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Protein muffins in paper wrappers on a wire rack.
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4.91 from 11 votes

Protein Muffins

These flourless protein muffins are made with mashed banana, almond butter and protein powder. They come together quickly in a blender and are oil-free, gluten-free, dairy-free and have 11 grams of protein in each muffin.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakast, Muffin, Snack
Cuisine: American
Keyword: protein muffins
Servings: 12
Calories: 255kcal




  • Preheat oven to 350°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper muffin liners or silicone liners. Set aside.
  • In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
    Muffin batter in a high powered blender.
  • Stir in chocolate chips with a spatula.
    Chocolate chips added to a high powered blender.
  • Fill each muffin cavity about 3/4 full with the muffin batter. Top each muffin with chocolate chips.
    Protein muffin batter in a muffin tin with paper liners topped with extra chocolate chips.
  • Bake for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  • Allow muffins to cool for 5-10 minutes or until they are firm and cool enough to handle. Remove from tin and let cool completely on a wire rack.


Serving: 1 muffin | Calories: 255kcal | Carbohydrates: 21g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 104mg | Fiber: 3g | Sugar: 12g