4.98 from 43 votes

Banana Protein Muffins

Name: Protein Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup mashed banana; 1 cup natural drippy almond butter; 3 large eggs; ½ cup plant-based vanilla protein powder; ¼ cup maple syrup; 2 Tablespoons almond milk; 1 teaspoon vanilla; 1 teaspoon baking powder; ¼ teaspoon sea salt (skip if almond butter is salted); ½ cup chocolate chips

Brittany Mullins, Certified Health CoachUpdated Oct 16, 2026

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67 Comments

Servings: 12

30 mins

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These flourless banana protein muffins are soft, fluffy and packed with 11 grams of protein each. Make a batch in your blender for easy grab-and-go breakfasts and snacks throughout the week!

Protein muffins in paper wrappers on a wire rack.

I’ve made a lot of protein-packed treats over the years, from my protein banana bread to my protein bars, and these protein muffins are definitely a favorite!

I tested several versions, some with flour and some without, before landing on this flourless recipe. I wanted a muffin with extra protein that you’d actually crave, and this version delivers with a soft, fluffy texture and plenty of chocolate chips. Almond butter keeps the muffins moist without added oil, while vanilla protein powder adds flavor and protein without that chalky texture you sometimes get with protein baked goods.

Why You’ll Love These High Protein Muffins
What Protein Powder Works Best for Protein Muffins?
Ingredients Needed
Substitutions and Variations
How to Make High Protein Muffins
Brittany’s Tips for The Best Protein Muffins
How to Store and Freeze
Protein Muffins FAQ
More Protein Muffin Recipes You’ll Love
Protein Muffins Recipe Recipe

“These are tasty, easy to to make (the blender does all the work) and they have lots of protein. I made them this morning to have with my yogurt and fruit for breakfast. The kitchen smelled wonderful as they baked. This recipe is a keeper!”

– LINDA

66 More Reviews

Why You’ll Love These High Protein Muffins

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

Easy prep: The blender does the mixing, so there’s no need for multiple mixing bowls.
Protein-packed: Each muffin has 11 grams of protein from eggs, almond butter and protein powder.
Naturally flourless: No flour or oats needed! They’re gluten-free, grain-free and dairy-free when made with suitable protein powder and chocolate chips.
Freezer-friendly: Stash a batch in the freezer and thaw overnight for busy mornings or an afternoon snack.

Want more high-protein snacks? Try my protein cookies or these no-bake protein balls.

A protein muffin unwrapped with a bite taken out of it.

What Protein Powder Works Best for Protein Muffins?

For this recipe, I recommend a vanilla plant-based protein powder. Choose one you enjoy the taste of because its flavor and sweetness will affect how your muffins taste!

I used Truvani plant-based protein powder, and I’ve also tested this recipe with Sun Warrior Vanilla Warrior Blend. Both gave the muffins a soft texture without a chalky taste.

Different protein powders behave differently in baked goods, so stick with one of these tested options for the most predictable results. Measure carefully and avoid adding extra powder, which can make the muffins dry.

I don’t recommend swapping in whey protein powder because it generally absorbs less liquid than the plant-based powders I tested. That can leave the batter too thin, so the muffins may turn out overly wet or not set properly. If you have whey on hand, try my chocolate protein muffins, which were developed with whey.

Ingredients Needed

Ingredients measured out to make Protein Muffins: mashed banana, maple syrup, almond butter, eggs, vanilla protein powder, chocolate chips, almond milk, baking powder, sea salt and vanilla.

The ingredient list for these banana protein muffins is pretty straightforward. I bet you already have most (if not all) of these ingredients in your kitchen right now. Here’s what you need:

bananas – about 2 large very ripe bananas are what you’ll need. They add natural sweetness and moisture without any added oil.
eggs – these muffins don’t use flour so you need eggs to help the muffins rise and create the fluffy texture. Because there are quite a few eggs needed, I don’t recommend trying to replace these with an egg replacer.
maple syrup – be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same! Honey will also work.
almond butter – instead of flour and oil we’re using almond butter! Check the ingredient label to make sure your nut butter only has one or two ingredients (almonds and salt) and you’ll want your almond butter to have a drippy consistency rather than super thick.
almond milk – you can substitute with your favorite nut milk or cow’s milk. Try making homemade almond milk.
vanilla plant-based protein powder – I used Truvani, but Sun Warrior Vanilla Warrior Blend also worked well in my testing. See the protein powder section above for more tips.
chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor. I also like the Enjoy Life dark chocolate chips which are vegan + allergen-friendly.

Find the full ingredient list with measurements in the recipe card below.

Substitutions and Variations

Applesauce instead of banana: Readers have successfully replaced the mashed banana with an equal amount of unsweetened applesauce. The batter may be thinner, and the muffins may need a few extra minutes to bake.
Pumpkin variation: I haven’t tested this version, but pumpkin purée could work in place of the banana. It’s less sweet, so expect a less-sweet muffin. Add cinnamon or pumpkin pie spice for fall flavor.
Less added sugar: One reader using Truvani protein powder reported success replacing the maple syrup with an equal amount of water. I haven’t tested this adjustment myself, and the sweetness will depend on your protein powder.
Different mix-ins: Try chopped nuts or dried fruit instead of chocolate chips. Fresh fruit adds moisture, so it may affect the texture and baking time.
Swap the almond butter: Readers have successfully used peanut butter instead. For a nut-free variation, you could try sunflower seed butter or tahini, along with a nut-free milk. I haven’t tested these seed butter options, so the texture may vary. Check your protein powder and other ingredients to ensure they’re nut-free, too.
Chocolate variation: Try chocolate plant-based protein powder instead of vanilla for an extra chocolatey version.

How to Make High Protein Muffins

These banana protein muffins are so quick and easy to make! Here’s all you need to do:

Banana, eggs, maple syrup, almond butter, almond milk, vanilla extract, vanilla protein powder, baking powder and sea salt in a high powered blender.

Step 1: Add all ingredients (except for the chocolate chips) into a high-speed blender and mix until smooth and creamy – about 1 minute.

Chocolate chips added to a high powered blender.

Step 2: Stir in chocolate chips with a spatula or spoon.

Protein muffin batter in a muffin tin with paper liners.

Step 3: Divide the batter evenly into a standard 12-cup muffin pan lined with paper or silicone liners. Top muffins with extra chocolate chips.

Protein muffin batter in a muffin tin with paper liners topped with extra chocolate chips.

Step 4: Bake at 350ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.

Brittany’s Tips for The Best Protein Muffins

Use liners for easy removal: Silicone muffin liners or parchment baking cups help prevent sticking. If using regular paper liners, lightly spray them with cooking spray and let the muffins cool before peeling them off.
Use the right almond butter: Choose a natural, creamy almond butter with a drippy consistency. Stir well before measuring so any separated oil is fully incorporated.
Stick with a tested protein powder: I recommend Truvani or Sun Warrior Vanilla Warrior Blend for the most predictable results. See the protein powder section above for more details.
Help your muffins rise: Make sure your baking powder is fresh, preheat the oven fully and divide the batter evenly among 12 muffin cups.

Three protein muffins stacked on top of each other.

How to Store and Freeze

Let the muffins cool completely before storing to prevent condensation. Here’s how to store and reheat them:

At room temperature: Store in an airtight container on the counter for 3–4 days.
In the fridge: Store in an airtight container for up to one week.
In the freezer: Transfer cooled muffins to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
To reheat: Microwave in 10-second increments until just warmed through. You can also warm muffins in an oven or toaster oven at 300°F, checking after 5 minutes. Avoid overheating, which can dry them out.

Protein Muffins FAQ

Why are my protein muffins dry or rubbery?

Using too much protein powder, swapping in a different type or overbaking can affect the texture. For the best results, use one of the plant-based powders I tested, measure carefully and avoid adding extra powder to increase the protein. Start checking the muffins at 18 minutes and remove them when the tops are set and a toothpick inserted into the center comes out clean.

Can I make these protein muffins without a blender?

Yes! You can use a food processor or mix the batter in a large bowl. If mixing by hand, mash the banana until as smooth as possible, then whisk in the remaining ingredients except the chocolate chips. Once the batter is combined, fold in the chocolate chips.

Can I make these protein muffins vegan?

I haven’t tested this recipe without eggs, so I don’t recommend an egg substitute. Since these muffins don’t contain flour, the eggs are important for structure and rise. Using plant-based protein powder alone doesn’t make them vegan.

Can I make these muffins without protein powder?

This recipe was developed with protein powder, so I don’t recommend leaving it out or replacing it with another ingredient. It helps give the muffins structure, and removing it will change the texture. For a flourless option without protein powder, try my healthy zucchini muffins.