By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful, fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
If you love muffins, also check out my banana chocolate chip muffin recipe here.
But today, we’re going to make something healthier – Banana Bread Protein Muffins!
My partner is an athlete and his protein needs are sky-high, so I’m always looking for ways to sneak in extra grams of protein without sacrificing flavor.
These muffins check every box, they’re moist, naturally sweetened with ripe bananas, and have that nostalgic banana bread flavor while being packed with protein powder to keep you full for hours.
They’re perfect for a busy morning or a post-workout snack.
I’ve added variations and substitutes at the bottom.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even Better (with affiliate links)
Use ripe bananas with lots of brown spots for maximum sweetness and flavor.
If you like extra crunch, fold in a handful of chopped walnuts or pecans.
Don’t skip the Greek yogurt—it adds protein and makes the muffins super moist.
For the fluffiest muffins, avoid overmixing the batter once the flour goes in.
A high-quality nonstick muffin pan is a game-changer. Try this nonstick muffin tin for even baking.
A good protein powder makes a big difference. I recommend this vanilla whey protein for baking.
Banana Bread Protein Muffins
Course: DessertDifficulty: Medium12
Muffins10
minutes20
minutesIngredients
2 medium ripe bananas, mashed
2 eggs
1/3 cup Greek yogurt
1/4 cup milk of choice
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/4 cups oat flour (or blended rolled oats)
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/3 cup mini chocolate chips (plus more for topping)
Directions
- Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a large mixing bowl, mash the bananas until smooth, then whisk in the eggs, Greek yogurt, milk, honey, and vanilla extract until fully combined.
- In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Gently fold the dry mixture into the wet mixture until no dry streaks remain, being careful not to overmix.
- Stir in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full, and sprinkle a few extra chocolate chips on top.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool before serving.
- I absolutely love these when I have leftover bananas.
Substitutions and Add-Ins:
You can make these muffins with whole wheat flour for a more wholesome texture. Swap the brown sugar with coconut sugar or honey for a natural sweetener twist. If you’re dairy-free, you can replace the Greek yogurt with a dairy-free yogurt alternative, such as almond or coconut yogurt. For a nutty flavor, fold in chopped pecans or walnuts, or make them kid-friendly by leaving the add-ins out and keeping them simple.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
If you loved this post, check out my other protein-high recipes:
