Make these Protein Banana Muffins for an easy, healthy high protein snack or breakfast. Perfect for grab and go and ready in 30 minutes!
Need to use up ripe bananas? You need to turn them into these protein banana muffins.
These muffins have all the essence of a soft, delicious banana bread, but with a boost of protein from some Greek yogurt and protein powder. I love enjoying these protein banana muffins as a quick snack, or paired with yogurt and fruit for an easy breakfast option. They can be made in 30 minutes, making them a perfect addition to your meal prep routine.
The best part is that you can customize these muffins with all your favorite add ins! I've added chocolate chips, but you could also do chopped nuts, berries, etc.
If you like this recipe, make sure you try my banana carrot muffins and double chocolate banana muffins too!
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. My meal prep recipes need to be quick and these muffins can be made in 30 minutes, with just 12 minutes of prep. So so easy!
- Great snack or addition to a balanced breakfast. These protein muffins are a perfect building block for an on-the-go snack or a balanced breakfast, thanks to the whole grains and protein boost.
- Higher protein and lower in sugar. Each muffin has 7g of protein. Thanks to the bananas, they are also naturally sweetened with minimal added sugar.
Ingredients
Greek yogurt. Greek yogurt is one of the sneaky ways we add protein to this recipe while also reducing the overall fat content. It also adds moisture, creating the perfect soft texture. I have tested this recipe using both 2% and 5% Greek yogurt, however 0% Greek yogurt will work as well.
Bananas. The riper the better! More ripe bananas will result in sweeter tasting muffins.
Eggs. We use two whole eggs in this recipe for structure and rise.
Oats. I have only tested this recipe using rolled oats, however quick or minute oats SHOULD work as well.
Protein powder. For additional protein, I love using vanilla protein powder. It also adds some sweetness, however, an unflavoured option will work great as well.
Baking powder AND baking soda. These are both essential for RISE!!! Since we are not using traditional flour, these muffins need all the help they can get from leavening agents. Always remember to check the expiration dates to ensure the best results.
Maple syrup. For natural sweetness! Honey also works.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray (I recommend using a silicone baking tray for best results).
- In a high powered blender add Greek yogurt, bananas, eggs, vanilla extract and maple syrup. Add oats, protein powder, baking powder, baking soda and salt. Blend until smooth (about 3 minutes).
- Divide the batter amongst the 12 muffin cavities. If using: top each muffin with chocolate chips, gently stirring each to combine.
- Bake for 15-20 minutes or until a toothpick inserted into the center of the batter comes out clean.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free, however I recommend using certified gluten-free oats like this.
To make dairy-free: I have not yet tested these muffins using a Greek yogurt substitute. If you decide to try, I recommend utilizing a THICK non dairy yogurt.
To make nut-free: this recipe is naturally nut-free.
Get creative with the protein powder and mix-ins! Here are some variations I love:
- Double chocolate protein muffins: substitute the vanilla protein powder with chocolate protein and add in chocolate chips
- Blueberry protein muffins: add blueberries in place of the chocolate chips (lightly coating them in flour first to ensure they do not all sink to the bottom)
- Add in chopped nuts or seeds
Equipment
Storage
These banana muffins can stay fresh in an airtight container on the counter for up to 3 days, or in the fridge for up to one week.
If you are looking for longer storage, I recommend placing the muffins in an airtight freezer bag and dividing layers with parchment paper to ensure the muffins do not stick together. The muffins will store for up to 3 months in the freezer.
Top Tips for Success
I always recommend adding your wet ingredients to the blender BEFORE the dry. Having the wet ingredients closer to the blades will decrease the chances of the blades getting stuck and overheating.
Frequently Asked Questions
Yes you can! This will create a sweeter muffin. Note that depending on the type of flavored Greek yogurt, it will also increase the added sugar quantity.
Yes, simply replace the protein powder with an additional ½ cup of oats or almond flour.
Yes. They are a 1:1 swap so just use ½ cup collagen powder.
More Muffin Recipes
Save these healthy muffin recipes to try out next:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these protein banana muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Flourless Protein Banana Muffins
Ingredients
- 1 cup plain Greek yogurt any fat percentage will work
- 2 spotty bananas
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 1.5 cups rolled oats
- ½ cup vanilla protein powder or unflavoured *see notes below
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¼ cup chocolate chips optional
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray (I recommend using a silicone baking tray for best results).
- In a high powered blender add greek yogurt, bananas, eggs, vanilla extract and maple syrup. Add oats, protein powder, baking powder, baking soda and salt. Blend until smooth (about 2-3 minutes).
- Divide the batter between the 12 muffin cavities. If using, top each muffin with chocolate chips, gently stirring each to combine. Bake for 15-20 minutes or until a toothpick inserted into the center of the batter comes out clean.
Jenny says
🤣 You may want to adjust the instructions...I don't think it needs to blend for 5 min. I had my high speed blender going while I was putting ingredients away and after 2 min, the noise changed. It heated the ingredients in the blender and partially cooked them. I put the dough (no longer batter) into muffin cups , topped with some blueberries, and they're in the oven now. I'm guessing they'll taste okay, but may be a little heavy. 😊
Nicole Addison says
Hi Jenny! It's going to depend on your blender as all blenders tend to be a bit different which is why I always say blend until smooth! Thank you for the feedback though I have changed the time to 2-3 minutes to adjust!
TBO says
So easy and delicious.
Amy says
This sounds delicious! What could I use to replace the Greek yogurt?
Nicole Addison says
Hi Amy, I wouldn't recommend replacing the yogurt in this recipe! If you are looking for a yogurt free muffin you can try my blueberry banana muffins or banana oat cups!