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These banana protein muffins bake up incredibly soft and tender with rich banana flavor in every bite. Made with simple ingredients and a boost of protein, each muffin has 8 grams of protein to give them a little extra staying power.
Why You’ll Love These Banana Protein Muffins
- 8 grams of protein per muffin – Helps keep you and your kids fuller longer while supporting steady energy, making these muffins more satisfying than your typical banana muffin, thanks to Greek yogurt and a scoop of protein powder.
- Soft and tender texture – These bake up light and moist with no dry or chalky bite, which can often happen when baking with protein powder
- Naturally sweetened with ripe bananas – 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!
- Kid-friendly and parent-approved – The classic banana flavor is familiar and well-loved, making these an easy win for the whole family. If you’re supporting a child who finds it hard to gain weight, check out this resources for the best weight gain foods for babies and toddlers.
- Easy, no-fuss recipe – Comes together quickly with minimal prep and simple steps, making it approachable even on busy days. These muffins hold up well as a snack, breakfast, or lunchbox treat. Check out all of the ultimate lunch box ideas for kids.
- Great for meal prep – These muffins store well and freeze beautifully, so you can make a batch ahead of time and have them ready when you need them.
- Customizable – Easily switch things up with chocolate chips, berries, nuts, or different protein powders to fit your preferences, but feel free to leave any these out if avoiding added sugars. Learn more about sugar for babies, such as recommended amounts and other healthy alternatives.
“I made this recipe and it is delicious. Super easy to make. This is my new go to.” – Kim
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. They’re all easy, nourishing, and family-approved.
Table of Contents
Key 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.
Substitutions
- 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 instead.
- No banana? Try using store-bought or homemade unsweetened applesauce.
- No eggs? Try using two flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), though the texture may be a little more dense. You also MUST try these eggless banana muffins.
- Want a sweeter muffins? You can add 2-3 tablespoons of pure maple syrup or honey.
Variations
- Chocolate Chip Banana Protein Muffins – Add ¼–½ cup chocolate chips. You can also swap out chocolate chips with peanut butter or butterscotch chips.
- Blueberry Banana Muffins – Fold in fresh or frozen blueberries. You can even add strawberries.
- Nutty Banana Muffins – Add chopped walnuts or pecans
- Double Banana – Add banana slices on top before baking
- Spiced Version – Add nutmeg or pumpkin spice
- Other Favorite Add-ins – hemp seeds, shredded carrots, or dried fruit like raisins, cranberries, and dates.
- 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.
How to Make Banana Protein Muffins
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
- Measure flour the more accurate way – Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. This prevents adding too much flour, which can lead to dense muffins.
- Use room temperature ingredients – Let eggs and yogurt sit out for about 15 minutes before baking. This helps the batter mix more evenly and supports better rise and texture.
- Choose over ripe bananas – The browner the bananas, the sweeter and more flavorful your banana protein muffins will be. Overripe bananas also add moisture for a softer crumb.
- Do not overmix the batter – Gently fold the wet and dry ingredients together until just combined. Overmixing can result in dense, tough muffins instead of light and tender ones.
- Measure protein powder carefully – Adding too much protein powder can dry out the muffins, so be sure to measure accurately for the best texture.
- Divide the batter evenly – Use a cookie scoop or measuring cup to portion the batter so all muffins bake evenly at the same rate.
- Let muffins cool before removing – Allow the muffins to cool for a few minutes in the pan before transferring. This helps prevent sticking and keeps them from falling apart.
Serving Suggestions
Enjoy these banana protein muffins warm right out of the oven or reheated with your favorite spread, or try them in a variety of easy, family-friendly ways:
- As a quick breakfast with yogurt and fruit, a smoothie, or a hard-boiled egg – discover all of my favorite healthy toddler breakfast ideas
- Packed in lunchboxes
- As an after-school snack – check out this guide to healthy toddler snacks
- With nut butter or this homemade sunflower seed butter
Banana Protein Muffins FAQs
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 forup 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.
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.
Use whatever protein powder you like—whey or plant-based both work. Just note that plant-based ones may need a splash more liquid and can change the texture slightly.
This usually happens if:
– Too much protein powder is added
– The batter is overmixed
– There isn’t enough moisture
Stick to the recipe and measure carefully for best results.
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.
Can I skip the protein powder?
You can! just use 2 cups of flour instead
Can I use regular yogurt or it must be Greek ?
You can!
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!