Banana Bread Protein Muffins
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!

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




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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High Protein Banana Muffins
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 18 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Snack
- Diet: Vegetarian
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
- 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
- Preheat oven to 325 degrees.
- Line a muffin pan with parchment paper liners and spray the liners with non-stick spray
- Stir all dry ingredients together in a mixing bowl
- In a separate bowl mix together bananas, almond milk, yogurt, eggs, vanilla, melted coconut oil, and maple syrup. Stir until combined.
- Pour wet ingredients into dry and slowly fold together. Do not over mix. Divide into prepared muffin pan.
- 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!
Those look wonderful! Thanks so much for sharing this at Dishing It & Digging It. I hope it brings you new friends. Have a great week!
I love banana muffins! These look delicious. I’d love for you to link up your post with us Friday Favorites.
I have been looking for the perfect slice of banana bread for a while too, I found your recipe at Rattlebridge Farm’s Foodie Fridays & everything else party. I’ll be pinning this for later Liz.
Would love to see you for my banana bread bakeoff if you’re interested 🙂
https://missfoodfairy.com/2016/07/06/banana-bread-on-a-mission-to-find-the-perfect-slice-of-banana-bread/
Can you add any other fruits into this mixture? I was thinking of banana and raspberry or strawberry.
I think you could add some raspberries or chopped strawberries! As long as you didn’t add more than a handful, I don’t think it would change the texture too much.
Do you think coconut flour would work?
Coconut flour tends to be a bit more dense so they might be a little dry but it’s worth a try!
I just made these and they turned out delicious ! I modified it slightly by using 1/2 cup unsweetened apple sauce instead of the Greek yogurt and then mixing the dry and wet ingredients separately and mixing until just combined . A key method to light/moist muffins is not over mixing so putting the ingredients in the blender to me would lead to a A firm/dense muffin.
Glad you liked them!
Love this recipe! Could I use regular flour? Don’t have any whole wheat at home.
I haven’t tried it, but I think regular flour should work just fine!
Do you know how much protein is in these?
Hey Kristen! It’s a little over 5g per muffin. Here the link to all the nutritional info: http://recipes.sparkpeople.com/cookbook_calculate_popup.asp?ingredientIDs=542596,65702910,6423633,9040,19334,66932894,&amounts=555574,65730076,6452583,27323,34583,66959893,&qtys=0.75,0.75,4,1,.25,52,&servings=15&food=User%20Entered%20Recipe
A perfect morning muffin while on the go! xo, Catherine
I love that you experimented over and over and nailed it for the rest of us–love high protein muffins!