• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookie Dough Diaries
  • Home
  • Recipes
    • Cookies
    • Brownies and Bars
    • No Bake Desserts
    • Cakes and Cupcakes
    • Muffins, Scones, and Loaves
    • Vegan Desserts
    • Drinks & Smoothies
  • About
    • About Me
    • FAQ
  • Work With Me
    • Portfolio
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Muffins, Scones, and Loaves > Banana Protein Muffins

    Banana Protein Muffins

    Published on January 28, 2022. Last updated on October 3, 2022. By Gabby. 10 Comments

    261 shares
    • Facebook
    • Twitter

    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    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, and are packed with protein for the perfect healthy 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 one bowl banana bread recipe into muffins, but sometimes I crave something a little healthier. Enter these banana protein muffins!

    These muffins are undetectably healthy and refined sugar free. They’re also packed with protein from both protein powder and whole wheat flour, with the option to add even more protein by adding hemp seeds! 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

    • They are so yummy but you’d truly never even know that they are made using all healthy ingredients and no refined sugar!
    • 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.
    • 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.

    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 muffin step by step instructions

    FAQs and Expert Tips

    Can I make these banana muffins without eggs?

    If you want to make these muffins vegan, use a vegan protein powder and simply swap out the egg for one flax egg (1 tablespoon ground flaxseed + 2 ½ tablespoons of warm water. Let sit for 10 minutes or until the texture is gel-like).

    Can I make these muffins gluten free?

    Yes! To make the muffins gluten free, you can swap the whole wheat flour with gluten free 1-1 baking flour or use gluten free oat flour. If using oat flour, be sure to substitute by weight, not by volume.

    Can I make these muffins as a banana protein loaf?

    Absolutely! Grease and line an 8x4 loaf pan with parchment paper, then bake at 350°F until a toothpick inserted in the middle comes out clean. It should be ready in around 30-40 minutes, but start checking it early to make sure it doesn’t get overbaked.

    How much protein is in one of these muffins?

    The number will vary depending on the protein powder you use, but using vegan protein, the amount comes out to 6 grams of protein per muffin.

    Can I add nuts to these muffins?

    Absolutely! For more protein and healthy fat, feel free to add chopped up nuts, pumpkin seeds, chia seeds, or even dried cranberries or raisins to the muffins.

    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 and Freezing 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.

    More Muffin Recipes You'll Love

    • Banana Carrot Muffins
    • Dairy Free Blueberry Muffins
    • Vegan Zucchini Muffins
    • Pumpkin Banana Muffins

    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

    Banana Protein Muffins

    Gabby
    These banana protein muffins are made in one bowl, ready in 25 minutes or less, and are packed with protein for the perfect healthy breakfast or snack!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 15 mins
    Total Time 25 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 131 kcal

    Equipment

    • Mixing Bowl
    • Muffin tin

    Ingredients
     
     

    • 1 cup ripe mashed bananas SEE NOTES
    • 1 teaspoon vanilla extract
    • ¼ cup maple syrup (or honey)
    • 5 Tablespoons unsweetened applesauce
    • 1 egg
    • 1 cup whole wheat flour, white whole wheat flour, all purpose flour, or gluten free 1-1 baking flour SEE NOTES
    • ½ cup 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.

    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 ½ 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.

    Nutrition

    Calories: 131kcalCarbohydrates: 20gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 196mgPotassium: 176mgFiber: 2gSugar: 9gVitamin A: 43IUVitamin C: 2mgCalcium: 62mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Matcha Brownies
    Vegan Reeses Peanut Butter Cups »

    Reader Interactions

    Comments

    1. Tiffanie

      January 16, 2023 at 8:33 pm

      5 stars
      I made these to east for my breakfast this week with my eggs and they are SO good!! They satisfy my sweet tooth and I love all the healthy ingredients in them. Super easy to make, all of my kids are jealous that I won’t share… I have a dairy allergy so not sharing this time haha. I’ll double the batch next time. Also, these are just as good reheated.

      Reply
      • Gabby

        January 16, 2023 at 10:54 pm

        Hi Tiffanie! Yay I am so happy to hear that you loved the muffins! Thanks so much for the review 😀

        Reply
    2. Jo

      November 16, 2022 at 4:20 pm

      5 stars
      Agree with others’ comments. It’s easy to make. I made a batch with coconut oil substitute. It turned out great! Thank you for the recipe and thanks to those who leave their comments!

      Reply
      • Gabby

        November 17, 2022 at 3:44 pm

        Hi Jo! I am so happy to hear that you loved the muffins! Thanks so much for taking the time to leave a review 🙂

        Reply
    3. Linda

      February 03, 2022 at 4:33 am

      5 stars
      So easy to make...and deliciou!

      Reply
      • Gabby

        February 03, 2022 at 3:40 pm

        Hi Linda! Yay! I'm so happy to hear that you loved the muffins! 🙂

        Reply
    4. Morgan

      February 03, 2022 at 12:30 am

      5 stars
      The perfect snack!! I made these with a couple substitutions and they turned out perfectly. In lieu of applesauce I used coconut oil and opted for half vanilla and half chocolate (with greens) protein powder. These muffins are delicious and huge bonus points for how easy they are to make! I love to bake but hate cleaning my kitchen afterwards. Few dishes were used and I was able to clean my entire kitchen and wash the dishes before the muffins came out of the oven - winning!!!! Will 100% be making these regularly!

      Reply
      • Gabby

        February 03, 2022 at 3:42 pm

        Hi Morgan! I'm so happy to hear that you loved the recipe and found it easy to make, and I'm glad the substitutions worked out! Chocolate protein powder sounds delicious too 🙂 Thanks so much for taking the time to come back and leave a review!

        Reply
    5. Lorna

      January 28, 2022 at 3:42 pm

      5 stars
      These are fantastic! I made a batch with a flax egg for my vegan daughter and another batch regular and both were delicious. Satisfied my sweet tooth too.

      Reply
      • Gabby

        January 28, 2022 at 3:43 pm

        Hi Lorna! So happy to hear that you both loved the muffins! Thanks for the review 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    photo of a girl laughing

    Hi Friend! I'm Gabby! I'm here to share easy, approachable dairy free/vegan dessert recipes that taste just like the real deal. Most recipes can be easily made with dairy products too, so there's something for everyone!

    Read more →

    Popular Recipes

    • Small Batch Brownies
    • Strawberry Cheesecake Cookies
    • Soft and Chewy Peanut Butter Cookies
    • Dairy Free Chocolate Cake
    • Biscoff Brownies
    • Cookie Monster Cookies

    Favorite Cookies

    • Oreo Red Velvet Cookies
    • Vegan Peanut Butter Oat Cookies
    • White Chocolate and Raspberry Cookies
    • Chocolate Marshmallow Cookies
    • Coffee Cookies
    • Biscoff Butter Cookies

    Featured In

    Footer

    ↑ back to top

    About

    Privacy Policy

    Keep In Touch

    Sign up for free e-book!

    Find us on Pinterest

    Find us on Facebook

    Find us on Instagram

    Join our Dairy Free Recipe & Support Group

    Contact

    Contact Me

    Work With Me

    As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

    Copyright © 2023 - Cookie Dough Diaries