What kind of protein powder works best for Banana Protein Muffins?

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.

Can I make these protein muffins gluten-free?

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.

Can I use frozen bananas for banana muffins?

Yes! Just thaw them completely and drain any excess liquid before mashing.

Can kids eat muffins that include protein powder?

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.

Protein Banana Muffins [10g per muffin!]- Choosing Chia

Description

These Banana Protein Muffins are soft, fluffy, and packed with 10 grams of protein per muffin. They’re perfect for meal prep, healthy breakfasts, or snacks.

Ingredients

Units

3 medium bananas, mashed (about 1 1/4 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

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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: 10g