These banana protein muffins are inspired by my Healthy Banana Muffins. I replaced a portion of the flour called for with unsweetened protein powder. As a result, these muffins have double the protein when compared to a traditional muffin and make an easy breakfast or after-school snack. If you or your kids struggle to eat enough protein, add a few chocolate chips to these muffins to make them even more appealing. They are also delicious with crunchy walnuts added in!
Ingredients You’ll Need
This recipe calls for unsweetened protein powder (affiliate link) and relies on ripe bananas and coconut sugar for sweetness. If you are already using a protein powder that is sweetened, feel free to cut back on the sugar called for, or swap the banana for pumpkin puree as a less-sweet add-in. Paired with eggs and oat flour, these muffins have a fluffy texture you’ll love. While oat flour is naturally gluten-free, make sure you look for a package that is “certified gluten-free” to make sure there is no cross-contamination during processing. This recipe is also dairy-free, as long as you choose a dairy-free protein powder. You can use olive oil or melted coconut oil in this recipe. Olive oil will make the muffins slightly more tender, since it stays in a liquid form, even in a cold room. Feel free to add a splash of vanilla extract or any other flavorings you love to these high-protein muffins.
How to Make Protein Muffins
Preheat the oven to 350ºF. In a large bowl, use a fork to mash the bananas until relatively smooth. Add in the eggs, protein powder, oat flour, coconut sugar, oil, cinnamon, salt, and baking powder, then stir well. Once the muffin batter looks smooth, add in walnuts, pecans, or chocolate chips for extra texture. (Fresh blueberries would also work!) Prepare a muffin tin with 12 paper liners, then divide the batter between the cups evenly. Sprinkle a few extra walnuts or chocolate chips on top, if you’d like. Bake at 350ºF for 25 minutes, or until the muffins feel firm to the touch in the center. You can insert a toothpick in the center of the muffin to make sure it’s not wet. Let the muffins cool in the muffin pan for 15 minutes, then transfer to a wire rack to cool. Storage Tips: Store these muffins in an airtight container in the fridge for up to a week. If you prefer to store them on the counter, be sure NOT to store them in an airtight container because they will sweat overnight and have a sticky texture on the outside. Since they are very moist, they are best kept in the fridge to prevent spoilage. Looking for more muffin recipes? Try my Flourless Peanut Butter muffins (which also pack 7 grams of protein per muffin), Carrot Cake Vegan Muffins, Chocolate Zucchini Muffins, or Almond Flour Muffins for more ideas. If you try this protein muffin recipe, please leave a comment and star rating below. I’d love to hear how you like them!
