Banana Protein Muffins – Healthier, Easy, and Delicious!
These banana protein muffins have it all—easy to make, full of nutrients, and still taste amazing! Made with a combination of almond flour, oat flour, and protein powder, these muffins are both flour-free and naturally sweetened with bananas and maple syrup.
We have hit the “bottomless pit” stage of our child rearing. All of our kids have healthy appetites but one in particular seems like they could eat All. The. Time.
My response to that is to give nutritious options, filled with protein, that will hopefully work to satisfy that hunger. I am constantly suggesting that he cook up eggs or have milk or yogurt.
And if at all possible, when it comes to treats, I try to pack those in with as much good stuff as I can without sacrificing taste or texture. These protein banana muffins fit the bill.
As a currently postpartum and breastfeeding Mama myself, this recipe has also become a staple that I’ve been loving as well.
Ingredients and Substitutions in Banana Protein Muffins
Banana – Those ultra speckly, overripe bananas are the ones you want for these muffins.
Eggs
Maple Syrup – If we can’t find it locally, we like to buy this maple syrup in bulk from Azure Standard. Alternatively, honey makes a great substitute.
Almond Flour – I typically buy the blanched almond flour from Costco.
Oat Flour – You can easily whip this up by running rolled oats through a blender until it becomes a fine powder.
Vanilla Protein Powder – We used the vanilla bone broth protein powder from Ancient Nutrition. But other vanilla-flavored protein powders, like whey protein or collagen peptides, would be great too. The vanilla flavor does help enhance the taste of these muffins.
Baking Powder (Aluminum Free) – We like the Bob’s Red Mill baking powder or the baking powder from Azure Standard.
Sea Salt – Redmond’s Real Salt is our favorite.
Chocolate Chips – The chocolate chips can be omitted or replaced with chopped nuts as desired.
How to Make Banana Protein Muffins
Begin by greasing your muffin tin thoroughly. We love the muffin tin from Caraway for a non-toxic and non-stick option. You could also use paper muffin cups (we like these) or silicone muffin cups.
Preheat the oven to 350°F (177°C).
In a medium sized mixing bowl, mash the bananas and mix them with the other wet ingredients (eggs and maple syrup).
Then add the dry ingredients, almond flour, oat flour, vanilla protein powder, baking powder, and salt.
Stir the dry ingredients into the wet ingredients until fully incorporated.
Then add chocolate chips, reserving a few for sprinkling on top.
Spoon batter into greased muffin tin and top each muffin with a few reserved chocolate chips.
Bake at 350°F for 20-22 minutes until fully cooked.
Let sit for 10 minutes before removing.
How to Store Muffins
These banana protein muffins can be kept on the counter in an airtight container for 2-3 days.
To freeze, flash freeze on a cookie sheet (I like to line them with a silicone baking mat so they don’t stick to the pan) then store in a freezer-safe bag for up to 6 months.
To reheat, thaw on the counter or in the fridge and warm for a few seconds in the microwave or a few minutes in the oven.
What Protein Powder Should I Use?
Vanilla flavored protein powder is ideal for the best tasting muffins.
My preference is always to provide as much protein and nutrition from real, whole foods as possible. But I am thankful for high-quality protein powders in small amounts to add a little protein on top of what we get from real food.
My favorite is the bone broth or whey protein from Ancient Nutrition.
Banana Protein Muffins Recipe
Yield: 10-12 Muffins
Wet Ingredients:
– 3 bananas, mashed
– 2 eggs
– ¼ cup maple syrup
Dry Ingredients:
– ½ cup almond flour
– ½ cup oat flour
– ½ cup vanilla protein powder
– 2 tsp baking powder
– ¼ tsp sea salt
– ½ cup chocolate chips (optional)
Directions:
1. Preheat oven to 350°F (177°C) and grease muffin tins thoroughly before you begin.
2. In a medium sized mixing bowl, mash bananas. Then add eggs and maple syrup to the bananas and stir together.
3. Next, add the dry ingredients (almond flour, oat flour, vanilla protein powder, baking powder, and sea salt.
4. Stir everything together until fully incorporated.
5. Mix in the chocolate chips, reserving a few for sprinkling on top.
6. Spoon batter into greased or lined muffin cups and then sprinkle remaining chocolate chips on top.
7. Bake for 20-22 minutes.
8. Wait 10 minutes before removing from pan. Enjoy!
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For more healthy treats you’ll love:
Banana Protein Muffins
These banana protein muffins have it all—easy to make, full of nutrients, and still taste amazing! Made with a combination of almond flour, oat flour, and protein powder, these muffins are both flour-free and naturally sweetened with bananas and maple syrup.
Ingredients
- 3 bananas, mashed
- 2 eggs
- ¼ cup maple syrup
- ½ cup almond flour
- ½ cup oat flour
- ½ cup vanilla protein powder
- 2 tsp baking powder
- ¼ tsp sea salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (177°C) and grease muffin tins thoroughly before you begin.
- In a medium sized mixing bowl, mash bananas. Then add eggs and maple syrup to the bananas and stir together.
- Next, add the dry ingredients (almond flour, oat flour, vanilla protein powder, baking powder, and sea salt.
- Stir everything together until fully incorporated.
- Mix in the chocolate chips, reserving a few for sprinkling on top.
- Spoon batter into greased or lined muffin cups and then sprinkle remaining chocolate chips on top.
- Bake for 20-22 minutes.
- Wait 10 minutes before removing from pan. Enjoy!
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