High Protein Banana Muffins
Posted: 04/01/26
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These light, tender Banana Muffins contain a whole 5g of protein per muffin, and are refined sugar free! With the perfect crumb and maximum banana flavor, enjoy these delicious muffins as a healthy snack or breakfast treat, either plain or with your add-in of choice!
Why You’ll Love This Recipe
- These are the perfect light, tender banana muffins that are not too sweet but also don’t taste ‘healthy’ — enjoy them as is, or packed out with chopped nuts and / or chocolate chips!
- This banana muffin recipe has the option to use different types of flour along with added vanilla protein powder. This is great as it means you can be flexible, but different brands absorb liquid differently so we’ve added an optional few tablespoons of applesauce if your batter looks a little dry to guarentee perfect muffins every time!
Chef’s Tips
- Be sure not to over-mix the muffins, you want the wet and the dry ingredients to be just combined. Mixing forms gluten which will make your muffins dry, dense and chewy, not light and tender.
- As bananas start to go bad in the bowl, freeze them whole in a ziplock bag and thaw them for these muffins — they’ll just slip out of their skins ready to mash, just don’t be put off by the fact the skins will go totally black in the freezer, this won’t impact the flavor of the banana!
- Muffins are best enjoyed the day they are made, but leftover banana muffins freeze well in a ziplock bag, ready for thawing individually whenever muffin cravings strike!
More High Protein Recipes You’ll Love
- High Protein Blueberry Muffins Recipe
- High Protein Egg Bake with Cottage Cheese and Sausage
- High Protein Buffalo Chicken Dip Recipe
- High Protein Greek Pasta Salad
- High Protein Chicken Salad
- High Protein Overnight Oats
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High Protein Banana Muffins with Chocolate Chips
These High Protein Banana Muffins contain 5g of protein each, and are totally refined sugar free! All you need to do is decide if you're going to bake them plain, or with added chopped nuts or chocolate chips!
Ingredients
Wet
- 1 ¼ cups very ripe mashed bananas about 3 large
- 2 large eggs
- ⅓ cup Greek yogurt whole-milk works best for moistness
- ¼ cup maple syrup or honey
- ¼ cup neutral oil canola, avocado, melted coconut — adds fat for moist crumb
- 1 teaspoon vanilla extract
Dry
- ½ cup vanilla protein powder try whey or pea protein with sweetener — too much can dry out the muffins
- ¾ cup all-purpose flour or whole wheat pastry flour, or ½ cup oat flour + ¼ cup AP flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Optional Add-Ins
- ½ cup chocolate chips or chopped nuts
- 1-2 tablespoons unsweetened applesauce if batter looks dry
Instructions
- Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners and lightly spray with oil (protein baked goods tend to stick).
- In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup (or honey), oil, and vanilla until smooth.
- In a separate bowl, whisk flour(s), protein powder, baking powder, baking soda, cinnamon, and salt.
- Gently fold dry into wet just until combined. Over-mixing leads to tougher muffins. Fold in chocolate chips or nuts, if using.
- Divide batter evenly between the prepared liners (about ¾ full). Bake 18–22 minutes — until a toothpick comes out clean or with moist crumbs (don’t overbake!)
- Let the muffins cool in pan 10 min, then transfer to a rack. They will continue to set as they cool, so don't worry if they feel a little soft!
Notes
Don’t over-mix: Be sure not to over-mix the muffins, you want the wet and the dry ingredients to be just combined. Mixing forms gluten which will make your muffins dry, dense and chewy, not light and tender.
Freeze bananas going bad: As bananas start to go bad in the bowl, freeze them whole in a ziplock bag and thaw them for these muffins — they’ll just slip out of their skins ready to mash, just don’t be put off by the fact the skins will go totally black in the freezer, this won’t impact the flavor of the banana!
Storage: Muffins are best enjoyed the day they are made, but leftover banana muffins freeze well in a ziplock bag, ready for thawing individually whenever muffin cravings strike!
Nutrition Information
Calories: 141kcal | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Total Carbs: 12g | Fiber: 0.3g | Sugar: 5g | Net Carbs: 11.7g | Vitamin C: 0.02mg | Cholesterol: 37mg | Sodium: 130mg | Potassium: 62mg | Calcium: 62mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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