Pack some extra protein into your day with these deliciously easy protein muffins! Made with mashed banana, protein powder, almond milk, and coconut oil, this easy snack is just as tasty as it is good for you!
Healthy Banana Protein Muffins
Looking for a healthy way to satisfy your sweet tooth? This delicious protein muffin recipe has got it all: vanilla protein powder, banana, chocolate chunks, maple syrup, and light-brown sugar to create show-stopping, protein-packed muffins that’ll take you to breakfast paradise.
We’ve made all sorts of muffins here on Fit Foodie Finds. Why? Muffins are super easy to customize to your liking. From healthier substitutions to decadent additives, the options are truly endless!
Why you’ll love ’em!
This muffin recipe contains a whopping 30 grams of protein!
They’re healthy AND delicious.
Great for making ahead and meal prep on the go.
Requires simple ingredients and little prep.
Ingredient List for High Protein Muffins
- Flour: We used all-purpose flour for this recipe. But feel free to use white whole wheat flour or a mix of all-purpose flour and whole wheat flour as a healthier option!
- Vanilla protein powder: Any vanilla-flavored protein powder will do! The brand we used has 15g of protein per serving.
- Baking soda: don’t forget the baking soda; it fluffs these muffins up.
- Chocolate chunks: chocolate chunks boost the decadence level of these muffins. Feel free to use any chocolate chip of your choice.
- Light brown sugar: we only use a little bit of brown sugar to sweeten these muffs!
- Maple syrup: Not only does the maple syrup naturally sweeten these muffins, but it also adds delicious flavor.
- Banana: mashed bananas add more flavor and moisture to your protein muffins.
- Large eggs: use two large eggs to fluff up these muffins. You can also use a flax egg if you are out of eggs!
- Almond milk: Instead of dairy milk, we used unsweetened almond milk for this recipe. But if you prefer another milk variety, go for it! Any milk will do.
- Coconut oil: A healthy, lower-fat way to get moist muffins!
Best Protein Powders
Check out our top protein powder recommendations for baking, smoothies, and everything in between.
How to Make Healthy Protein Muffins
Preheat the oven to 350ºF. Line a muffin pan with muffin liners and spray with cooking spray.
SEPARATELY MIX DRY + WET INGREDIENTS
Next, combine all dry ingredients in a medium-sized bowl and set aside. In a separate large bowl, whisk together the brown sugar and maple syrup. Then add the mashed banana, eggs, and almond milk and mix until combined.
Once mixed, transfer the dry ingredients to the wet ingredients and stir the batter until well combined. Then add the melted coconut oil and mix again.
Generously fill each well in the muffin pan with batter. We filled ours between 3/4 of the way full and all the way to the top.
Place your muffins in the oven and bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center.
COOL + SERVE
Finally, remove the muffins from the oven and allow them to cool for a few minutes. Transfer to a wire rack and cool a bit longer before serving. Enjoy your delicious protein muffins!
Make these protein muffins your own by adding other yummy ingredients! Here are some of our favorites:
Banana Blueberry: Add a pint of fresh (or frozen!) blueberries to the batter before baking.
Banana Nut: Easily give these banana muffins a crunch with 1/2 cup of chopped walnuts or pecans.
Carrot Cake: Fancy things up a bit with 1/2 cup of shredded carrot and 1/3 cup of chopped walnuts to give these a carrot cake twist!
Chocolate Protein: Turn these into chocolate protein muffins using chocolate protein powder instead of vanilla.
Latest Muffin & Bread Recipes
Top Tips for Protein Muffins
Measure the mashed banana: Be sure to mash the bananas AND THEN measure them before adding them to the muffin batter. The size of banana you use will determine how much mashed banana you end up with.
Make them your own: These are classic banana protein muffins, but feel free to add chocolate chips (like we did in these photos!), chopped nuts or berries to flavor to your liking.
Substitute bananas for applesauce when you’re in a pinch: Yes, people ask this question even when making banana protein muffins! Applesauce will work instead. Use 1 cup of applesauce in place of the 2 mashed bananas.
Can you make these vegan?
Since these protein muffins contain eggs, they are not considered vegan. We suggest following our Vegan Banana Bread recipe and making muffins with the batter instead of a loaf.
These muffins will keep for 2-3 days in an airtight container on the counter. Or, to extend their freshness, store them in the fridge in an airtight container for up to 5 days.
To freeze your protein muffins, let them cool completely before placing them on a baking sheet. Then freeze for 2 hours before transferring into a freezer-safe, gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
Easy Protein Muffins
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- 1 teaspoon baking soda
- ½ cup chocolate chunks
- 1/2 cup light brown sugar packed
- 1/4 cup maple syrup
- 1 cup mashed banana ~2 medium ripe bananas
- 2 large eggs
- 1/2 cup unsweetened plain almond milk
- 2 tablespoons melted coconut oil
- Preheat the oven to 350ºF, line a muffin pan with muffin liners and spray them with cooking spray.
- Combine all dry ingredients in a medium-sized bowl and set aside. In a separate large bowl, whisk the brown sugar and maple syrup together. Add the mashed banana, eggs, and almond milk and mix until combined.
- Transfer the dry ingredients to the wet ingredients and stir the batter until well combined. Add melted coconut oil and mix again.
- Generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 18-22 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the muffins from the oven and let them cool for a few minutes before removing them and letting them cool on a wire rack.
Tips & Notes
- We think it’s easiest to mash a banana on a plate with a fork and then measure it in a measuring cup once it’s mashed.
- If you don’t have chocolate chunks, you can use chocolate chips.
- This muffin batter should be a thicker batter, but not stodgy. If the batter feels too thick, add a few more tablespoons of almond milk.
- Don’t let the batter sit too long after combining the wet and dry ingredients. If that batter sits too long, the muffins may not rise.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Amazing recipe! They sound and look really delicious!
I can’t get enough of this dish! The combination of ingredients is so unique and delicious, I keep coming back for more.
These came out so perfect! The recipe was super easy and I substituted with coconut milk I had left over. Yum!
This recipe is so simple and delicious! I made them twice in this past week and kids really like them (and so do I 😀). It is definitely a keeper and I will try to bake as a loaf too. We are in the midst oof minor football and dance competition season and these make for a great snack and part of breakfast as well.
I followed the recipe but the batter was pretty thin.
I added another 1/2 cup of flour.
Because the batter was so thin the chocolate chunks sunk to the bottom and melted.
Otherwise, they did rise and did taste good.
I’m always hesitant to bake with protein powder because it seems like only certain powders work. However, I trusted these more because it seems like you tried them with multiple powders. I used Vega Sport vegan vanilla protein powder, and they came out so well! They’re moist, fluffy, and almost taste like a mix between a vanilla cake and banana muffin. Will be making these again.
Yay! And thank you for sharing that these were so delish with Vega Sport — so helpful for other readers!
I just made these muffins (can’t upload my photo for some reason), and they are so so delicious! My son is a competitive bodybuilder, so I’m happy for another great recipe to add to our “bodybuilding” collection! It’s refreshing to make something sweet yet high in protein rather than just the turkey or chicken breast my son eats every third day.
So glad you and your son love these protein muffins!
Super simple recipe and the muffins turned out super soft and delicious! I used the same protein powder that was recommended. Will make them again!
Look at those cute muffins, Madisyn!
How do you make these muffins gluten free?
We haven’t tested this recipe with 1:1 GF flour, but let us know how it goes if you try it! 😀