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These easy banana protein muffins are soft, fluffy, and made with wholesome ingredients—perfect for an easy breakfast or nourishing snack. Whether you’re fueling your day or feeding hungry kids, this recipe is a go-to for something that tastes good and feels good.
Table of Contents
The Best Banana Protein Muffins
If you’re looking for a healthy muffin that hits the sweet spot between nourishing and delicious – this recipe is it and here’s why:
- Naturally sweetened with banana – I love using bananas in baked goods! They’re a fantastic sugar-free substitute that adds natural sweetness, moisture, and nutrition. If you love these, be sure to check out my spinach muffins, banana date bread, banana oatmeal bars!
- Protein-packed – Each muffin has about 7 grams of protein, thanks to Greek yogurt and a scoop of protein powder.
- Wholesome ingredients – Made with white whole wheat flour, full-fat Greek yogurt, and optional maple syrup, these muffins are both nutritious and satisfying.
- Kid-approved – Soft, flavorful, and not overly sweet. The chocolate chips make them extra tempting (but feel free to leave them out if avoiding added sugars).
- Versatile and reliable – These muffins hold up well as a snack, breakfast, or lunchbox treat. Plus, they freeze beautifully for meal prep.
- Great for a variety of needs – Whether you’re:
- Looking for a hassle-free snack that keeps you full
- Supporting a child who’s finding it hard to gain weight or has minimal appetite
- Just craving a healthy treat the whole family will enjoy
You’ll also love these high protein cottage cheese muffins and other Cottage Cheese Breakfast recipes!
Craving more variety? You’ll find all my healthy, dietitian-created muffin recipes for toddlers and kids in one place—easy, nourishing, and family-approved.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – it has the same nutrition as whole wheat flour, but it’s lighter and slightly sweeter in taste.
- Banana – be sure to use overripe bananas with many brown spots – will be sweeter and easier to mash.
- Greek yogurt – Be sure to use plain and preferably full fat for best results for texture and keeps the muffins from drying out. Adds richness, protein, and moisture.
- Protein powder – I like to use whey protein powder but feel free to use your favorite, including plant-based protein powder. Vanilla or chocolate flavored will both work!
- Eggs – Use room temperature eggs. They help bind the ingredients and give the muffins structure.
- Baking powder & baking soda – These leaveners give your muffins their rise and light texture.
- Salt – Enhances all the other flavors and keeps the muffins from tasting flat.
Variations
- Flour – You can use all purpose flour, 1:1 gluten free flour like this one, or oat flour. You can also use 1 cup all purpose flour and 3/4 cup cup whole wheat flour. I wouldn’t use all whole wheat flour as the muffins will turn out too dense.
- Protein powder – Use vegan protein powder if needed. You can also leave it out if making these for babies and use 2 cups of flour.
- No banana? Try using store-bought or homemade unsweetened applesauce.
- No eggs? You can try with flax or chia eggs. You might also enjoy these eggless banana muffins.
- Desire sweeter muffins? You can add 2-3 tablespoons of pure maple syrup or honey.
- Add-ins – some of our favorites include hemp seeds, chopped walnuts, strawberries, blueberries, shredded carrots, or dried fruit like raisins, cranberries, and dates. You can also swap out chocolate chips with peanut butter or butterscotch chips.
- Mini-Muffins – For bite-sized versions, bake for 10–12 minutes, or until a toothpick comes out clean. Love minis? You might also enjoy these mini banana muffins.
Step-by-Step Instructions
Step 1: Preheat oven to 350 degrees Fahrenheit. In a large bowl, stir together the dry ingredients.
Step 2: In a medium bowl, whisk together the wet ingredients.
Step 3: Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Step 4: Stir in chocolate chips.
Step 5: Divide batter evenly into 12 muffin cups.
Step 6: Bake for 18-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean.
Recipe Tips
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
- Use over ripe bananas – The browner the peel, the sweeter and more flavorful the muffins. Overripe bananas also assist with a muffin that is more moist.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
- Scoop evenly. Use a cookie scoop or measuring cup to divide the batter so all muffins bake at the same rate.
Equipment
If you’ve tried any of my muffin recipes, you know how much I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners.
But for those who prefer an alternative, this is my favorite nonstick muffin pan (pictured).
Serving Suggestions
These protein muffins are great warm, straight from the oven, or reheated with a little nut butter spread on top. They are seriously the best portable snack that will keep you and your child full and happy wherever you are.
You can also enjoy as a high-protein breakfast along with some fruit, a smoothie, hard-boiled egg or yogurt for a balanced meal.
Storage Suggestions
Be sure to cool completely on a wire rack. Then transfer to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
You can also freeze for up to 3 months in freezer bag.
Here’s how to store and freeze muffins so they taste just as good as the day you made them.
Frequently Asked Questions
If a child is struggling with weight gain or has special dietary needs, consulting a pediatrician or a registered dietitian can provide personalized guidance.
You can! Lightly grease and line a small loaf pan with parchment paper and bake at 350°F for 30-35 minutes, until the inserted toothpick in the center comes out clean.
I wouldn’t suggest adding more than 1/4 cup of protein powder as the flavor will be more pronounced. Instead, experiment with various add-ins, such as hemp seeds, chia seeds, flax seeds, or chopped nuts.
Try using two flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), though the texture may be a little more dense.
More High Protein Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Banana Protein Muffins
Equipment
Ingredients
Dry
- 1 3/4 cups white whole wheat flour (215g)
- 1/4 cup protein powder (25g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet
- 1 cup mashed bananas (240g)
- 1 cup full fat Greek yogurt (230g), room temperature
- 2 eggs, room temperature
- 2-4 tablespoons maple syrup (optional)
Stir-in
- 1/2-3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease, line, or use a silicone muffin pan.
- In a large bowl, stir together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
- Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Stir in chocolate chips.
- Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to cool completely on a wire rack. Then transfer to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
- You can also freeze for up to 3 months.
So easy , so yummy , so good!! Thank you 😊
I made this recipe and it is delicious. Super easy to make. This is my new go to.
SO happy to hear that!!
Muffins were light and fluffy! Great breakfast and snack option. Added PB chips, white and semi sweet chocolate chips to appease all the littles at home!
Perfect❤️
These are devoured by the whole family when made. Thank you!!
SO happy to hear that!
Would subbing almond flour work?
Not for this recipe. Sorry!
What kind of protein did you use for kids?
I used Orgain
So easy and delicious!