Banana protein muffins are the perfect breakfast or snack option for those looking to add more protein to their diet. These muffins are easy and quick to make, and they taste delicious! Plus, they are a great way to use up ripe bananas that you may have on hand.
Whether you're prepping a high-protein breakfast, a healthy snack, or a post-workout treat, these muffins have you covered—with wholesome ingredients that are as simple as they are nutritious.
With simple steps and swaps to fit your dietary needs, this banana protein muffin recipe will not only become a household favorite.
If you are looking for more low calorie dessert ideas, check out these Oat Flour Cookies or these Strawberry Mini Muffins.
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Ingredients Needed for Your Banana Protein Muffins
Here’s a quick list of what you’ll need. Be sure to scroll to the recipe card below for full measurements!
- Kodiak Muffin Mix - made with 100% whole grains and packed with protein, this mix is the perfect base for your banana muffins.
- Ripe Bananas - Use overripe bananas for maximum sweetness and flavor.
- Egg - adds structure and moisture to the muffin batter.
- Pure Vanilla Extract - adds a touch of warmth and sweetness
- Swerve - the perfect natural sugar substitute to keep your muffins low-sugar without sacrificing flavor.
- Salt - Just a pinch enhances the natural sweetness of the bananas.
- Vegetable oil - You can use olive oil or avocado oil, or swap in unsweetened applesauce for a lower-calorie version.
- Walnuts or Pecans - add a lovely crunch and healthy fats.
See recipe card for quantities.
HINT: Want to add extra protein?
Include a scoop of vanilla protein powder or plant-based protein powder to your mix. This will give each muffin a great protein boost, turning them into an even healthier snack or high-protein breakfast option!
How to make protein banana muffins
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: Whisk together the flour and salt.
Step 2: In a large bowl, mash the bananas thoroughly. Mix in the egg, vegetable oil, and vanilla extract until well combined. Add the sugar and stir until fully blended.
Step 3: Add the flour mixture to the large mixing bowl and stir until fully combined. Mix in the nuts, reserving a few for topping.
Step 4: Using a large scoop, divide the muffin batter between the 12 muffin cups. Top with the remaining nuts.
Step 5: Bake in a preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffin tin cool on a wire rack for 10 minutes, then remove the muffins and allow them to cool completely.
Variations and Substitutions
- You can use unsweetened applesauce instead of the oil to lower your calories.
- You can make some Banana chocolate protein muffins by adding ¼ cup of cocoa powder.
- If you love a little spice, sprinkle in some cinnamon, nutmeg, or even a pinch of ginger for a warm, cozy flavor.
Storage
- Storage - Keep your banana protein muffins in an airtight container at room temperature for up to 2-3 days.
- Freezing - Want to save them for later? Place them in a freezer bag or an airtight container and freeze for up to 3 months. Just grab one, pop it in the microwave, and reheat when you're ready for a quick treat!
- Reheating - Warm frozen muffins in the microwave for 15-20 seconds, or bake at 300°F for 5-7 minutes for a fresh-out-of-the-oven vibe.
Pro Tips
- Always use room temperature wet ingredients like eggs and bananas. This helps the muffin batter mix evenly, giving you that golden brown finish.
- Be careful not to overmix the batter! Overmixing can make the muffins dense instead of fluffy. Stir until just combined for that light, airy texture.
- Use paper liners or lightly grease the muffin tin for muffins that release cleanly every time.
FAQ
This can happen if your muffins were underbaked or if you opened the oven door too early while baking. Make sure to bake them for the recommended time, and resist the urge to check on them until at least ⅔ of the baking time has passed. A toothpick test will help confirm they’re ready—insert it into the center of a muffin, and if it comes out clean, you’re good to go!
If you're looking to boost the protein content of your banana protein muffins, there are plenty of tasty options you can add in! You can also try adding in some Greek yogurt or cottage cheese for an extra creamy and high-protein twist. Don't be afraid to get creative and experiment with different ingredients to find your perfect combination!
Recipe Card
Banana Protein Muffins
Equipment
- Muffin Tin
- Baking Cups
- Nonstick Cooking Spray
- Mixing owl
- Wisk
- Cookie Scoop or Ice Cream Scoop
Ingredients
- 1 ½ cup Kodiak Protein Muffin Mix Banana flavor
- ½ teaspoon salt
- 3 ripe bananas
- 1 egg room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup swerve
- ½ cup Walnuts or Pecans
Instructions
- Preheat the oven to 375 degrees. Prepare a muffin tin with baking cups spritzed with nonstick cooking spray.
- Whisk together the flour, baking soda, and salt.
- In a large mixing bowl, mash the bananas. Add the egg, vegetable oil, and vanilla extract. Stir to mix well. Add the sugar and continue mixing until completely blended.
- To the large mixing bowl, add the flour mixture and stir just until completely blended. Stir in the nuts, leaving some to add on top.
- Using a large scoop, divide the muffin batter between the 12 muffin cups. Top with the remaining nuts.
- Bake for 12-15 minutes or until a toothpick inserted in the middle of a muffin returns clean.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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