These healthy banana protein muffins are high in protein and low in sugar and are perfect for breakfast or a healthy 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}

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The BEST Protein Muffins!
Whether you’re looking for a great grab-and-go breakfast for busy mornings, or a delicious snack to boost your energy mid afternoon, these banana protein muffins are about to be your new best friend.
Made from scratch with oats, bananas, Greek yogurt and chocolate chips, these nutritious little muffins are not only good for you, but they’re packed with moisture and are super tasty, too. Think banana bread in a much more convenient and portion-controlled muffin form!
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, Blueberry Protein Muffins, Apple Protein Muffins, and Protein Cinnamon Rolls too!

Why We Love These Chocolate Chip Banana Protein Muffins
- Contains 9 grams of protein per serving thanks to the Greek yogurt, eggs, and protein powder
- The combination of the protein and fiber makes these muffins both filling and satisfying
- Dietitian-approved recipe to fit into a healthy lifestyle
- More nutritious than a regular muffin
- Easy high-protein breakfast on-the-go or the perfect snack for mid-day cravings
- Naturally sweetened and low in sugar
- Affordable way to add more protein and fiber to your diet
- Great for meal prep!
- Made with everyday pantry staples & wholesome ingredients
What Readers Are Saying
“These are very good!! I did half vanilla, half pumpkin spice protein powder.” – Molly
“This is the best healthy muffin recipe!!!! I love my muffins. Thank you so much!” – Gatly
“These are delicious! I’ve tried so many kinds of high protein recipes in the past, but these truly taste great!” – Leanne
“Love it! Have made multiple times now with chocolate protein as that’s what I had in the cupboard and loved it! Thank you!” – Lucy
“Delicious muffins! I left the eggs out and replaced with some chia seeds. Added a good amount of cinnamon, too. I am very happy with how easy this recipe was to make with better than expected results.” – Kyra
Ingredient Notes

- 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 have a light and fluffy texture.
- 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 yellow 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.
How to Make Banana Protein Muffins






- Preheat oven to 350 degrees F. Spray regular sized muffin pan with non-stick cooking spray or line 12 muffin tins with silicone muffin liners.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining wet ingredients and dry 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 can also transfer the mixture into a large mixing bowl if you have a small food processor. You may wish to reserve a few extra chocolate chips to poke into the top of the muffins.
- Divide batter equally among each muffin cup, and bake muffins 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.
Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips
- 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 flavor.
- 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.

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 2-3 days, and up to 5-6 days in the fridge.
Recipe FAQs
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.
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.
If you choose to leave out the protein powder, add 2.5 cups of oats instead of 2 cups to ensure the muffin batter has the right consistency.

Optional Add-Ins
The amazing thing about these high protein muffins is that you can easily switch up the flavors and add-ins.
Try adding in any of the following:
- Blueberries
- Dried cranberries
- Raisins
- Hemp hearts
- White chocolate chips
- Chopped walnuts or pecans
- Sliced almonds
- Cinnamon
- Coconut flakes
Serving Suggestions
Serve these oatmeal banana protein muffins as a healthy breakfast, snack or sweet treat warmed up or at room temperature. You can serve them up by themselves or spread with some peanut butter or almond butter for some extra healthy fats.
They’re also delicious served along with a smoothie like this Strawberry Banana Smoothie Without Yogurt or Simple Green Smoothie, or with a glass of milk or milk alternative like almond milk.
Recipe Variations
- Replace the banana: Not a fan of banana? Try using pumpkin, sweet potato or extra apple sauce instead of the banana.
- Try a different flavor protein powder: Rather than vanilla, you can also experiment with chocolate protein powder or any other flavor you might have on hand.
- 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 egg for the eggs. Use a plant-based protein powder. Sub in a dairy-free yogurt for the Greek yogurt. Use vegan chocolate chips.

More Protein-Packed Recipes
- 3-Ingredient Protein Waffles
- Chocolate Banana Protein Pancakes
- High Protein French Toast
- Kodiak Protein Waffles
- Greek Yogurt Banana Muffins
- Blueberry Kodiak Cakes Muffins
Did you make this recipe? Scroll down to leave a star rating and review!

Healthy Banana Protein Muffins
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
Instructions
- Preheat oven to 350 degrees 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 chocolate chips to poke into the top of each muffin.
- Divide batter equally 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 the muffins cool completely before removing them from the tin.
Video
Notes
- My favorite protein powder to use is Good Protein powder. It’s so delicious and comes in lots of different flavors. My favorite flavors to use in these muffins are Vanilla, Salted Caramel and Cookies and Cream! Use the discount code ELYSIAC30 for 30% off your first order!
- 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 pure maple syrup. 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 have the best results using silicone muffin liners when making these muffins. Paper liners don’t tend to work well since the muffins are fairly moist and tend to stick to the paper.
- 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.
- If you prefer to make this recipe into a loaf, check out this recipe for Banana Protein Bread!
Nutrition
This recipe was originally posted in February 2023 and the photos and text were updated in January 2025.
These are GREAT! I hate our vanilla flavored protein powder, so this is a great way to use it! I added blueberries and walnuts rather than the chocolate. They do need to cool well before taking out of the pan. I also added some honey. They are tasty, not too sweet and filling. Thanks for this! We will use it often!
I’ve totally been there, but I’m glad you were able to find a way to use up that protein powder! Love the add-ins you used as well! Thanks so much for the feedback :)
Sorry, y’all! Hate to be the party pooper… I followed all the steps and ingredients and the muffins turned out very spongey and pale (they did not brown in the often at all)
If there is a step of the process I didn’t do quite right, definitely let me know.
Sorry they didn’t work out for you, but it almost sounds like they were undercooked? Perhaps your oven doesn’t run as hot and they required a longer cooking time? It’s hard to know what might have gone wrong without more details.
Can you add frozen blueberries?
I haven’t personally tested this recipe with frozen blueberries, but I think it would work out ok! Let me know how it goes if you try it! :)
These are great! Low on weight watchers points and like that whole grain. Best- kids loved them! Also did with pumpkin- doubled recipe using 1 can pumpkin and 1 tbs pumpkin pie spice. Also delicious!
Awesome, so glad they were a winner! Love how you used pumpkin and pumpkin pie spice too — I’ll have to try that next time!
This sounds delicious… question:
Can I use just oat flour? If so what ratio? Would it be around 1 1/2 cup of oat flour?
Thanks
Sure! 1 1/2 cups of oat flour is equivalent to 2 cups of oats, so this should work just fine. Hope you enjoy!
How much flax seeds would you need to replace the 2 eggs?
So sorry for the delay! You would need 2 tablespoons of ground flax seed and 6 tablespoons of water to make 2 flax eggs. Hope that helps!
My family and I absolutely love these muffins! They’re my go to recipe anytime I have extra ripe bananas, and I like to add walnuts to mine. Next time I plan on trying blueberries instead of chocolate chips.
That’s awesome! So glad you found a way to use those overripe bananas! Love the addition of walnuts and I bet blueberries will be super tasty as well :)
My 4 year old twin boys love these! I put them in their school lunch and know they are getting lots of healthy energy during their day. They are also perfect for me after a hike or when I don’t have time for something – they are easy to grab and go! Thank you for this great recipe.
My pleasure! So happy your family has been enjoying the muffins! Gotta love the grab and go options ;)
Perfect ratios! Only problem for me was cook time since I made these in an industrial oven that was still cooling down. It was only about 15 minutes and they were perfect! Everyone loved them and I used okios greek yogurt to bump up the protein content some more. I also only put a few chocolate shavings on the top instead of mixed into the batter. Also I got 13 muffins from a single batch!
So happy everyone enjoyed the muffins! Love the idea of adding chocolate shavings to the top too! I appreciate you taking the time to share your feedback :)
Only addition I made was a tablespoon and a half of chia as it ups the omegas. They were fantastic. I doubled the recipe and made 9 chocolate, chip 9, and six plain. We cannot determine what ones were the best! Thank you
Love the addition of the chia seeds Tracy! Great idea doubling the recipe and making different flavors too! Perfect for meal prep :)
I will be trying the Blueberry muffins. Is it ok to add chia seeds, flaxseed or quinoa to the recipe?
I haven’t personally tried these muffins with chia seeds or flaxseed, but you could definitely try it out! It may make the batter a bit thicker so you might need to increase the liquid slightly depending on how much you use. I’m not sure how quinoa would taste in these muffins. If you decide to try it, keep me posted on how they turn out!
These were so good! I split the batter for blueberry muffins, chocolate, and plain and added some cinnamon. So good, it’s hard to believe they’re so low calorie! Will definitely make again.
Amazing!! Love how you split the batter into different flavors. I bet they turned out so tasty! I appreciate the 5-star rating and review :)
I used an extra banana (3 total) and added fresh blueberries instead of chocolate chips. Turned out great!
Awesome! Thanks so much for sharing your modifications! I bet they turned out super tasty :)
Super delicious. My protein powder has greens in it but it’s still so good. It’s the perfect “treat” after a hard week of working out and mid-terms. Honestly, I’m happy to finally have a recipe that doesn’t remove chocolate.
Also, I’m trying to convert kcalories into calories (one day the U.S. will switch) … I just can’t believe there are that many calories.
So happy you’ve been enjoying the muffins! And yes, chocolate can definitely fit into a healthy lifestyle! The terms “calories” and “kcalories” are often used interchangeably, so don’t worry, the muffins only have 174 calories per serving :)
Came out delicious! I was looking for a healthy muffin for pre workout energy. These are perfect. I added casein protein as that is what I use. I used a 5 oz cup of strawberry yogurt because thats what I had. it added a delicious flavor to the banana. Because there was less yogurt, I added a drop of milk to make the batter smoother. Added mini chips and chopped walnuts to the top.
So happy you were able to find a good pre-workout snack! Thanks for sharing your substitutions too — sounds delicious!
I made these today, very good! I used thawed out frozen bananas and used parchment paper muffin liners and they worked great.
That’s amazing! Great way to use up those frozen bananas :)
I loved the flavor and natural sweetness of these muffins. I used sour cream instead of yogurt since that’s what I had on hand, and they were still great. I agree with another review that the muffins stick to the paper baking cups, but it’s worth it for a healthy snack.
Awesome, glad you enjoyed them and that they turned out well with the sour cream! If you haven’t tried them, I recommend using silicone muffin cups. It totally solves the muffins sticking to the paper liners issue :)
Made these with a flavoured “birthday cake” protein powder that was too sweet for smoothies. Really cannot taste the sweetness, so I am happy to use the powder up and get great muffins for the week ahead, too!
Awesome! Glad you were able to find a way to use up your birthday cake protein powder! I’m sure it was tasty in these muffins :)