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.
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❤️ Reasons to Love 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
- 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
Click here to learn how to make these banana protein muffins in a visual story.
🥣 Equipment
ℹ️ Substitutions
- Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve brown sugar. (affiliate link).
- Vegan - Substitute vanilla-flavored soy protein powder for the whey protein powder. For more information about baking with protein powders, see this guide by Avatar Nutrition.
💡 Variations
- Chocolate Banana Protein Muffins - Stir in ¾ cup chocolate chips into the batter.
- Banana Nut Protein Muffins - Stir in 2/4 cup chopped pecans or walnuts into the batter.
- Peanut Butter Banana Protein Muffins - Substitute peanut butter for the almond butter.
🌡️ Storage
These muffins freeze very well. For freshness, I recommend freezing any leftovers right away. To freeze, place them in a zip seal freezer bag and label them with the date. They will keep in the freezer for up to three months. Reheat in the microwave.
🔖 Related Recipes
See more baked goods, cookies and cereal recipes →
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📖 Recipe
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 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
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 Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Food safety
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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