These banana protein muffins are soft, fluffy, and full of protein. They're made with almond flour, protein powder, yogurt, and sweetened with honey. The perfect quick and healthy snack, dessert, or grab-and-go breakfast!
I've been trying to add more protein to my diet, so lately I've been finding new ways to use protein powder—and it's not just for smoothies anymore! I still love a classic protein shake, but these banana protein muffins are seriously my new favorite snack.
These muffins are so soft, fluffy, and super tasty. They're made with simple ingredients like bananas, honey, yogurt, almond flour, and protein powder. Plus, they are so easy to mix together and bake in under 30 minutes!
I've actually been working on this recipe for over a year (yep, a year!) to get the texture just right. Protein powder is great for baking, but it can be tricky—too much can make things dry. This version is perfectly moist and still gives you that extra boost of protein.
Plus, these muffins are naturally gluten-free, dairy-free, oil-free, and made with healthy, better-for-you ingredients. If you're into these, you've got to try my protein overnight oats or homemade protein bars next!
Why you'll love this recipe:
- Soft, fluffy, and full of flavor. These banana protein muffins are perfectly moist and tender, with just the right amount of natural sweetness from the banana and honey.
- Packed with protein. Thanks to the protein powder and yogurt, these muffins make a satisfying breakfast, snack, or post-workout treat.
- Easy to make in under 30 minutes. With simple ingredients and no fancy steps, you can whip these up quickly any day of the week.
The ingredients
Bananas. Make sure you pick super ripe bananas with lots of brown spots. The more brown spots, the sweeter the bananas (perfect for baking)!
Protein powder. I recommend using vanilla protein powder for these banana muffins. You can use whey or pea protein!
Vanilla extract. Just a splash of vanilla brings out the natural sweetness in the bananas and adds a warm, comforting flavor to the muffins.
Almond flour. I use superfine almond flour to keep the muffins light and fluffy. It gives them a soft and moist texture while still being gluten-free!
Baking powder. Baking powder helps the muffins rise and become nice and fluffy. Make sure it's fresh, so they rise perfectly every time!
Cinnamon. A little cinnamon adds warmth and spice that pairs perfectly with the sweetness of the bananas. It's the secret ingredient that makes these muffins feel cozy.
Salt. A pinch of salt enhances the flavors and balances out the sweetness of the bananas and honey. Don't skip it—just a little goes a long way!
Egg. The egg helps bind everything together and gives the muffins a rich, moist texture. It also helps them rise and stay fluffy.
Yogurt. Greek yogurt adds extra moisture and a protein boost, keeping the muffins soft and delicious. You can use either plain or vanilla, depending on your preference!
Honey or maple syrup. Both add natural sweetness to these muffins. Honey is slightly sweeter, while maple syrup offers a deeper, caramel flavor. Use whichever you prefer!
Chocolate chips. I love throwing in chocolate chips for a little extra fun.
Check out the Substitutions & Variations section below if you have any ingredient questions! Otherwise, the full recipe with measurements is at the bottom of the page.
How to Make Banana Protein Muffins
To begin, preheat your oven to 350°F and line a muffin tin.
Mix the dry ingredients in one bowl: protein powder, almond flour, baking powder, cinnamon, and salt.
In another bowl, whisk the egg, yogurt, mashed bananas, and honey or maple syrup.
Pour the wet into the dry and stir until just combined.
Then, fold in the chocolate chips.
Spoon batter into muffin tin, filling each cup about three-quarters full. For a better rise, fill every other cupcake tin; though filling all at once is fine too, the results will be equally good either way.
Bake the banana protein muffins for 15 minutes or until a toothpick inserted into the center comes out clean with a very fine crumb. Enjoy!
Video Tutorial
Top Tips
- Use overripe bananas. The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots!
- Pick the right protein powder. When choosing a protein powder, look for one with clean ingredients and minimal additives. If you're using it in baked goods, pick a vanilla protein powder so it doesn't overpower the taste of your muffins.
- Check early: Oven temperatures vary, so start checking the muffins around 13 minutes to avoid overbaking. Overbaked protein muffins will be dry.
Equipment
- Mixing bowls
- Muffin tin
- Muffin liners
- Whisk
- Measuring cups and spoons
- Spatula or spoon
Substations & Variations
- Make them gluten-free: These protein banana muffins are 100% gluten-free already.
- Make them dairy-free: To make them dairy-free, use coconut yogurt instead of yogurt.
- Honey: Maple syrup or agave syrup can be used in place of honey for a different sweet flavor.
- Add-ins: Stir in some dark chocolate chips, chopped nuts, or dried fruit like raisins or cranberries for extra texture and flavor.
- Peanut butter swirl: Swirl in peanut butter before baking for a nutty flavor.
How to Store & Meal Prep
Store these protein banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months—just let them cool first. They are great for meal prep and easy grab-and-go breakfasts!
Frequently Asked Questions
Yes! Whey or plant-based both work. Just stick to unflavored or vanilla so it doesn't overpower the muffins.
Almond flour works best for the texture, but you can try oat flour instead. Just know the muffins may be a bit more dense.
Yes! Let them cool completely, then freeze in a sealed container or bag. To enjoy, thaw overnight or microwave for 20–30 seconds.
Yes, you can bake with protein powder! It's a great way to add extra protein to muffins, pancakes, and other treats. Just be sure to use a recipe designed for it, since protein powder can affect texture.
More high-protein baking recipes!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Banana Protein Muffins
Ingredients
- 2 scoops (about 50g) protein powder, vanilla
- 1 + ¼ cups almond flour, superfine blanched (NOT almond meal)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup yogurt, plain or vanilla (0%, 2%, or whole)
- 2 large bananas, mashed
- 2 tablespoon honey or maple syrup
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with silicone or paper muffin cups. If using silicone, I like to grease them a little with olive oil spray.
- In a large bowl, mix together protein powder, almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk egg, yogurt, mashed bananas, and honey/maple syrup until smooth.
- Combine wet and dry ingredients, mixing until just combined. Fold in chocolate chips.
- Spoon batter into muffin tin, filling each cup about three-quarters full. For better rise, fill every other cupcake tin, though filling all at once is fine too—results will be equally good either way.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean with a very fine crumb.
Video
Nutrition
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Tati Chermayeff says
Has been a STAPLE in our kitchen for ever. Now we make these at least once a week and they are super delicious and packed with protein
Hadley says
These were super delicious! Tati made them for us and we ate them all in a day. Super yummy and soft. You can't taste the protein powder. It was very surprising.
Jaz says
So yummy! I used walnuts and chocolate chips in mine, i love the amount of protein in them, they make a good breakfast or snack 🙂
Tati Chermayeff says
Yay!!! so happy to hear that Jaz.