servings of protein.

This recipe was inspired by this air fryer banana bread and banana raisin bread. Actually, we must love bananas around here because we also have this banana smoothie bowl, banana shake, banana chocolate chip pancakes, watermelon banana smoothie, and bananas Foster pancakes.

What You’ll Love About This Recipe

  • It’s quick. You can have these muffin done in 30 minutes or less!
  • It’s easy. This is an easy one-bowl wonder. It’s just a matter of mixing a few ingredients in a bowl, distributing the batter into a 12-cup muffin pan, and baking. That’s it!
  • It’s a crowd pleaser. Bring these muffins to the office or a brunch party and you will have everyone asking for the recipe!
  • For muffins, these guys are very high protein. I think it goes without saying that these protein muffins contain more protein per serving than a regular muffin. We didn’t want to go overboard with the protein and weigh them down. We wanted these muffins to retain the light and airy texture that muffins are known for while providing a good amount of protein. At 11 g of protein per serving, I think we have accomplished that.
  • They’re simple. We love the fact that the ingredients are accessible and don’t require trips to specialty grocery stores. Many whole foods grocery stores carry protein powder or you can order it online.

Ingredients

Banana protein muffins ingredients
  • 4 medium bananas. Very ripe. Peeled, sliced, and mashed.
  • 1 cup almond flour.
  • 1 cup all-purpose flour.
  • ⅔ cup vanilla-flavored whey protein powder.
  • 2 teaspoons baking powder.
  • ¼ teaspoon salt.
  • ½ cup light brown sugar. Packed.
  • ½ cup almond butter. You can substitute peanut butter or this homemade walnut butter.
  • 1 teaspoon vanilla extract.

Instructions

Muffin pan lined with paper liners.
Preheat oven to 375 F (190 C). Line a 12-cup muffin pan with liners or spray with baking spray. Set aside.
Mashed banana in a white bowl.
Peel, slice, and mash bananas in a medium bowl. Set aside.
Dry ingredients in a glass bowl.
In a large mixing bowl, combine dry ingredients.
All ingredients in a glass bowl.
Stir in banana, almond butter, and vanilla extract.
Batter-filled muffin pan.
Spoon batter into each cup of the prepared muffin pan, dividing evenly. There should be enough batter to fill each cup almost to the top.
Five banana protein muffins on a white napkin on a dark wood table.
Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Remove pan from oven and set on a wire rack to cool for several minutes. Remove muffins from pan and allow to cool fully.

Click here to learn how to make these banana protein muffins in a visual story.

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    Substitutions

    Muffins on a white napkin on a dark wood cutting board with bananas.

    Variations

    • Chocolate Chip Banana Protein Muffins. Stir in ¾ cup chocolate chips into the batter.
    • Banana Nut Protein Muffins. Stir in 1 cup chopped pecans or walnuts into the batter.
    • Peanut Butter Banana Protein Muffins. Substitute peanut butter for the almond butter.
    • Pumpkin Banana Protein Muffins. Substitute ½ cup of mashed bananas with ½ cup pumpkin puree. Add 1 teaspoon pumpkin pie spice for seasonal flavor.
    • Chocolate Banana Protein Muffins. Substitute ¼ cup of the all-purpose flour with ¼ cup unsweetened cocoa powder. Add ½ cup chocolate chips or chunks for double the chocolate pleasure.
    • Banana Oat Protein Muffins. Substitute ½ cup of the all-purpose flour with ½ cup rolled oats. Sprinkle additional oats on top of the muffins before baking for a hearty texture.
    • Espresso Banana Protein Muffins. Add 1 tablespoon instant espresso powder to the dry ingredients for a coffee-flavored kick.

    FAQs

    Yes, you can use any protein powder you prefer, such as plant-based or soy protein. Just make sure it has a similar flavor profile to vanilla whey protein to maintain the flavor.

    You can substitute almond butter with peanut butter, cashew butter, or sunflower seed butter for a nut-free option.

    If your bananas aren’t ripe, you can ripen them quickly by baking them in a 300 F (150 C) oven for 15-20 minutes, or microwave them for 30 seconds to 1 minute.

    You can use coconut sugar, maple syrup, or honey as a substitute. If using a liquid sweetener, reduce the amount slightly to maintain the right batter consistency.

    Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined to avoid this issue.

    Yes, you can use a mini muffin pan. Adjust the baking time to 10-15 minutes, or until a toothpick comes out clean.

    Storage

    Room Temperature

    1. Cool Completely. Make sure the muffins are completely cooled before storing to prevent condensation and sogginess.
    2. Store in an Airtight Container. Place the muffins in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper.
    3. Duration. Muffins can be stored at room temperature for up to 2-3 days.

    Refrigeration

    1. Cool Completely. As with room temperature storage, make sure the muffins are fully cooled.
    2. Store in an Airtight Container: Use an airtight container to keep the muffins fresh.
    3. Duration: Muffins can be stored in the refrigerator for up to 1 week.

    Freezing

    1. Cool Completely. Ensure the muffins are completely cooled before freezing.
    2. Wrap Individually. Wrap each muffin in plastic wrap or aluminum foil to prevent freezer burn.
    3. Store in a Freezer Bag. Place the wrapped muffins in a large freezer-safe zip-top bag or airtight container. Label with the date.
    4. Duration. Muffins can be frozen for up to 3 months.

    Reheating Instructions

    • Room Temperature. Muffins stored at room temperature can be eaten as is. If you prefer them warm, microwave for 10-15 seconds.
    • Refrigerated. To warm refrigerated muffins, microwave for 15-20 seconds or until warmed through.
    • Frozen. Thaw frozen muffins at room temperature for a few hours or overnight in the refrigerator. Alternatively, reheat directly from frozen by microwaving for 30-45 seconds or until heated through.

    Related Recipes

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    Banana Protein Muffins Recipe

    These banana protein muffins are moist, flavorful, and contain 11 grams of protein. Spread some peanut or walnut butter on them for an extra serving of protein. This is a true power muffin to get you through the morning without leaving you feeling hungry.
    Print Recipe Save Rate
    Five banana protein muffins on a white napkin on a dark wood table.
    Prep Time:10 minutes
    Cook Time:20 minutes
    Total Time:30 minutes

    Equipment

    12-cup regular muffin pan
    Large bowl
    Medium bowl

    Ingredients

    • 4 medium bananas Very ripe. Peeled, sliced, and mashed.
    • 1 cup almond flour
    • 1 cup all-purpose flour
    • ⅔ cup vanilla whey protein powder
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup light brown sugar Packed.
    • ½ cup almond butter You can substitute peanut butter.
    • 1 teaspoon vanilla extract
    US Customary – Metric

    Instructions

    • Preheat oven to 375 F (190 C). Line a 12-cup muffin pan with liners or spray with baking spray. Set aside.
    • Peel, slice, and mash bananas in a medium bowl. Set aside.
      4 medium bananas
    • In a large mixing bowl, combine dry ingredients.
      1 cup almond flour, 1 cup all-purpose flour, ⅔ cup vanilla whey protein powder, 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup light brown sugar
    • Stir in banana, almond butter, and vanilla extract.
      4 medium bananas, ½ cup almond butter, 1 teaspoon vanilla extract
    • Spoon batter into each cup of the prepared muffin pan, dividing evenly. There should be enough batter to fill each cup almost to the top.
    • Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Remove pan from oven and set on a wire rack to cool for several minutes. Remove muffins from pan and allow to cool fully.

    Nutrition

    Calories: 250kcal | Carbohydrates: 31g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 132mg | Potassium: 261mg | Fiber: 3g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 2mg
    Servings: 12 muffins
    Calories: 250kcal
    Author: Sandra

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    Sandra
    5 from 1 vote (1 rating without comment)

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    8 Comments

      1. Hi Susy!

        I haven’t tried substituting the all-purpose flour, but white wheat flour should work 1:1 – just expect a slightly heartier texture. Oat flour is trickier since it lacks gluten, so the muffins may be more delicate. I’d use ¾ cup oat flour for every 1 cup of all-purpose and let the batter rest for 10 minutes before baking to help it absorb moisture. Let me know if you try it – I’d love to hear how they turn out! 😊

        Reply

    2. Best high-protien muffin I’ve tried yet. I was trying to find one with almond and flour as well. With the protein powder I find a lot of high protein muffins become rubbery but not these. Excited to try more of your recipes!

      Reply

      1. Hi Meredith,

        You probably can, but I have not tried it and do not know how pea protein will affect the texture or density.

        Reply