Healthy and Delicious Banana Protein Muffins Recipe

Healthy and Delicious Banana Protein Muffins are my favorite way to use up ripe bananas while sneaking in a nutritious boost. They’re moist, naturally sweetened, and packed with protein—perfect for breakfast, pre-workout fuel, or a mid-day snack. I love how they taste like a treat but keep me full and energized.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, freezer-friendly, and incredibly satisfying. The bananas give the muffins natural sweetness and moisture, while the protein powder turns them into a powerhouse snack. They’re great for meal prep and flexible enough to customize with my favorite mix-ins like chocolate chips, nuts, or berries.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Eggs

• Protein powder (vanilla or unflavored works best)

• Rolled oats or oat flour

• Baking powder

• Baking soda

• Cinnamon

• Salt

• Greek yogurt or unsweetened applesauce

• Honey or maple syrup (optional for extra sweetness)

• Optional mix-ins: dark chocolate chips, walnuts, chia seeds, blueberries

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I mash the bananas and whisk in the eggs, yogurt (or applesauce), and sweetener if using.

3. I stir in the protein powder, oats or oat flour, baking powder, baking soda, cinnamon, and salt until just combined.

4. I fold in any optional add-ins and divide the batter evenly among the muffin cups.

5. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 muffins. It takes around 10 minutes to prep and 20 minutes to bake, so I usually have them ready in just 30 minutes.

Variations

Sometimes I add a tablespoon of peanut butter to the batter for a banana peanut butter protein combo. I also love using chocolate protein powder for a richer flavor or adding flaxseed meal for extra fiber. If I want to keep them dairy-free, I use plant-based yogurt and protein powder.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They freeze well too—I wrap them individually and store in a freezer-safe bag for up to 2 months. To reheat, I pop them in the microwave for 20–30 seconds or warm them in a low oven.

FAQs

Can I use any type of protein powder?

Yes, I’ve used whey, casein, and plant-based protein powders. I just check for sweetness—some powders may need less added sugar or syrup.

Are these muffins gluten-free?

If I use certified gluten-free oats or oat flour, then yes. I always double-check the labels if gluten is a concern.

Can I skip the sweetener?

Yes, the bananas provide natural sweetness. I only add honey or maple syrup if my bananas aren’t super ripe or if I want a sweeter muffin.

How ripe should the bananas be?

Very ripe bananas—soft with lots of brown spots—give the best flavor and moisture. The riper they are, the sweeter the muffins.

Can I make mini muffins?

Absolutely. I reduce the baking time to about 12–14 minutes for mini muffins and check with a toothpick.

Conclusion

Healthy and Delicious Banana Protein Muffins are my go-to for quick, protein-packed snacks that taste amazing. They’re soft, flavorful, and made with wholesome ingredients I feel good about. Whether I’m fueling up before a workout or reaching for an afternoon treat, these muffins always deliver the perfect bite.