Banana Protein Muffins

Moist banana protein muffin made with protein powder.

These banana protein muffins are soft, fluffy, and packed with 10g of protein and just 7g of sugar per muffin. Made with almond flour, protein powder, Greek yogurt, and ripe bananas. One bowl, gluten-free, ready in under 30 minutes.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving muffins

Ingredients

2 scoops vanilla protein powder, (about 50g)
1 + ¼ cups superfine blanched almond flour, (NOT almond meal)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 large egg
⅓ cup plain whole-milk Greek yogurt, you can use vanilla too (2% works too)
2 large ripe spotty bananas, mashed (about 1 cup)
2 tablespoon honey or maple syrup
½ cup chocolate chips

Instructions

Preheat the oven and prep the muffin tin. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or paper liners. If using silicone, lightly grease with olive oil spray.
Whisk the dry ingredients. In a large bowl, whisk together the protein powder, almond flour, baking powder, cinnamon, and salt.
Whisk the wet ingredients. In a separate bowl, whisk the egg, Greek yogurt, mashed bananas, and honey until smooth.
Combine wet and dry. Pour the wet ingredients into the dry and stir until just combined. Don't overmix. Fold in the chocolate chips.
Fill the muffin tin. Spoon the batter into the muffin tin, filling each cup about three-quarters full. For taller muffin tops, fill every other cup.
Bake and cool. Bake for 15 minutes, or until a toothpick inserted in the center comes out with a fine crumb (not wet batter). Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Best protein powder for this recipe. Use vanilla whey isolate or a plant-based blend (not pea-only) with a built-in sweetener. Skip casein, collagen, and beef protein powder, they all bake flat and dry.

How to measure the bananas. Mashed banana volume varies a lot. You want exactly 1 cup of mashed banana for the right moisture ratio. Too much and the muffins go gummy.

For taller muffin tops. Bake at 425°F for the first 5 minutes, then drop the temperature to 350°F for the remaining 10 minutes without opening the oven. The initial blast of heat kicks the rise.

To make these dairy-free. Swap the Greek yogurt for plain coconut yogurt. The muffins stay moist but lose about 1g of protein per muffin.

Storage. Room temp 3 days, fridge 1 week, freezer 3 months. Add a paper towel to the container to absorb moisture.

Nutrition

Course Breakfast, Snack

Cuisine American

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