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Banana Protein Muffins

Banana Protein Muffins

These banana protein muffins are soft, fluffy, and packed with protein from ripe bananas, protein powder, and wholesome ingredients. Perfect for breakfast, meal prep, or a healthy post-workout snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas mashed
  • 2 large eggs
  • 1/4 cup natural almond butter or peanut butter
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
Dry Ingredients
  • 1 cup oat flour or whole wheat flour
  • 1/2 cup vanilla or unflavored protein powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
Optional Mix-Ins
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons chia seeds or hemp seeds

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. Mash the bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth with very few lumps remaining.
  3. Mix the wet ingredients: Add the eggs, almond butter, maple syrup, vanilla extract, and almond milk to the mashed bananas. Whisk until smooth and fully combined.
  4. Combine the dry ingredients: In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and sea salt.
  5. Make the batter: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined. Do not overmix.
  6. Add optional mix-ins: Fold in chocolate chips, nuts, chia seeds, or hemp seeds if desired.
  7. Fill the muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Bake the muffins: Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.

Notes

  • Use overripe bananas for the best sweetness and moisture.
  • Protein powder brands vary; add 1–2 tablespoons almond milk if the batter feels too thick.
  • These muffins freeze well for up to 3 months.