Protein Banana Muffins are soft, naturally sweet muffins made with ripe bananas, Greek yogurt, eggs, and protein powder. They have a tender, moist crumb with warm cinnamon flavor and are a convenient option for breakfast, snacks, or meal prep.
This recipe uses mashed banana and Greek yogurt to keep the muffins moist while adding protein without relying on a large amount of oil. A standard 12-cup muffin pan makes individual portions that are easy to store and grab throughout the week.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Additional Time: 10 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Difficulty: Easy
Why This Recipe Works
- Ripe bananas provide natural sweetness and moisture.
- Greek yogurt keeps the crumb tender.
- Protein powder increases protein content.
- A moderate oven temperature encourages even baking.
- A short cooling period improves texture.
Essential Kitchen Tools
- 12-cup standard muffin pan
- 12 paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients That Matter
- 3 medium very ripe bananas, about 1 1/4 cups mashed (285 g), peeled and mashed
- 2 large eggs, about 100 g, lightly beaten
- 1/2 cup plain Greek yogurt (120 g), preferably 2% or whole milk
- 1/4 cup pure maple syrup (80 g)
- 2 tablespoons melted unsalted butter (28 g), cooled slightly
- 1 teaspoon vanilla extract (5 ml)
- 1 cup all-purpose flour (120 g)
- 1/2 cup vanilla or unflavored protein powder (about 50 g), spooned into the measuring cup and leveled
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (3 g)
- 1 teaspoon ground cinnamon (3 g)
- 1/4 teaspoon kosher salt (1.5 g)
- 2 tablespoons chopped walnuts (15 g), optional
- 2 tablespoons mini chocolate chips (20 g), optional
Cooking Method
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. If you are not using liners, lightly grease the cups.
- Mash the bananas. Peel the bananas and place them in a large mixing bowl. Mash with a fork until mostly smooth, leaving a few small pieces for texture. You should have about 1 1/4 cups (285 g) mashed banana.
- Mix the wet ingredients. Add the eggs, Greek yogurt, maple syrup, melted butter, and vanilla to the mashed bananas. Whisk until the mixture is smooth and evenly combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and kosher salt. Break up any visible lumps of protein powder.
- Combine the batter. Add the dry mixture to the banana mixture. Fold gently with a rubber spatula just until no large streaks of dry flour remain. Do not overmix; the batter should be thick and scoopable.
- Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. If using the optional walnuts or mini chocolate chips, sprinkle them evenly over the tops.
- Bake the muffins. Bake at 350°F (175°C) for 17 to 20 minutes. The tops should be lightly golden and spring back gently when pressed in the center.
- Check for doneness. Insert a toothpick into the center of one muffin. It should come out with a few moist crumbs but no wet batter. If the centers are still wet, bake for another 2 to 3 minutes and check again.
- Cool before serving. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack for another 5 minutes. The crumb will become firmer as the muffins cool.
Chef Notes for Better Results
- Use very ripe bananas for better flavor, sweetness, and moisture.
- Measure protein powder carefully to avoid dry muffins.
- Do not overmix the batter; stir only until the dry ingredients are incorporated.
- Check early for doneness to prevent drying out.
- Let them cool before storing to avoid a damp surface.
Serving, Storage, and Prep-Ahead Tips
- Store completely cooled Protein Banana Muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them in an airtight container for up to 5 days.
- For freezing, place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months.
FAQ
Can I use plant-based protein powder?
Yes, but the texture can vary by brand. Plant-based protein powders often absorb more liquid than whey, so the muffins may be somewhat denser.
Can I make these muffins without protein powder?
Yes, but you would need to replace it with additional flour rather than simply omitting it, and the resulting muffins will no longer have the same protein profile.
Why are my protein banana muffins dense?
Dense muffins can result from overmixing, too much protein powder, insufficient leavening, or overbaking. Mix gently and check for doneness early.
Can I add chocolate chips?
Yes. Add up to 1/2 cup (85 g) mini or regular chocolate chips to the batter or sprinkle them over the tops before baking.
Can I use whole-wheat flour?
Yes. For a more hearty muffin, replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour.
Protein Banana Muffins
Ingredients
Method
Method
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. If you are not using liners, lightly grease the cups.
- Mash the bananas: Peel the bananas and place them in a large mixing bowl. Mash with a fork until mostly smooth, leaving a few small pieces for texture. You should have about 1 1/4 cups (285 g) mashed banana.
- Mix the wet ingredients: Add the eggs, Greek yogurt, maple syrup, melted butter, and vanilla to the mashed bananas. Whisk until the mixture is smooth and evenly combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and kosher salt. Break up any visible lumps of protein powder.
- Combine the batter: Add the dry mixture to the banana mixture. Fold gently with a rubber spatula just until no large streaks of dry flour remain. Do not overmix; the batter should be thick and scoopable.
- Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. If using the optional walnuts or mini chocolate chips, sprinkle them evenly over the tops.
- Bake the muffins: Bake at 350°F (175°C) for 17 to 20 minutes. The tops should be lightly golden and spring back gently when pressed in the center.
- Check for doneness: Insert a toothpick into the center of one muffin. It should come out with a few moist crumbs but no wet batter. If the centers are still wet, bake for another 2 to 3 minutes and check again.
- Cool before serving: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack for another 5 minutes. The crumb will become firmer as the muffins cool.
