Banana Protein Muffins

I’ve got to tell you, these Healthy Banana Protein Muffins are a game-changer. Well, okay, maybe not a “game-changer,” but they’re pretty awesome. Think of them as your classic, comforting banana bread, but with a serious protein boost.

A while back, I wanted to find a way to get that nostalgic, cozy flavor I love from banana bread while also getting the protein my body needs. I mean, who wants to waste those super-ripe bananas? Not me. I started experimenting, and what I ended up with is a muffin that’s ridiculously moist, naturally sweet, and packed with an extra punch of goodness. It’s the perfect mix of old-school comfort and new-school nutrition.

It’s a simple recipe, too. I’m going to walk you through it, just like we’re baking together in my kitchen. No stress, just good vibes and delicious muffins.

What You Need to Know

This recipe is designed to be easy peasy. Seriously, even if you’re a baking newbie, you’ll nail it.

• Time: You can have these ready in about 30 minutes total. 10 minutes to prep, 20 minutes to bake. That’s it.
• Servings: This recipe makes 10 muffins. My advice? Double it. You’ll thank me later. They freeze like a dream, so you can have a quick, healthy snack ready to go whenever you need one.
• Skill Level: If you can mix things in a bowl, you can make these. I’ll even share a few pro tips to make sure they turn out perfectly.
• Stuff You’ll Need:
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Muffin tin (10-muffin size)
  • Muffin liners
  • Cooling rack
• Meal Prep: These are a dream for meal prep. They last for days on the counter and even longer in the fridge or freezer. Perfect for a quick breakfast or a post-workout snack.

The Ingredients

The magic in these muffins comes from a balanced mix of wet and dry stuff.

Wet Ingredients:

• 1 cup banana puree: Use bananas that are really ripe—the ones with lots of brown spots. The riper they are, the sweeter the muffins will be, which means you can use less honey.
• 2 eggs: These are the glue that holds everything together.¹ They also make the muffins rich and tender.
• ¼ cup honey: A little natural sweetness and moisture.
• 1 teaspoon vanilla extract: This gives the muffins a warm, classic flavor.

Dry Ingredients:

• ½ cup blanched almond flour & ½ cup oat flour: This combo gives the muffins a nice, soft texture.
• ½ cup vanilla protein powder: Hello, protein! This is where the muscle-fueling magic happens.
• 2 teaspoons baking powder: To make them light and fluffy.
• ½ teaspoon cinnamon: A little warmth that pairs perfectly with the banana.
• ¼ teaspoon salt: A little secret weapon to make all the other flavors pop.
• ½ cup chocolate chips or chopped walnuts (optional): Totally up to you. Chocolate chips make them feel like a decadent dessert, and walnuts give them a satisfying crunch.

Ingredient Notes & Swaps:

You can play around with the protein powder! I’ve used both whey and pea protein. Just be aware that some powders can make the batter a bit dry. If that happens, just add a splash of milk or water. Don’t have almond flour? You can use more oat flour, but the texture will be a little different. And if you’re out of honey, maple syrup works great, too.

The Recipe

Let’s get baking!

Step 1: Get Ready

First, preheat your oven to 350°F. Line a 10-cup muffin tin with liners. Here’s a quick tip: protein powder can sometimes make muffins stick, so give those liners a quick spray with oil. It’s a tiny step that saves you a lot of grief.

Step 2: Mix the Wet Stuff

In a large bowl, whisk together the banana puree, eggs, honey, and vanilla extract until they’re smooth and creamy. A few small lumps from the banana are totally fine—that just means they’re homemade.

Step 3: Add the Dry Stuff

Now, dump the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt right into the wet mixture. Here’s the most important rule of this recipe: do not over-mix! Just stir until everything is just combined. The batter will still look lumpy, and that’s exactly what you want. Over-mixing makes muffins tough and gummy.2 We want them tender and soft, so hands off!

Step 4: Fold in the Fun Stuff

Gently fold in your chocolate chips or walnuts with a rubber spatula. Just a few folds to distribute them evenly.

Step 5: Bake ‘Em!

Scoop the batter into the muffin liners, filling them about three-quarters of the way full. This gives you those beautiful, domed tops. Pop the tray into the oven and bake for 18-24 minutes. You’ll know they’re ready when they look golden brown and a toothpick comes out clean. The smell alone will tell you something good is happening.

Step 6: Cool Down

Take them out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool completely. This final cooling step is super important for them to set up correctly.

Make ‘Em Your Own

The best part of this recipe? It’s so easy to customize.

• Vegan? You can swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).³
• Extra Spice? Add a pinch of nutmeg or cardamom for a warmer flavor.
• Feeling Healthy? Skip the chocolate chips or walnuts and use raisins or dried cranberries instead.
• Seasonal Flavors? In the fall, try adding a tablespoon of pumpkin puree and some pumpkin pie spice. In the summer, toss in some fresh blueberries for a burst of flavor.

Serving & Storing

Now for the best part—eating them!

How to Serve: They’re great on their own, but they’re also fantastic with a little butter, a drizzle of extra honey, or a dollop of Greek yogurt.

How to Store: Keep them in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days.

Need to Reheat? A quick 10-15 seconds in the microwave is all you need.

Freezing: These are perfect for freezing! Once they’re totally cool, put them in a freezer-safe bag or container and they’ll last for up to 3 months. When you’re ready to eat one, just thaw it in the fridge overnight or zap it in the microwave for a minute.

Enjoy your new favorite Easy Banana Protein Muffins!

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