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.
Print
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!
These would make such a great post exercise snack!
And only 60 calories!
Amazing!
I use Greek yogurt in my baking a lot. I need to try adding a bit more protein like you did here.
Mine came out super light and fluffy, and moist. A huge thing with muffins is to not over mix the batter – putting it all in a food processor likely reduces your muffins moistness and lightness. I mixed my wet ingredients together then gently folded in the dry.
I also used two bananas and two whole eggs and one egg white. I made 12. Kcal 107. Fat 2g. Carbs 13.1 Protein 9.2
These really do look like a good alternative for a chewy breakfast on the go without being too gummy (the problem I typically have with protein packed baked goods). Love the addition of Greek yogurt for moisture.
I need to make a batch of these muffins! These would be such a great way to start the day!
These banana muffins were amazing! I loved your suggestion of adding in a few walnuts and chocolate chips – it brought this breakfast treat to the next level. Thank you so much for sharing this yummy recipe!
Love the idea of added protein to these little muffins!
This is like my favorite on the go breakfast!
What? 60 calories per muffin? Can you send a few of these my way :)?
this is perfect I have a bunch right now!!