It’s no secret I love a good sweet protein snack. From energy balls, protein bars, and muffins. What’s not to like about a little sweet treat with a protein boost?! These banana protein muffins have 8 grams of protein each and taste like banana bread but in muffin form!
The texture is absolutely perfect – moist, but also light and fluffy. They have a slight banana flavor that compliments the chocolate so well. They are also lightly sweetened with just 2 tablespoons of maple syrup, plus the addition of ripe bananas and chocolate chips.
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The best thing yet, they are an easy way to add protein to your diet! We all know getting enough protein can be tough at times. But when you are eating things like muffins, it seems effortless. Plus, they have a good balance of carbs and some healthy fats and will help keep your blood sugar stable, unlike traditional muffins.
I love these protein banana muffins as a snack, healthy dessert, or especially as a pre or post-workout snack. Served with some greek yogurt and some peanut butter – it’s the perfect combo! And for leftovers, pop them in the microwave for 10-15 seconds to warm through and let the chocolate melt.
Why we love these banana protein muffins
- made from 10 simple ingredients and so delicious!
- each one has 8 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, and fat for balanced blood sugar and to avoid those spikes and crashes that traditional muffins can do.
- gluten-free – but I promise no one would even know!
Are protein muffins healthy?
Protein muffins can make a healthy and delicious breakfast, snack, or dessert. Unlike traditional muffins, by adding protein, you help slow down digestion and can prevent blood sugar spikes and crashes. And by making them at home, you can easily customize them to fit your liking and nutrition goals.
Each one of these oatmeal muffins has 174 calories, 25 grams of carbohydrates, 8 grams of protein, 5 grams of fat, and 2 grams of fiber for a balanced muffin.
Can you bake with protein powder?
Protein powder is an easy way to increase the protein content in baked goods. I find when replacing some of the flour, using a plant-based protein works best as it’s thicker and helps absorb the liquid ingredients like traditional flour. Do not try to replace all the flour though. Baking with protein powder does take some trial and error to get the consistency right, but following a recipe is beneficial for the best results.
Ingredients
- gluten-free baking flour – make sure to use a 1:1 gluten-free baking flour. I love Bob’s Red Mill.
- plant-based vanilla protein powder – plant-based works best as it’s thicker and helps act as a “flour”.
- cinnamon
- baking powder
- salt
- brown bananas – for some natural sweetness and they help keep the muffins moist.
- eggs
- maple syrup
- vanilla extract
- mini chocolate chips – I used dairy-free ones, but any kind will work!
How to make banana protein muffins
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, protein powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
Can I use another protein powder?
This recipe works best with plant-based protein powder. Protein powders vary by consistency and how dense they are and using different ones will yield different results. I have tried this recipe with whey protein powder, but I do not recommend it as the muffins will come out dry and dense.
Storage
- refrigerator – first, let them cool completely. Add to an airtight container or silicone bag and store them in the fridge for up to a week.
- freezer – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge. They can be warmed up in the microwave if desired.
Substitutions and additions
- 1:1 gluten-free baking flour – all-purpose flour will work the same. You could try whole wheat flour or oat flour, but I am not sure if the texture will come out the same. Coconut flour and almond flour will not work as their consistency is very different.
- plant-based vanilla protein powder – feel free to substitute your favorite flavor (chocolate protein powder would be delicious). As for using another kind, I find plant-based works best as it is thicker. I have tried whey protein and it does not work.
- brown bananas – make sure you are using ripe bananas with brown spots so they add some natural sweetness. Unsweetened applesauce or pumpkin might work instead, but I haven’t tried it.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work. Eggs also bump up the protein content, so that would change if you switch them out.
- maple syrup – any kind of liquid sweetener will work the same (honey, agave…).
- vanilla extract – vanilla bean paste will work the same and would be super delicious.
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. Use dairy or dairy-free ones depending on your preferences.
Here are a few suggestions to change the flavor from week to week:
- chopped nuts – walnuts, peanuts, or pecans would be great. Stir them into the batter.
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great.
- cacao powder – to make them extra chocolatey, stir some cacao powder into the batter.
More healthy protein snack recipes
- blender cottage cheese muffins
- chocolate protein balls
- apple cinnamon protein cookies
- pumpkin protein muffins
- protein peanut butter cups
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Banana Protein Muffins
ingredients
- 1/2 cup 1:1 gluten-free baking flour (74 grams)
- 3/4 cup plant-based vanilla protein powder (75 grams)*
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 medium brown bananas (200 grams/about 2/3 cup)
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/3 heaping cup mini chocolate chips (70 grams)
instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, protein powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
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I make this several times a month for my dad. Both he and I love it!!
I replaced the egg with banana greek yogurt (egg allergy 😢) and the flour with blended protein oat flour and omg…. SOOO good!!!
Love that those subs worked! Thanks for trying them, Natalie!
Do you know of any nut free protein powders that would work?
Hi, Mia! From a quick google search it looks like Truvani and Promix both have a nut free plant based protein powder. I have not tried them though so I’m not sure what they taste like and how they will work!
Subbed chocolate protein powder because it’s what we had but turned out delicious!
Yum to the double chocolate! Thanks for trying them, Morgan!
Really, really tasty! I’ve tried so many protein baked muffinss and these just may be the best. The texture is fantastic too. Also, my teen just said, “I like.” Now that’s a win! I do suggest buying the Orgain protein powder for best results.
So happy to hear this! It took some time for me to get recipe right. Thanks for trying them, Valerie!
Easy and yummy
Glad you liked them, Christine. Thanks for trying them!
So good and super easy!! Great for breakfast with some Greek yogurt.
Glad to hear you enjoyed them, Kristin! Thanks for trying them!
Love them
Happy to hear it!