These Banana Walnut Protein Muffins are packed with protein. They have all the goodness of your favorite banana bread in a compact protein muffin form!
I love these Blueberry Oat Protein Muffins so much that I decided to make another variation with banana. I am in love with these Banana Walnut Protein Muffins. They are seriously addictive! They taste just like banana bread and are chock-full of protein.
If you haven’t seen the recipe for my blueberry oat protein muffins, then I will start by saying they are made with protein pancake mix in addition to the other ingredients. For those muffins, pulsed oats were added. While in this banana walnut protein muffin recipe, almond meal was added in addition to the pancake mix.
Ingredients
- Bananas: Like with banana bread, you want ripened bananas for this recipe.
- Flour: As stated above, the primary “flour” in these muffins is the protein pancake mix. I used Kodiak Cakes Flapjack and Waffle Mix: Buttermilk Flavor. Feel free to use your favorite brand. In addition to that, a small amount of almond flour is added. If you have walnut flour/meal, use it here.
- Milk: While the bananas add an inherent moisture on their own, this recipe calls for a small amount of oat milk as well.
- Inclusions: Banana bread is best with walnuts added. Yes, that is my personal opinion. I wanted to make sure to add them to this muffin recipe. Clearly, if you don’t like walnuts you can omit them. They can be replaced with pecans, or you can just omit the nuts all together. One other suggestion is to add half a cup of semi-sweet chocolate chips.
How to make Banana Walnut Protein Muffins:
- The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside.
- In a large bowl, whisk together the pancake mix, brown sugar, almond flour, baking powder, salt, and cinnamon until thoroughly combined. Set aside until needed.
- In a large bowl or bowl of a standing mixer, beat the bananas until softened, about 2 minutes. In a separate small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour over the bananas and whisk just until combined.
- Add the oat milk, mix until incorporated.
- Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Stir in the walnuts.
- Fill each muffin tin about 3/4 the way full. Sprinkle each muffin with granulated sugar.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow to cool before eating.
*Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.
You may also like:
- Blueberry Oat Protein Muffins
- Protein Banana Bread with Cinnamon Sugar Crust
- Apple Cinnamon Protein Muffins
- Chocolate Chip Pumpkin Muffins
- Banana Cake with Peanut Butter Frosting
These Banana Walnut Protein Muffins are great for an easy weekday breakfast. They make a healthy, protein packed snack too. I think you will find them as addictive and comforting as we do. All the deliciousness of a banana muffin with less of the “muffin guilt.”
Banana Walnut Protein Muffins
Ingredients
- 1½ cups high protein pancake mix I used Kodiak Cakes Buttermilk Pancakes Mix.
- ¾ cup almond flour
- ¾ cup light brown sugar packed
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 ripe bananas
- ⅓ cup avocado oil
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ⅓ cup oat milk
- 1 cup chopped walnuts
- ½ tbsp granulated sugar
Instructions
- Preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside.
- In a large bowl, whisk together the pancake mix, brown sugar, almond flour, baking powder, salt, and cinnamon until thoroughly combined. Set aside until needed.
- In a large bowl or bowl of a standing mixer with the paddle attachment, beat the bananas until softened, about 2 minutes. In a separate small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour over the bananas and whisk just until combined. Add the milk, whisk until incorporated.
- Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Stir in the walnuts.
- Fill each muffin tin about 3/4 the way full. Sprinkle each muffin with granulated sugar.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow to cool before eating.
- Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.
Great recipe! Thank you! I followed this recipe and replaced just a few ingredients with others that I had at home. The bread turned out delicious, soft, and with a golden crust on top.
Thank you, I am so glad you enjoyed them and were able to use items you already had at home. It sounds like your muffins turned out perfect! 🙂