Banana Protein Muffins are tender, moist, and DELICIOUS! This muffin recipe is easy and uses wholesome ingredients. These protein-filled banana muffins are a delicious portable breakfast option or post-workout snack.
Banana protein muffins are moist, tender, and full of banana flavor. Made from protein pancake mix (Kodiak Cakes) and almond flour, these muffins have added protein and a nutty, delicious flavor.
This recipe is easy to make and perfect for meal prep. The whole family will enjoy these delicious, healthy banana nut muffins. Do you love banana muffins? You have to try my banana blueberry oatmeal muffins too.
Banana Protein Muffins
This banana muffin recipe uses wholesome ingredients. These muffins are satiating thanks to added protein, which makes them perfect for an on-the-go breakfast. One muffin will keep you full all morning. Here is why you will love these banana muffins.
- No mixer needed - mix the muffin batter by hand
- 7g of protein per muffin
- Protein-filled portable breakfast or post-workout snack
- Make-ahead and freezer-friendly
- Delicious, moist banana protein muffins
Are Protein Muffins Healthy?
If you have a muffin, it might as well have the added benefit of protein and whole grains. The protein pancake mix you use depends upon the ingredients and their ratios. Protein pancake mixes are made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.
- Bananas (ripe)
- Protein Pancake Mix - The brand I use in this recipe is Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor).
- Almond Flour
- Light Brown Sugar (packed)
- Baking Powder
- Ground Cinnamon
- Milk (oat, almond, whole, 2%)
- Avocado Oil
- Egg (room temperature)
- Vanilla Extract
- Walnuts (chopped)
- Granulated Sugar
See the recipe card for ingredient quantities.
Substitutions and Additions
- Avocado Oil - Coconut Oil, Canola Oil, Melted Butter
- Walnuts - Pecans, Almonds
- Mix-Ins - Chocolate Chips, Dried Fruit, Shredded Coconut
- Gluten-Free - Use gluten-free protein pancake mix. Use Kodiak Gluten-Free Protein Pancake Mix or King Arthur Gluten-Free Pancake Mix.
- Dairy-Free - Use a dairy-free milk alternative.
- Egg-Free - Swap the egg for a flax seed egg. How to Make a Flax Egg: Mix one tablespoon of flax seeds and three tablespoons of water to make a flax seed egg. Refrigerate for 15 minutes to thicken.
- Add Protein Powder - Add one tablespoon of vanilla protein powder for added protein.
For a quick bread variation of this recipe, try my protein banana bread.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- USA Pan Bakeware Muffin Pan
- Parchment Muffin Liners
Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Can you freeze protein muffins? Yes, these muffins can be frozen. Transfer cooled muffins into an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months. Thaw completely before eating.
Do you enjoy warm muffins? Microwave one muffin for 15-20 seconds for that fresh-out-of-the-oven feel.
Other Protein Muffin Recipes
- Double Chocolate Protein Muffins
- Carrot Cake Protein Muffins
- Apple Cinnamon Protein Muffins
- Blueberry Oat Protein Muffins
- Do not over-mix the muffin batter; mix it by hand until combined.
- Use a fork to mash up the bananas.
- Use room temperature ingredients.
Frequently Asked Questions
The muffins will have a golden brown top. Additionally, when a toothpick is inserted into the center of the muffin, it should come out clean.
Yes, you need ripe bananas for baking—the riper and softer the banana, the better. As bananas ripen, their starch turns into sugar. Ripened bananas are sweeter and softer. The softer texture is easier to incorporate into the batter, while the sugar aids flavor.
You have over-mixed the muffin batter. Mix the batter by hand and only until everything is combined. It is equally important to correctly measure the dry ingredients to avoid dry muffins.
Banana Protein Muffins
- 1½ cups protein pancake mix I used Kodiak Cakes Buttermilk Pancakes Mix.
- ¾ cup almond flour
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 ripe bananas
- ⅓ cup avocado oil
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk (oat, almond, whole, 2%)
- 1 cup walnuts chopped
- Preheat your oven to 375° F. Grease or line the muffin tin cups and set it aside.
- Whisk together the pancake mix, brown sugar, almond flour, baking powder, salt, and cinnamon in a large bowl.
- Mash the bananas in a medium-sized bowl until softened. Whisk the avocado oil, egg, milk, and vanilla extract together in a separate bowl. Pour over the bananas and whisk just until combined.
- Pour the wet ingredients into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the walnuts.
- Fill each muffin tin about ¾ the way full.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating.
- STORE: Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
- FREEZE: Transfer cooled muffins into an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months. Thaw completely before eating.
- REHEAT: Microwave one muffin for 15-20 seconds for that fresh-out-of-the-oven feel.