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!
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!
How to Make Healthy Protein Muffins
Preheat the oven to 350ºF. Line a muffin pan with muffin liners and spray with cooking spray.
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.
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.
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Top Tips for Protein Muffins
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.
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.
- 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.
Calories: 199kcal Carbohydrates: 31g Protein: 6g Fat: 6g Fiber: 1g Sugar: 20g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.