Healthy Banana Protein Muffins (8g of Protein!)

It’s no secret I love a good sweet protein snack. From energy balls, protein bars, and muffins. What’s not to like about a little sweet treat with a protein boost?! These banana protein muffins have 8 grams of protein each and taste like banana bread but in muffin form!

The texture is absolutely perfect – moist, but also light and fluffy. They have a slight banana flavor that compliments the chocolate so well. They are also lightly sweetened with just 2 tablespoons of maple syrup, plus the addition of ripe bananas and chocolate chips.

The best thing yet, they are an easy way to add protein to your diet! We all know getting enough protein can be tough at times. But when you are eating things like muffins, it seems effortless. Plus, they have a good balance of carbs and some healthy fats and will help keep your blood sugar stable, unlike traditional muffins.

I love these protein banana muffins as a snack, healthy dessert, or especially as a pre or post-workout snack. Served with some greek yogurt and some peanut butter – it’s the perfect combo! And for leftovers, pop them in the microwave for 10-15 seconds to warm through and let the chocolate melt.

Are protein muffins healthy?

Protein muffins can make a healthy and delicious breakfast, snack, or dessert. Unlike traditional muffins, by adding protein, you help slow down digestion and can prevent blood sugar spikes and crashes. And by making them at home, you can easily customize them to fit your liking and nutrition goals.

Each one of these oatmeal muffins has 174 calories, 25 grams of carbohydrates, 8 grams of protein, 5 grams of fat, and 2 grams of fiber for a balanced muffin.

Can you bake with protein powder?

Protein powder is an easy way to increase the protein content in baked goods. I find when replacing some of the flour, using a plant-based protein works best as it’s thicker and helps absorb the liquid ingredients like traditional flour. Do not try to replace all the flour though. Baking with protein powder does take some trial and error to get the consistency right, but following a recipe is beneficial for the best results.

Ingredients

• gluten-free baking flour – make sure to use a 1:1 gluten-free baking flour. I love Bob’s Red Mill.
• plant-based vanilla protein powder – plant-based works best as it’s thicker and helps act as a “flour”.
• cinnamon
• baking powder
• salt
• brown bananas – for some natural sweetness and they help keep the muffins moist.
• eggs
• maple syrup
• vanilla extract
• mini chocolate chips – I used dairy-free ones, but any kind will work!

How to make banana protein muffins

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
2. Mix your dry ingredients. Add your flour, protein powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
3. Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
4. Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
5. Enjoy!

Can I use another protein powder?

This recipe works best with plant-based protein powder. Protein powders vary by consistency and how dense they are and using different ones will yield different results. I have tried this recipe with whey protein powder, but I do not recommend it as the muffins will come out dry and dense.

Storage

• refrigerator – first, let them cool completely. Add to an airtight container or silicone bag and store them in the fridge for up to a week.
• freezer – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge. They can be warmed up in the microwave if desired.

More healthy protein snack recipes

• blender cottage cheese muffins
• chocolate protein balls
• apple cinnamon protein cookies
• pumpkin protein muffins
• protein peanut butter cups

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!