Banana Protein Muffins

Name: Banana Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups oats ((can use quick or rolled)); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vanilla protein powder; 1 cup mashed banana ((about 2 very large overripe bananas)); 1 cup plain 0% Greek yogurt; 2 eggs; 1 teaspoon vanilla extract; 2/3 cup mini dark chocolate chips

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}

Protein powder muffins with chocolate chips stacked on top of each other on a plate.

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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 oats, 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 Chocolate Protein Pancakes too!

A muffin served in a muffin liner on a white plate.

Table of Contents

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 9 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 made with no refined sugar, each muffin has only 7 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

ingredients for the protein muffins on a grey background with labels

Oats: The 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’ve used both large flake oats and quick oats and they both work well, but quick tends to produce a smoother muffin consistency. 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 whey protein powder or vegan 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 too 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.
Chocolate chips: These 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

Ingredients for the muffins in a food processor.

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. You may wish to reserve a few to poke into the top of the muffins.
Divide batter among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let them cool for several minutes before removing them from the tin.

Baked banana protein muffins cooling in a tin.

Recipe Notes:

These muffins aren’t overly sweet since they’re naturally sweetened with the bananas and protein powder. If you want a sweeter muffin, you may wish to add a couple tablespoons of honey or maple syrup. Personally, I find them sweet enough with the small bits of chocolate chips in each bite.

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 whey protein powder for these muffins. You can also sub in a vanilla vegan protein powder if preferred.

If making these muffins for babies, leave out the protein powder (and chocolate chips if you’re limiting added sugar). If you do leave out the protein powder, increase the amount of oats to 2.5 cups instead of 2 cups to prevent the muffins from being too moist and undercooked.

Two chocolate chip protein muffins stacked on top of each other with drizzle of peanut butter.

Recipe FAQs

How to store

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.

Can you freeze these muffins?

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.

What is the best type of protein powder to use?

I like to use a vanilla flavoured protein powder to contribute some additional sweetness and flavour to the muffins. I typically use a whey vanilla protein powder for these muffins, but a vegan based one will work too.

Can kids have protein powder?

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.

Overhead shot of protein muffins stacked on a blue plate.

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!
Without protein powder: If you choose to leave out the protein powder, add 2.5 cups of oats instead of 2 cups.
Extra add-ins: Try adding hemp hearts, chopped walnuts, sliced almonds or unsweetened coconut to switch up the flavour and texture of these muffins.

A hand holding a banana protein muffin with a bite taken out of it.

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Course Breakfast, Snack