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+ servings

Banana Walnut Protein Muffins

Katelyn Ryan
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!
5 from 2 votes
Prep Time 10 mins
Bake Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 270 kcal


  • 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
  • cup avocado oil
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • cup oat milk
  • 1 cup chopped walnuts
  • ½ tablespoon granulated sugar


  • Preheat your oven to 375° 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 ¾ 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 the muffins 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.


Calories: 270kcalCarbohydrates: 25gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgSodium: 192mgPotassium: 117mgFiber: 3gSugar: 16gVitamin A: 38IUVitamin C: 1mgCalcium: 121mgIron: 1mg
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