High in protein and low in sugar, these healthy banana protein muffins are perfect for breakfast or a midday snack. Made with protein powder, Greek yogurt and naturally sweetened with banana, these muffins are a great option pre or post workout too. They’re quick and easy to make and perfect for meal prep! {Gluten-free & vegetarian}
Banana Protein Muffins
Like it? Save for later!Whether you’re looking for a healthy grab and go breakfast for busy mornings, or a delicious snack to boost your energy mid afternoon, these banana protein muffins will be your new favourite go-to muffin recipe!
Made from scratch with bananas, Greek yogurt and chocolate chips, these healthy protein muffins are not only good for you, but they’re packed with moisture and are super tasty too!
They’re a great option to pack into lunchboxes for the whole family and you can whip up a big batch in a pinch to last throughout the week!
What’s not to love?!
For more protein-packed recipes, be sure to try my Banana Protein Pancakes and Protein Overnight Oats too!
Why we love these protein powder muffins
- Packed with protein: We get a boost of protein from the Greek yogurt as well as the eggs and protein powder. Each muffin packs a powerful punch with 8 grams of protein per serving, which is higher than your typical muffin. The combination of protein and fibre makes these muffins both filling and satisfying, so they’re a great option for a quick breakfast, and are perfect as a snack to see you through that mid afternoon slump.
- Low in sugar: Naturally sweetened with bananas and applesauce, and made with no refined sugar, each muffin has only 6 grams of sugar per serving! Especially ideal if you’re looking for a sweet snack while watching your sugar intake.
- Great for weekly meal prep: These banana chocolate chip protein muffins have a great shelf life. Make up a batch on Sunday and enjoy them throughout the week. They also freeze beautifully too.
Ingredient Notes
- Oats: The rolled oats are ground up in a blender to form an oat flour which makes these muffins higher in fibre and lower on the glycemic index. I typically like to use large flake oats or rolled oats, but you can also use quick oats. Use certified gluten-free oats if you require oats that don’t have any potential cross contamination with gluten.
- Baking powder and baking soda: Added so that the muffins rise when they’re baked and become light and fluffy.
- Protein powder: You can make these banana muffins without the protein powder, but I love to add it to baked goods for an extra boost of protein. The vanilla protein powder adds some extra sweetness too. You can use vegan protein powder or whey protein powder.
- Bananas: Use overripe bananas for this recipe. They are naturally sweeter and will mash easily to form a smoother consistency.
- Yogurt: Use 0% plain Greek yogurt for another boost of protein. The recipe will work with a higher fat percentage yogurt if that’s what you have on hand.
- Eggs: To bind the ingredients together. You can use chia or flax eggs as well if there are any egg intolerances.
- Applesauce: To naturally flavour and sweeten the muffins. The applesauce also helps to add moisture. Use unsweetened applesauce to minimize added sugar.
- Chocolate chips: These are optional, but work great as an add in and help contribute some extra sweetness as well! I like to use dark mini chocolate chips, but you can also use regular sized chocolate chips.
Step by Step Instructions
- Preheat oven to 350 F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth. Stir in the chocolate chips until evenly distributed.
- Divide batter among the muffin cups, and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Let them cool for several minutes before removing them from the tin.
Recipe Notes:
- These muffins aren’t overly sweet since they’re naturally sweetened with the bananas, applesauce and protein powder. If you want a sweeter muffin, you may wish to add a few tablespoons of honey or maple syrup.
- Use overripe bananas (the brown spotty kind) for best results since the muffins are primarily sweetened with the banana. Overripe bananas tend to be sweeter and contribute a better flavour.
- I typically use vegan vanilla protein powder for these muffins. You can also sub in a vanilla whey protein powder if preferred.
- If making these muffins for babies, leave out the protein powder and chocolate chips if you’re limiting added sugar. They still turn out delicious!
Recipe FAQs
Once you’ve baked your banana protein muffins, let them cool completely on a wire rack before transferring to an airtight container. They will keep well at room temperature for 3 or 4 days, and up to 5 to 6 days in the fridge.
Yes, these muffins freeze really well. Once cooled, freeze them solid on a baking sheet before transferring to a freezer bag or container. Alternatively, you can wrap the individual muffins in plastic wrap or foil, before placing in a freezer bag to freeze. They will keep well for up to 3 months and can be defrosted at room temperature.
I like to use a vanilla flavoured protein powder to contribute some additional sweetness and flavour to the muffins. I typically use a vegan vanilla protein powder for these muffins, but a whey based one will work well too.
For most children under the age of 16, it is not necessary for them to have protein powder, as they should be getting enough from their regular meals. If you feel that your child could use additional protein, speak with your doctor or a Registered Dietitian to discuss if protein powder is a good option to supplement their needs. They can tell you how much and what kind of protein is most appropriate for your child.
If you’re making these muffins for babies and younger children, I recommend leaving out the protein powder. If serving them to older children, you can skip the protein powder or keep it in. At the end of the day, the protein powder is divided among 12 muffins, so it’s not enough to amount to any significant negative impact unless your child is consuming a lot of extra protein from other sources. Once again, speak with your health practitioner if you’re unsure. For more information on children and protein recommendations, check out this article.
Serving Suggestions
Serve warm or at room temperature by themselves or spread with some peanut butter or almond butter.
They’re also delicious served along with a smoothie like this Strawberry Banana Smoothie with Yogurt or Simple Green Smoothie!
Recipe Variations
- Another flavour: Not a fan of banana? Try using pumpkin, sweet potato or extra apple sauce instead of the banana.
- More protein: If you add more protein powder, you may need to add some extra liquid such as milk to thin out the muffin batter slightly.
- To make vegan: Sub in chia or flax eggs for the eggs. Use a vegan protein powder. Sub in a dairy-free yogurt for the Greek yogurt. Use dairy-free chocolate chips.
- If making these for babies: Leave out the protein powder and chocolate chips, if desired. They’re still super moist and tasty!
- Extra add-ins: Try adding hemp hearts, chopped walnuts, sliced almonds or unsweetened coconut to switch up the flavour and texture of these muffins.
More similar recipes
- Healthy Sweet Potato Muffins
- Almond Flour Blueberry Muffins
- Pumpkin Oatmeal Muffins
- Carrot Zucchini Muffins
- Almond Butter Mini Muffins
- Gluten-Free Apple Muffins
- Banana Walnut Muffins
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Banana Protein Muffins
Ingredients
- 2.5 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup vanilla protein powder
- 2 large overripe bananas
- 1 cup plain 0% Greek yogurt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat oven to 350 F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth. Stir in the chocolate chips until evenly distributed.
- Divide batter equally among the muffin cups, and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Let them cool for several minutes before removing them from the tin.
Notes
- These muffins aren’t overly sweet since they’re naturally sweetened with the bananas, applesauce and protein powder. The chocolate chips add some extra sweetness too. If you want a sweeter muffin, you may wish to add a few tablespoons of honey, maple syrup, or other desired sweetener.
- Use overripe bananas (the brown spotty kind) for best results since the muffins are primarily sweetened with the banana. Overripe bananas tend to be sweeter and contribute a better flavour.
- I typically use vegan vanilla protein powder for these muffins. You can also sub in a vanilla whey protein powder if preferred.
- If making these muffins for babies, leave out the protein powder and chocolate chips if you’re limiting added sugar. They still turn out delicious!
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