Banana Protein Muffins Recipe – Healthy, Moist & High-Protein Snack for Any Time of Day
Who says muffins can’t be delicious, healthy, and protein-packed all at the same time? These Banana Protein Muffins check all the boxes: they’re moist, naturally sweetened, gluten-free, and packed with oats, Greek yogurt, almond flour, and protein powder — making them perfect for a grab-and-go breakfast or a post-gym snack. 🍌💪🧁
This recipe is one of those “blend, pour, bake” miracles that’s quick to make and easy to love. Thanks to the ripe bananas, every bite is sweet and fluffy — with no refined sugar or flour needed. They're also kid-approved, freezer-friendly, and endlessly customizable.
Equipment
- Mixing bowls – for wet and dry ingredients
- Measuring cups and spoons
- Whisk or hand mixer
- Fork or potato masher – for bananas
- Muffin tin – standard 12-cup
- Paper or silicone muffin liners
- Cooling rack
- Optional: High-speed blender or food processor if you want to blend everything into a smooth batter.
Ingredients
Makes 12 muffins
Produce:
- 3 ripe bananas mashed
Refrigerated:
- 2 large eggs
Dairy:
- ½ cup plain Greek yogurt
- Breakfast Foods:
- 1 cup rolled oats use certified gluten-free if needed
Baking & Spices:
- ½ cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- Canned Goods / Protein:
- ¼ cup vanilla protein powder whey, plant-based, or collagen peptides
Condiments:
- ¼ cup honey or maple syrup
Instructions
Step 1: Prep Oven & Pan
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or spray with nonstick spray.
Step 2: Mash & Mix Wet Ingredients
- In a large bowl, mash the bananas until smooth.
- Add:
- Eggs
- Greek yogurt
- Honey
- Vanilla extract
- Whisk until fully combined.
Step 3: Mix Dry Ingredients
- In a separate bowl, combine:
- Oats
- Almond flour
- Protein powder
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Stir until evenly mixed.
Step 4: Combine & Fill Muffin Tin
- Pour the dry mixture into the wet ingredients.
- Stir gently until just combined — don’t overmix!
- Divide batter evenly between 12 muffin cups.
✅ Optional: Top with banana slices, nuts, or a sprinkle of oats.
Step 5: Bake
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🔁 Variations
1. Chocolate Chip Banana Protein Muffins
Add ½ cup dark chocolate chips or mini chips to the batter. 2. Nut Butter Swirl
Drop ½ teaspoon almond or peanut butter on top of each muffin before baking and swirl gently. 3. Blueberry Banana Muffins
Fold in ¾ cup fresh or frozen blueberries for fruity flavor. 4. Vegan Version
Replace eggs with 2 flax eggs and use a plant-based yogurt + protein powder. 5. Low-Sugar
Use a ripe banana in place of honey or reduce honey to 2 tablespoons. 🧊 Storage & Reheating
Room Temp:
Store in an airtight container for up to 3 days. Refrigerator:
Extend shelf life to 5–6 days in the fridge. Freezer:
Freeze muffins individually wrapped or in a bag for up to 3 months. Thaw overnight or microwave for 20–30 seconds. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use quick oats instead of rolled oats?
Yes — just note that quick oats may result in a softer texture. 2. Which protein powder is best?
Vanilla whey, pea, or collagen protein all work — just choose one that tastes great and blends well. 3. Can I make this recipe nut-free?
Yes — replace almond flour with oat flour or whole wheat flour. 4. Are these muffins gluten-free?
Yes — if you use certified gluten-free oats and check your protein powder. 5. How much protein per muffin?
About 7–10 grams per muffin, depending on your protein powder. 6. Can I make mini muffins?
Yes — reduce baking time to 12–14 minutes, and check with a toothpick. 7. Do I have to use Greek yogurt?
You can sub with regular yogurt or applesauce, but Greek yogurt adds extra protein and moisture. 8. Why are my muffins dense?
Avoid overmixing and use very ripe bananas for best texture. 9. Can I make this in a blender?
Yes! Blend wet ingredients first, then pulse in dry until just combined. 10. What’s the best way to reheat?
Microwave for 20 seconds or warm in a toaster oven for a fresh-baked feel. ✅ Conclusion
These Banana Protein Muffins are the perfect balance of flavor, nutrition, and convenience. With real bananas, protein powder, oats, and Greek yogurt, they’re an easy, one-bowl recipe that delivers both taste and fuel. Whether you're looking for a portable breakfast, post-workout snack, or a way to use up ripe bananas, these muffins have you covered. Moist, lightly sweet, and endlessly versatile — they're everything a healthy muffin should be. Love better-for-you baked goods? Oatmeal Banana Bread Blender Protein Pancakes Healthy Zucchini Muffins
1. Chocolate Chip Banana Protein Muffins
Add ½ cup dark chocolate chips or mini chips to the batter. 2. Nut Butter Swirl
Drop ½ teaspoon almond or peanut butter on top of each muffin before baking and swirl gently. 3. Blueberry Banana Muffins
Fold in ¾ cup fresh or frozen blueberries for fruity flavor. 4. Vegan Version
Replace eggs with 2 flax eggs and use a plant-based yogurt + protein powder. 5. Low-Sugar
Use a ripe banana in place of honey or reduce honey to 2 tablespoons. 🧊 Storage & Reheating
Room Temp:
Store in an airtight container for up to 3 days. Refrigerator:
Extend shelf life to 5–6 days in the fridge. Freezer:
Freeze muffins individually wrapped or in a bag for up to 3 months. Thaw overnight or microwave for 20–30 seconds. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use quick oats instead of rolled oats?
Yes — just note that quick oats may result in a softer texture. 2. Which protein powder is best?
Vanilla whey, pea, or collagen protein all work — just choose one that tastes great and blends well. 3. Can I make this recipe nut-free?
Yes — replace almond flour with oat flour or whole wheat flour. 4. Are these muffins gluten-free?
Yes — if you use certified gluten-free oats and check your protein powder. 5. How much protein per muffin?
About 7–10 grams per muffin, depending on your protein powder. 6. Can I make mini muffins?
Yes — reduce baking time to 12–14 minutes, and check with a toothpick. 7. Do I have to use Greek yogurt?
You can sub with regular yogurt or applesauce, but Greek yogurt adds extra protein and moisture. 8. Why are my muffins dense?
Avoid overmixing and use very ripe bananas for best texture. 9. Can I make this in a blender?
Yes! Blend wet ingredients first, then pulse in dry until just combined. 10. What’s the best way to reheat?
Microwave for 20 seconds or warm in a toaster oven for a fresh-baked feel. ✅ Conclusion
These Banana Protein Muffins are the perfect balance of flavor, nutrition, and convenience. With real bananas, protein powder, oats, and Greek yogurt, they’re an easy, one-bowl recipe that delivers both taste and fuel. Whether you're looking for a portable breakfast, post-workout snack, or a way to use up ripe bananas, these muffins have you covered. Moist, lightly sweet, and endlessly versatile — they're everything a healthy muffin should be. Love better-for-you baked goods? Oatmeal Banana Bread Blender Protein Pancakes Healthy Zucchini Muffins