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Made with simple ingredients, these banana protein muffins are fluffy, moist, and rise beautifully! Plus, they are a delicious way to incorporate more protein into your daily routine. They’ve earned the stamp of approval from kids as well!

An overhead shot of muffin split in half.
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The Best Banana Protein Muffins

I LOVE adding bananas into my baked treats as they serve as a fantastic sugar-free substitute that also provides added nutrition.

You can add them to spinach muffins, banana date bread, banana oatmeal bars…I have so many kid-friendly banana recipes for you to try!

And now these banana protein muffins with 7 grams of protein per serving.

These are made with minimal, wholesome ingredients and has just the right amount of sweetness from the bananas and chocolate chips (which you can leave out if avoiding added sugars).

These muffins are great if you are:

  • in search of a hassle-free snack that provides lasting fullness
  • dealing with a child who’s finding it hard to gain weight or has minimal appetite
  • simply seeking a healthy snack or sweet treat that everyone will devour

Ingredients

All the ingredients laid out on a white background.

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.
  • 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

How to Make Healthy Protein Muffins

Four image collage of how to prepare the batter.
A two image collage of before and after baking.
  1. In a large mixing bowl, stir together the dry ingredients.
  2. In a separate bowl, whisk together the wet ingredients.
  3. Combine the dry and wet ingredients. Be careful not to over mix!
  4. Stir in chocolate chips and any optional add-ins (refer to variations section below)
  5. Divide batter evenly into the greased or lined muffin pan.
  6. Bake for 18-22 minutes, or until the inserted toothpick comes out clean.

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.

Tips for Success

Two muffins stacked on muffin pan.
  • 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 – Your muffins will turn out sweeter and moister.
  • 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.

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 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, eggs, or yogurt.

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

Is protein powder safe for kids?

If a child is struggling with weight gain or has special dietary needs, consulting a pediatrician or a registered dietitian can provide personalized guidance.

Can I make this into protein banana bread?

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.

How can I add more protein to these muffins?

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.

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!

5 from 6 votes

Banana Protein Muffins

Made with simple ingredients, these banana protein muffins are fluffy, moist, and rise beautifully! Plus, they are a delicious way to incorporate more protein into your daily routine.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
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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.

Nutrition

Calories: 143kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Sodium: 149mg | Potassium: 149mg | Fiber: 2g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 6 votes (3 ratings without comment)

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