These are the best banana protein muffins! These muffins are so easy to make and have 12 grams of protein per muffin. Made with protein powder, almond flour, bananas, peanut butter, oatmeal, 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 this recipe:
- These protein powder banana muffins are packed with protein! They are high in protein with 12 grams of protein per muffin.
- They are quick and easy to make and only take 20 minutes to prepare.
- The flavour! The combination of the vanilla protein powder, oats, bananas, chocolate chips, and peanut butter blend perfectly to give these muffins the most delicious taste and the best light and fluffy texture.
- These homemade muffins are made in one bowl so the clean up is so simple. Just like my gluten free and dairy free chocolate chip banana bread recipe.
- They store really well and also freeze well so they are a great option for meal prep.
- 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 and substitutions:
- Ripe bananas - bananas add a delicious natural sweetness to these muffins without making them taste like bananas. Be sure to use ripe or overripe bananas and not green bananas.
- Protein powder - the key ingredient for these protein muffins - I recommend using a vanilla protein powder for this recipe.
- Almond flour - be sure to use almond flour and not almond meal to make these muffins. I don't recommend swapping the flours for this recipe.
- Peanut butter - to help give these muffins a delicious flavour and add even more protein and moisture - be sure to use natural, smooth, unsweetened peanut butter. You could swap this for another smooth, unsweetened nut butter such as almond butter or cashew butter.
- Eggs - these help bind the muffins together and help them rise when they bake.
- Baking soda - to help these muffins rise and become so light and fluffy!
- Quick cooking oats - oats help give these muffins a light and fluffy texture. I don't recommend using rolled oats or steel cut oats for this recipe.
- Honey or pure maple syrup - to give these muffins the perfect amounts of sweetness, while keeping them refined sugar free and naturally sweetened.
- Dark chocolate chips - because chocolate just makes everything better!
The best types of protein powder for making these muffins:
I have made these muffins with these two protein powders and both worked well. I cannot guarantee that other protein powders would have the same results since I have not personally tried them:
- Nuzest vanilla protein powder - this is both vegan and gluten free.
- Ancient Nutrition vanilla collagen powder - this is gluten free but not vegan.
Note: I do not recommend using whey protein powder. It will make these muffins too dry and grainy.
How to make (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
While the oven is preheating, add all the ingredients, except the chocolate chips, to the bowl of your standing mixer and blend them well until smooth. Then stir the chocolate chips into the batter by hand.
Step three:
Line a muffin pan with parchment paper muffin cups and then transfer the muffin batter to the muffin cups.
Step four:
Lastly, put the tray in the oven and bake the muffins for 18-20 minutes, or until a toothpick inserted inside comes out clean. Then let the muffins cool and enjoy!
Top Tips:
- Be sure to use smooth, natural peanut butter rather than sweetened peanut butter for these healthy protein muffins.
- I recommend using a vanilla protein powder for making these muffins.
- Don't use whey protein powder for these 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.
Recipe variations and add ins:
- If you can't have almond flour I would use cashew flour instead.
- To make these muffins gluten free: use certified gluten-free oatmeal and gluten-free protein powder.
- To make these muffins dairy free: use a dairy-free protein powder.
- To keep these muffins refined sugar free be sure to use chocolate chips or chocolate chunks sweetened with coconut sugar.
- To make these muffins vegan: use a vegan protein powder and instead of using eggs, use chia seed or flax eggs instead. Just note that they will likely not rise as much. You will also need to use maple syrup instead of honey and vegan chocolate chips.
- To add some crunch to these protein muffins feel free to add some chopped nuts such as pecans or walnuts.
- You can substitute the peanut butter with another nut butter or seed butter such as cashew butter, hazelnut butter, macadamia nut butter or almond butter.
- Instead of protein powder you can use collagen peptides (either unflavoured or vanilla).
How to serve:
These muffins are a healthy breakfast option, and they also make a perfect snack or sweet treat. You can eat them warmed up or at room temperature. You can serve these delicious muffins on their own or top them with some peanut butter or almond butter for even more flavour.
How to store:
Store any leftover muffins in an airtight container at room temperature for 3 days, or in the fridge for 7 days.
These muffins freeze really well for up to 3 months in a freezer bag.
Frequently asked questions:
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.
Other muffin recipes you will love:
- Orange Chocolate Muffins
- Zucchini Muffins with Chocolate
- Gluten Free Lemon Blueberry Muffins
- Gluten Free Banana Muffins with Chocolate
- Healthy Pumpkin Muffins with Chocolate
- Gluten Free Blueberry Muffins
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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
- Store these muffins in the fridge in an airtight container for up to 7 days.
- 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.