These delicious banana protein muffins are gluten-free and are packed with extra protein to get a jump start to your day! They are packed with the natural sweetness of ripe bananas and are a perfect grab-and-go breakfast.
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Why we love these banana muffins
Our recipe for banana protein muffins stands out as a game changer for those wanting to satisfy their sweet tooth while staying committed to their diet and fitness regimen. The natural sugars from ripe bananas generate energy, while the added protein ensures sustained energy release and muscle support.
Whether you're an athlete looking for post-workout recovery or simply seeking healthier snack alternatives, these muffins fit the bill perfectly. With a balance of flavor and function, there's no doubt this recipe will quickly become your go-to snack.
Ingredients & Substitutions
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Banana - while this recipe is perfect for ripe bananas, you can use fresher ones as well. Just be sure to microwave a fresh banana for 20-30 seconds to make them easier to mash.
- Protein powder - to keep this recipe gluten-free, look for a gluten-free brand. I use vanilla-flavored protein powder for this recipe. If making this for children, omit the protein powder and replace it with an additional ½ cup of almond flour. Check out this article for why children should not be given protein supplements.
- Unsalted butter - to make this dairy-free, substitute the butter with coconut oil or olive oil.
- Eggs - can be substituted with ½ cup of unsweetened applesauce as well.
- Walnuts - pecans can be used. To make this nut-free, simply omit, or you can substitute with rolled oats.
How to make banana protein muffins
In a large mixing bowl, combine the almond flour, coconut flour, salt, baking powder, baking soda, and protein powder, then whisk together.
Make a well in the flour, add the eggs, and then whisk.
Melt the butter in the microwave. Pour in the eggs whisking the entire time. This will prevent the eggs from cooking with the warm butter.
Mash the banana and add to the batter. Add the vanilla and brown sugar, and mix together. Note the batter will be very thick.
For the crumb topping, in a small bowl, combine the chopped walnuts and brown sugar. To make this sugar-free skip this step.
Line a muffin tin with paper liners. Fill each cupcake liner with batter, and spoon some crumb topping. If making this sugar-free omit the crumb topping.
Bake the banana protein muffins in a preheated 325-degree oven for 35-40 minutes or until an inserted toothpick comes out clean. Once they are done baking, cool completely on a wire rack, then remove them.
Tips for Success
Use an ice cream scoop to fill each paper liner with batter to get uniform-sized muffins that all bake simultaneously.
Add ½ teaspoon of cinnamon to this recipe for a little extra flavor. Add ½ cup of chocolate chips, blueberries, raisins, or oats. Feel free to experiment with chocolate protein powder as well.
FAQ
Young children should not be given protein powder. Children generally get enough protein and do not need a supplement.
Serving Suggestions
These banana protein muffins make a great snack or breakfast served warm or at room temperature. Serve with a smoothie, yogurt, milk, or fresh fruit.
Storage & Reheating
Store in an airtight container or bag for up to one week, or freeze for up to three months. Thaw on the counter at room temperature.
Banana protein muffins can be served at room temperature or warmed in the microwave for a few seconds before eating.
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Recipe
Healthy Banana Protein Muffins
Ingredients
Muffin Batter
- 1 cup almond flour
- ½ cup coconut flour
- 1 scoop vanilla protein powder omit if making for children, and substitute ½ cup additional almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted
- 2 eggs may substitute with ½ cup of applesauce
- 3 ripe bananas mashed
- ½ teaspoon vanilla
- ⅓ cup brown sugar
Crumb Topping
- ¼ cup brown sugar may omit
- ¼ cup walnuts chopped, may substitute with rolled oats
Instructions
- In a large mixing bowl, combine almond flour, coconut flour, protein powder, baking powder, baking soda, and salt then whisk together.
- Make a well in the center of the flour, and add eggs, then whisk.
- Melt butter, and whisk in with the eggs.
- Add in mashed banana and vanilla and brown sugar, then mix. Note the batter will be thick.
- In a small bowl, combine the brown sugar and chopped walnuts.
- Line muffin tins with paper liners. Scoop the batter into the muffin cups. Top with crumb topping.
- Bake in a preheated 325-degree oven for 35-40 minutes or until an inserted toothpick comes out clean.
- Cool completely on a wire rack. Can be served at room temperature or slightly warmed.
- Store in an airtight container or bag for up to one week. These banana muffins can be stored in the freezer for up to three months then thawed at room temperature.
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