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These Banana Protein Muffins are soft, fluffy, and packed with 9 grams of protein per muffin. They’re made in one bowl for easy prep and cleanup, and they’re perfect for meal prep, quick breakfasts, or healthy snacks throughout the week.
Table of Contents
If you’ve been following me for a while, you know my muffin recipes always go viral on The Choosing Chia Instagram like my Almond Flour Banana Muffins and my Healthy Lemon Poppyseed Muffins, and for good reason! I’ve tested dozens of muffin recipes over the years to perfect that moist, bakery-style texture that stays fluffy even with healthier ingredients.
These Banana Protein Muffins are one of my new favourites. They combine simple pantry staples with Greek yogurt, mashed bananas, and a scoop of protein powder for a nourishing and satisfying treat. They’re great for meal prep, pack easily for on-the-go breakfasts, and freeze beautifully.
Recipe Highlights
- High in protein: Each muffin is packed with 9 grams of protein you full and energized. For another high protein snack also try these Banana Protein Balls and my Homemade Perfect Bars.
- One-bowl recipe: Everything mixes together in a single bowl for quick prep and easy cleanup.
- Lightly sweetened: Made with ripe bananas and coconut sugar for just the right sweetness.
- Perfect for meal prep: Store them in the fridge or freezer for grab-and-go breakfasts or snacks all week long!
Key Ingredients & Substitutions
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
- Bananas: I always recommend using overripe spotty bananas for banana muffins. They will give the muffins natural sweetness. Extra overripe bananas work beautifully in this Banana Bread Baked Oatmeal.
- Flour: You can use all-purpose flour, a 1-1 gluten-free flour or oat flour for this recipe.
- Greek yogurt: Make sure to use unsweetened Greek Yogurt. You can also substitute with cottage cheese like I use in these Cottage Cheese Blueberry Muffins if you prefer.
- Coconut sugar: I love coconut sugar for its light caramel-like flavour. Brown sugar, honey or maple syrup make great substitutions.
- Protein powder: I use vanilla whey protein powder for this recipe. I find whey protein powder works beautifully in baking and doesn’t have a chalky taste. Use any protein powder you love.
How To Make Banana Protein Muffins
Step 1: Add the mashed banana, eggs, Greek yogurt and vanilla extract to a bowl and mix.
Step 2: Add in the coconut sugar and mix again to combine.
Step 3: Add the flour, protein powder, baking soda and pinch of salt and gently mix.
Step 4: Stir in the chocolate chips.
Step 5: Divide the batter between 12 muffin cups.
Step 6: Bake at 350 degrees F for 18-22 minutes.
Recipe Variations
- Add nuts: Stir in chopped walnuts, pecans, or almonds for extra crunch and healthy fats.
- Make them dairy-free: Use a dairy-free yogurt and plant-based protein powder.
- Make them mini muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized snacks.
How To Store
Store your Banana Protein Muffins in an airtight container at room temperature for 3 days, or keep them in the fridge for up to 5 days. They freeze incredibly well too. Place cooled muffins in a freezer bag or container and freeze for up to 3 months. To serve, thaw overnight in the fridge or warm in the microwave for 20 to 30 seconds.
Jess’s Tips
- Use very ripe bananas: The more brown spots, the sweeter and more flavourful your muffins will be.
- Mix gently: Once you add the dry ingredients, stir only until combined to keep the muffins light and fluffy.
- Choose the right protein powder: Vanilla or unflavoured works best. Whey creates a softer crumb, while plant-based powders make the muffins a bit more dense.
- Test your protein powder: Mix a scoop into water, milk, or a green protein smoothie first. If you don’t like the taste on its own, you won’t love it baked into muffins.
- Adjust moisture if needed: If your protein powder is very absorbent, add 1 to 2 tablespoons of milk to loosen the batter.
- Make it as a loaf: Pour the batter into a greased loaf pan and bake at 350°F for 45 to 55 minutes, or until a toothpick comes out clean. Let cool completely before slicing.
Frequently Asked Questions
Both whey and plant-based protein powders work, but the texture will vary slightly. Whey protein gives a softer, lighter crumb, while pea or brown rice protein makes the muffins more dense. Choose a vanilla or unflavoured powder for the best flavour.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour or oat flour like I use in these Oat Flour Banana Muffins for a gluten-free version.
Yes! Just thaw them completely and drain any excess liquid before mashing.
Yes, just choose a simple protein powder without added caffeine, sweeteners, or other stimulants. A clean vanilla or unflavoured whey or plant-based powder is usually fine. If you prefer not to use protein powder for kids, you can replace it with one of the swaps listed in the ingredient notes.
Try These High-Protein Recipes Next!
If you tried these Banana Protein Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Banana Protein Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Diet: Vegetarian
Description
These Banana Protein Muffins are soft, fluffy, and packed with 9 grams of protein per muffin. They’re perfect for meal prep, healthy breakfasts, or snacks.
Ingredients
- 3 bananas, mashed (or 1 cup)
- 2 eggs
- 1/3 cup butter, melted and cooled
- 1/2 cup Greek yogurt
- 1/3 cup coconut sugar (sub brown sugar)
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour (sub oat flour or 1-1 gluten free flour)
- 1/2 cup protein powder (vanilla or unflavoured)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin pan with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, avocado oil (or melted butter), Greek yogurt, coconut sugar, and vanilla extract until well combined.
- Add the flour, protein powder, baking soda, salt, and cinnamon to the bowl. Gently mix until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and flavour.
- Substitute protein powder with almond, oat or all-purpose flour if needed.
- Mix the batter gently once the dry ingredients are added.
- Choose vanilla or unflavoured protein powder for best results.
- Test your protein powder in water or milk to be sure you like the taste.
- Add 1 to 2 tablespoons of milk if the batter feels too thick or dry.
- To make a loaf, bake at 350°F for 45 to 55 minutes and cool before slicing.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
So delicious! I used vanilla whey protein powder and they came out perfectly.
I made these today and they’re delicious! I used vanilla flavored Greek yogurt and vanilla protein powder. They were also approved by my picky 5 year old!
So happy you enjoyed them! The highest compliment that your picky 5 year old liked them!!:)
So tasty!! Doesn’t taste like protein powder at all. These are perfect to meal prep for the week!