High-Protein Banana Muffins Recipe
Soft, fluffy, and naturally sweetened, these high-protein banana muffins are made with ripe bananas, protein powder, and simple gluten-free ingredients for an easy breakfast or snack.
Servings 12 muffins
Ingredients
- 1 cup gluten free 1:1 flour 148-150 grams
- ¼ cup blanched fine almond flour 28 grams
- ½ cup vanilla protein powder about 60–65 grams, depending on the brand *see notes
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup 220 grams mashed very ripe banana (about 2 ½ to 3 medium bananas)
- ⅓ cup maple syrup or honey
- 2 large eggs room temperature
- ¼ cup refined avocado oil or melted refined coconut oil room temperature
- ⅓ to ½ cup nondairy milk see extra protein note
- 1 teaspoon vanilla extract
Optional Mix Ins
- ⅓-½ cup dairy-free mini chocolate chips chopped nuts, dried cranberries, etc.
Instructions
- Preheat the oven to 350°F. Line or grease a 12-cup muffin pan; set aside.
- In a large bowl, whisk together the gluten-free flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the mashed banana, maple syrup or honey, eggs, oil, milk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined. If the batter is too thick or dry, add more milk, 1 tablespoon at a time. The batter should be thick but easily scoopable.
- Fold in the chocolate chips, if using.
- Divide the batter among the prepared muffin cups, filling each about two-thirds to three-fourths full.
- Bake for 18 to 24 minutes, checking the muffins around the 15-minute mark. They are done when the tops spring back lightly when pressed and a toothpick inserted into the center comes out mostly clean. Baking time will vary depending on the type of protein powder used.
- Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a cooling rack.
Notes
For extra protein: Replace half the nondairy milk with plain Greek yogurt, using ⅓ to ½ cup total.
Protein powder tip: Plant protein creates a heartier texture and may need 1 to 3 tablespoons more milk, while whey produces a lighter, softer muffin and may need less.
Texture Tip: Avoid using more than 1 cup of mashed banana, or the muffins may become gummy.
Storage: Refrigerate in an airtight container for up to 3 days. Freeze cooled muffins for up to 3 months. Thaw in the fridge or at room temperature.
*Exact nutrition will vary depending on the flour, protein powder, Greek yogurt, and nondairy milk brands used.
Nutrition
Serving: 1muffin (General nutrition with protein powder + Greek yogurt) | Calories: 180kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Fiber: 2g | Sugar: 7g
