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5 from 16 reviews

These banana protein muffins are soft and fluffy, and full of gooey chocolate chips. They are made in one bowl and ready in 25 minutes or less for the perfect easy breakfast or snack!

Banana Protein Muffins with chocolate chips stacked in a pile

Muffins are such a great snack to pack for lunches or grab and go for breakfast. I love making my banana raspberry muffins too, so that I always have the freezer stocked.

These muffins are soft, fluffy, and made with protein powder and whole wheat flour. They can be made with regular whey protein or your dairy free protein of choice!

Banana Protein Muffins stacked with a bite taken out of one of the muffins

Why These Are The Best Banana Protein Muffins

  • These muffins can be made with any kind of vanilla protein powder (I use this vegan protein powder)
  • These banana protein muffins take 25 minutes from start to finish and are freezer-friendly, so they’re perfect for meal prep!
  • This recipe can easily be made vegan or gluten free (substitutions can be found further down in the post)
  • This recipe can be made with or without a mixer!

Ingredients Needed

Banana protein muffin ingredients in bowls with labels
  • Bananas: the bananas for this recipe should be overripe (with black spots on them). I usually use overripe bananas from the freezer – be sure to let them thaw and come to room temperature before baking.
  • Egg: to make it vegan, you can use a flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons of warm water. Let sit for 10 minutes or until the texture is gel-like).
  • Protein Powder: you can use any neutral flavored or vanilla flavored protein powder that you like (whey protein or vegan protein works fine). I use this vegan protein powder.
  • Whole Wheat Flour: This recipe uses whole wheat flour, but you can also use all purpose flour. To make the gluten free banana protein muffins, you can use 1-1 gluten free all purpose flour or oat flour. Notes for substituting oat flour are in the recipe card at the bottom of this post.
  • Applesauce: Be sure to use the unsweetened kind! Melted butter (regular or vegan) or melted coconut oil will also work.
  • Maple Syrup: you can also substitute with an equal amount of honey.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Banana protein muffin step by step instructions

Step One: Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray or fill with muffin liners. 

Step Two: Add mashed bananas to a large bowl. Whisk in the vanilla, maple syrup, and applesauce, then mix in the egg. 

Step Three: Pour in the protein powder, whole wheat flour, baking soda, baking powder, salt, and hemp seeds (if using) and mix until just combined (don’t over-mix). The batter will be thick.

Step Four: Stir in the chocolate chips or chopped chocolate, then fill the muffin tins ⅔ of the way full. Bake for 12-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean. Let cool in the muffin tins for 5-10 minutes then transfer to a cooling rack to cool completely.

Banana protein muffins pictured in a muffin pan

Expert Tips

  • Properly measure your flour –  Too much flour will lead to dry protein muffins, and no one wants that! I strongly recommend weighing both ingredients with a kitchen scale or using the scoop and level method.
  • Mash the bananas until smooth – the smoother your bananas are mashed, the smoother the muffin batter will be – otherwise you can end up with chunks of banana in the muffins. Also make sure to measure the bananas after they are mashed.
  • Don’t over-mix – Never over-mix your muffin batter as this can affect their light and fluffy texture!
  • Sprinkle more chocolate chips or chopped chocolate on top of each muffin before baking – because more chocolate is never a bad thing!
  • Freeze the muffins after baking to keep them fresh – I always, always do this, because the muffins taste so fresh every time! Once the muffins are completely cooled, I like to freeze them in a ziploc bag and then each morning when I want one, I take one out of the freezer and either let it thaw at room temperature or microwave it for 15-25 seconds. Microwaving the muffins gives you that warm, freshly baked muffin experience every time!

Storage Instructions

The banana protein muffins can be stored in an airtight container or ziploc bag for up to 3 days, but for the ultimate freshness, I recommend freezing them.

Freezing the muffins right away seals in their freshness, and then you can take out individual muffins the night before or the day that you’d like to eat them.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Healthy banana protein muffins with chocolate chips stacked on a plate
5 from 16 reviews

Banana Protein Muffins

Gabby Kislanko
These banana protein muffins are made in one bowl, ready in 25 minutes or less and are the perfect easy breakfast or snack!
Prep Time: 10 minutes
Bake: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
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Ingredients
 

  • 1 cup ripe mashed bananas, SEE NOTES
  • 1 teaspoon vanilla extract
  • ¼ cup (84 g) maple syrup , (or honey)
  • 5 Tablespoons (75 g) unsweetened applesauce
  • 1 egg
  • 1 cup (120 g) whole wheat flour, white whole wheat flour, all purpose flour, or gluten free 1-1 baking flour, SEE NOTES
  • ½ cup (54 g) vanilla protein powder of choice, (I use vegan vanilla protein powder)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup chopped semisweet chocolate or semisweet chocolate chips, (optional)
  • 1 Tablespoon hemp seeds, (optional)

Instructions
 

  • Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray or fill with muffin liners.
  • In a large bowl, add mashed bananas. Whisk in the vanilla, maple syrup, and applesauce, then mix in the egg.
  • Pour in the protein powder, whole wheat flour, baking soda, baking powder, and salt and mix until just combined (don’t over-mix). The batter will be thick. Stir in the chocolate chips or chopped chocolate and hemp seeds (if using).
  • Fill the muffin tins ⅔ of the way full, and sprinkle more chocolate chips on top if desired. Bake for 11-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
  • Let cool in the muffin tins for 5-10 minutes then transfer to a cooling rack to cool completely.

Equipment

Mixing Bowl
Muffin tin
Muffin tin

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour: Measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Too much flour will make the muffins dry.
Mashed Bananas: Measure the bananas after they have been mashed. 
Applesauce: Applesauce can be substituted at a 1:1 ratio with melted and cooled coconut oil or melted and cooled butter.
Gluten Free Substitution: To make gluten free banana protein muffins, you can use a gluten free 1-1 baking flour or gluten free oat flour. Oat flour should be substituted by weight, not by volume. You’ll need around 1 cup plus 1-2 tablespoons of oat flour.
Vegan Substitution: To make these muffins vegan, you can use one flax egg or chia egg in place of the egg. To make a flax egg, combine 1 Tablespoon of ground flaxseeds with 2 and a 1/2 Tablespoons of warm water. Stir and set aside until it reaches a gel-like consistency, around 10-15 minutes. The muffins will be slightly more dense if you substitute the egg.
Storage and Freezing: The muffins can be stored in an airtight container or ziploc bag for up to 3 days, but for the ultimate freshness, I recommend freezing them. Freezing the muffins right away seals in their freshness, and then you can take out individual muffins the night before or the day that you’d like to eat them.
Calories: 131kcal, Carbohydrates: 20g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 196mg, Potassium: 176mg, Fiber: 2g, Sugar: 9g, Vitamin A: 43IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.