These banana bread protein muffins are a delicious breakfast or snack! This recipe is perfect if you’re counting macros or you want a high protein muffin for breakfast!

Banana Bread Protein Muffins
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I’ll admit that I don’t typically like “protein” recipes that are made with protein powder. I’ve tried dozens of recipes in the past and most of them just don’t taste quite right. These are a little higher in calories because of the almond flour, but it makes the texture of these muffins perfectly moist, even with the addition of protein powder.

Why You’ll Love These Protein Muffins

  • High protein, low sugar – Perfect for anyone counting macros or looking for a satisfying breakfast.
  • Moist and fluffy – Thanks to almond flour and mashed bananas, they don’t have the chalky texture some protein recipes do.
  • Lower in calories than bakery muffins – At just ~150 calories each, you can enjoy one (or two!) guilt-free.
  • Great for meal prep – Make a batch, freeze extras, and grab them on busy mornings.

If you love this recipe, be sure to try my high protein banana bread recipe!

What are protein muffins?

Protein “muffins” are a popular way to turn protein powder and other wholesome ingredients into a tasty snack! They’re a good way to get in lots of protein with minimal fat and sugar. I had an older version of this recipe on the site, but I’ve replaced it with this one because I think the taste and texture is much better! They’re slightly higher in calories, but the trade off is worth it!

The Best Protein Powder for Muffins

I recommend using Clean Simple Eats vanilla whey protein for these muffins. I generally try to use plant-based protein powders, but I find that whey protein is best for baking. If you try other forms of protein powder, you may need to make adjustments. I recommend weighing it if you have a food scale. I used 60g of protein powder for this recipe. My protein powder scoop is just over 1/4 cup, so I used just over 1/2 cup of protein powder in this recipe. I’ve made this recipe with whey protein and plant-based protein. You can use chocolate or vanilla flavor.

How to Make Banana Bread Protein Muffins

Combine the dry ingredients.
Mash the bananas and combine with wet ingredients.
Fold the dry ingredients into the wet ingredients.
Divide into a muffin pan and bake for 25 minutes. It will make 18 muffins.

Protein Muffin Variations and Ideas

Feel free to get creative with mix-ins! You could add chocolate chips, walnuts, or cinnamon! Try topping these with a dollop of peanut butter or drizzling with PB2 for even more protein. If you’re looking for other protein-packed breakfast recipes, try my protein pancakes!

How to Store Leftover Muffins

Store these muffins in an airtight container at room temperature for up to 2 days — or keep them in the refrigerator for up to 5 days. For longer storage, wrap the muffins individually and freeze them for up to 2 months. When you’re ready to enjoy, simply reheat in the microwave for 20–30 seconds.

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Banana Bread Protein Muffins

High Protein Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 49 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 18 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Snack
  • Diet: Vegetarian
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Description

These banana bread protein muffins are a delicious breakfast or snack! This recipe is perfect if you’re counting macros or you want a high protein muffin for breakfast!

Ingredients

Units Scale
  • 2 1/2 cups (280g) almond flour (do not pack it)
  • 1/2 cup (60g) vanilla whey protein powder (I recommend Clean Simple Eats vanilla whey protein)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (220g) mashed ripe bananas (2-3 bananas)
  • 1/3 cup almond milk
  • 1/2 cup plain Greek yogurt (I used fat-free but any plain kind is fine)
  • 2 eggs
  • 1 tablespoon coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees.
  2. Line a muffin pan with parchment paper liners and spray the liners with non-stick spray
  3. Stir all dry ingredients together in a mixing bowl
  4. In a separate bowl mix together bananas, almond milk, yogurt, eggs, vanilla, melted coconut oil, and maple syrup. Stir until combined.
  5. Pour wet ingredients into dry and slowly fold together. Do not over mix. Divide into prepared muffin pan.
  6. Bake for 25 minutes or until a toothpick inserted comes out clean. (If it starts to get too brown on top, cover loosely with foil while it continues to bake)

Notes

This recipe was originally published in 2015, but I updated this recipe in 2025 to improve the taste and texture. These are now a little higher in calories, but the taste and texture is worth it!