Banana Protein Muffins
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Add as Google Trusted SourceThese 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!
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.
Table of Contents
- 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!”
Why You’ll Love These High Protein Muffins
- 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.
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
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:
Step 1: Add all ingredients (except for the chocolate chips) into a high-speed blender and mix until smooth and creamy – about 1 minute.
Step 2: Stir in chocolate chips with a spatula or spoon.
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.
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.
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
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.
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.
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.
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.
More Protein Muffin Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Muffins Recipe
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
Instructions
- Preheat the oven to 350°F. Grease a standard 12-cup muffin pan well with cooking spray or line with silicone or paper liners. If using paper liners, lightly spray them to help prevent sticking.
- Add all ingredients except the chocolate chips to a high-speed blender. Blend until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed.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
- Stir in the chocolate chips with a spatula.½ cup chocolate chips
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with a few extra chocolate chips, if desired.
- Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, until firm enough to handle. Transfer to a wire rack to cool completely.
Notes
- Protein powder: Use vanilla plant-based protein powder. I tested these with Truvani and Sun Warrior Vanilla Warrior Blend. Whey isn’t a direct substitute as it doesn’t soak up as much liquid as plant-based protein powder and may affect the texture and prevent the muffins from setting properly.
- Nut-free: Try sunflower seed butter or tahini instead of almond butter, and use a nut-free milk. I haven’t tested these swaps, so the texture may vary.
- Mix-ins: Swap the chocolate chips for an equal amount of chopped nuts or dried fruit.
- Liners: Use silicone or parchment liners to prevent sticking, or lightly grease paper liners. Cool muffins before removing liners.
- Storage: Cool completely before storing in an airtight container for 3–4 days at room temperature or up to one week in the fridge. Reheat in the microwave in 10-second increments, or in an oven or toaster oven at 300°F, checking after 5 minutes.
- Make ahead: Bake and cool the muffins, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and enjoy chilled or gently reheated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Hi Brittany! Do you think I can skip the maple syrup? My protein powder is fairly sweet and I’m worried that using that and adding also the banana would be oversweet with the maple syrup. Also I could save some more calories there 😅
Hi Lorena – That should be fine. Let me know how they turn out for you!
I made these too but mine aren’t puffy. Not sure what our elevation is but we live on Montana maybe 3000 something. Anything I should change?
Hi Joyce – I am not sure if the elevation had anything to do with the texture, I haven’t tested these at a higher elevation, so I cannot say for sure. When you say they aren’t puffy, did they not rise?
Right they little! About half muffin size. Still taste good but not high like pictures! ❤️
Hi! Love these muffins – so tasty. I have a question about storing them. I put them in an airtight container and left on the counter, and the muffins seems to get very moist overnight – they even had tiny droplets of water on them. Should these be kept in the fridge? Or anything else to keep the moistness? Thank you!
Hi Cathryn – I am so glad you are enjoying these. Were they completely cooled when you put them into the container? It sounds like there was some moisture in the box that caused that to happen. They should last on the counter in an airtight container for 3-4 days, but you can keep them in the fridge for longer. Hope that helps!
Lovely muffins! I made them with unsweetened applesauce since I didn’t have bananas. I did a 1:1 replacement and I have some tips if you’re doing them this way! For one, it’s a slightly thinner batter than with banana (at least from what I can tell from the pictures) so don’t bother mixing the chocolate chips into the blender after everything is smooth. They all just settle to the bottom. Just divide them directly into each of the poured muffins in the tin. Let them cook for a few mins first if you want chocolate chips on top or else they’ll just sink inside the muffin. And second, fill almost all the way to the top. I was only about a cm from the top and they lifted perfectly. Basically, I used the whole blenders worth and they divided perfectly but just more full than 3/4 of the way. And finally, they needed just a tad bit more time to get slightly golden, I think it was 3 mins or so. These are sooo good and I’ll try again with a banana next time! But Applesauce worked great and they are 4 year old approved!
Ahh this is great to hear, Rachel. I am so glad you gave these muffins a try and they turned out great with applesauce. Thanks so much for coming back and sharing your review & star rating, I truly appreciate it!
These are tasty, easy to to make (the blender does all the work) and they have lots of protein. I made them this morning (6 degrees here in Minneapolis) to have with my yogurt and fruit for breakfast. The kitchen smelled wonderful as they baked. This recipe is a keeper.
Ah yay! This really makes me so happy to hear. I am glad these turned out amazing for you and you’re loving them, Linda. Thanks for your review & star rating, I truly appreciate it!
SO delicious! Made these for breakfast but subbed unsweetened apple sauce for bananas at a 1:1 ratio – and instead of vanilla protein powder, used my Orgain Peanut Butter Cup protein! Not too crumbly at all, incredibly moist, melt in your mouth goodness!
WOO! These sound amazing, Allie! I am SO glad you gave these muffins a try and they turned out amazing for you. Thank you for your review & star rating, it means so much to me!
These are so good! I would love to make these for my daughter but she does not like banana. What could I substitute for the banana? Thank you!!
Hi Trish – I am glad you’re loving these muffins! I haven’t tried it, but I bet unsweetened applesauce will work. I would sub 1:1 so 1 cup applesauce. Let me know how it turns out!
can you add fruit instead of chocolate chips?
Hi! If you are looking add fruit, I would recommend my strawberry protein muffins (omit the chocolate chips) or my blueberry protein muffins. Enjoy!
Hello – can I substitute the bananas with unsweetened applesauce? If so, how much? Thanks!
Hi – I haven’t tried it, but I am sure it will work. I would sub 1:1 so 1 cup applesauce. Let me know how it turns out!
These are delicious!
Do these freeze well?
Hi Christine – Yes! They will last in the freezer for up to 3 months. If you freeze the muffins, just make sure you use a freezer-safe container and let them thaw before enjoying them! Glad you’re enjoying this recipe. Thanks for your review + star rating, I appreciate it!