These are the best banana protein muffins! They are so easy to make and have 12 grams of protein per muffin. Made with protein powder, almond flour, bananas, peanut butter, oats, and chocolate chips, the ingredients blend perfectly to give these muffins the perfect flavour and light, fluffy texture.

I love making higher protein baked goods like my gluten-free almond flour biscuits and I can't wait for you to try the high protein muffin recipe I am sharing with you today!
Table of Contents
Why you will love these muffins:
- The flavour! They have the most amazing taste and perfect light and fluffy texture.
- These muffins are packed with protein with 12 grams of protein per muffin.
- They are quick and easy to make and only take 20 minutes to prepare.
- Besides being high in protein these muffins are also gluten-free, dairy-free and refined sugar free and I've included instructions for making them vegan too.
If you love muffins you will also love my chocolate pumpkin muffins and banana pecan muffins.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card- Dry ingredients: almond flour, vanilla protein powder, quick cooking oats, baking soda and salt. Be sure to use almond flour and not almond meal for these banana protein muffins.
- Wet ingredients: eggs, honey or maple syrup, smooth peanut butter, vanilla extract. Be sure to use natural, smooth, unsweetened peanut butter. You could swap this for another nut butter such as almond butter or cashew butter.
- Ripe bananas: be sure to use ripe or overripe bananas and not green bananas.
- Dark chocolate chips: because chocolate just makes everything better!
The best protein powders for these muffins:
- Paleo Valley vanilla protein powder - this is my absolute favourite protein powder.
- Nuzest vanilla protein powder - this is both vegan and gluten-free.
- Ancient Nutrition vanilla collagen powder
Recipe variations and add ins:
- If you can't have almond flour I would use cashew flour instead.
- To make these banana protein muffins gluten-free: use certified gluten-free oats and gluten-free protein powder.
- For dairy-free: use a dairy-free protein powder.
- To make vegan: use a vegan protein powder, maple syrup instead of honey, and chia seed or flax eggs instead of eggs. Just note that they will not rise as much.
- Feel free to add some chopped nuts such as pecans or walnuts.
How to make banana protein muffins:
- Step 1: Preheat your oven to 350 degrees Fahrenheit. While the oven is preheating, add all the ingredients, except the chocolate chips, to the bowl of your standing mixer
- Step 2: Blend the ingredients until they are smooth and then stir in the chocolate chips by hand.
- Step 3: Line a muffin pan with parchment paper muffin cups and then transfer the batter to the muffin cups.
- Step 4: Put the tray in the oven and bake the muffins for 18-20 minutes, or until a toothpick inserted inside comes out clean. Let the muffins cool and enjoy!
Top Tips:
- Don't use whey protein powder for these banana protein muffins - it will make them too dry and gritty.
- Use room temperature eggs for best results.
- Use ripe or over-ripe bananas to make these muffins. They won't work out if your bananas are still green.
- Storage: store any leftover muffins in an airtight container at room temperature for 3 days, or in the fridge for 7 days.
Banana Protein Muffins FAQs:
I have not tried making these banana oat protein muffins with wheat flour and would not recommend it.
While these muffins are made with ripe, mash bananas, they do taste differently than banana bread because the protein powder adds a unique flavour that is different than the typical banana bread taste.
No, these muffins are not low carb or keto.
Yes, these muffins freeze really well for up to 3 months in a freezer bag.
Other muffin recipes you will love:
Recipe
Banana Protein Muffins
Equipment
Ingredients
- 2 cups almond flour
- 1/2 cup quick cooking oats
- 1/2 cup protein powder
- 1 teaspoon baking soda
- pinch sea salt
- 3 eggs
- 2 ripe bananas (1 cup mashed bananas)
- 1/2 cup smooth peanut butter
- 1/4 cup honey or maple syrup
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F. Then add all the ingredients, except the chocolate chips to the bowl of your standing mixer and blend well until smooth.
- Stir in the chocolate chips by hand.
- Line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted inside comes out clean. Let the muffins cool a little and then enjoy!
Notes
- Do not use whey protein powder for these muffins.
- You can substitute the peanut butter with another nut or seed butter such as cashew butter, sunflower seed butter, hazelnut butter or macadamia nut butter.
- Nutritional values are an estimate and will vary depending on the exact ingredients that you use.
D. Cain
What would you recommend to replace the almond flour? I really like this recipe and would like to try it...with a different flour...would all oat work? I have allergies to all nuts, and will use Sunflower butter instead of peanut butter.
Erin Carter
I normally recommend cashew flour instead of almond flour but in your case I realize that won't work. I don't have any other suggestions. I don't think oat will work sadly.