Banana Protein Muffins

Let Me Tell You About These Banana Protein Muffins

Alright, so here’s the thing. Banana Protein Muffins were kinda my accidental obsession after I got leftover spotty bananas piling up, post-gym hunger setting in, and a picky toddler to feed. One afternoon, I just mashed everything together (all while trying to keep the cat off the counter, naturally), and what came out was somehow better than planned. My brother always says they taste like banana bread’s swole cousin. Not totally wrong, honestly.

Why You’ll Love This Recipe (or at least not hate making it)

I whip these muffins up whenever I need something to grab between zoom calls (or on the rare day I remember breakfast). My family kinda loses their minds because, plot twist: these aren’t dry like cardboard, even though you’d think they’d be with all that protein powder. Sometimes I make a double batch, thinking I’ll freeze some, but let’s be real, freezing rarely happens unless I hide a few in the veggie drawer. Oh, and when I first started, I always ended up with a floury mess – I promise it gets tidier with practice. Mostly.

Alright, Here’s What You Need (Plus a Few Swaps)

• 2-3 ripe bananas (the browner, the better; once, I used those half-blackened ones, worked great!)
• 2 eggs (sometimes, I use flax eggs if my vegan friend is over—they actually do the job)
• 1 cup rolled oats (my grandmother swore by Quaker, but the supermarket own brand is fine, honestly)
• 1 cup vanilla protein powder (or chocolate, it’s even better if you like Reese’s vibes – I just grab whatever is on sale)
• 1/4 cup honey or maple syrup (or just use half if your bananas are ultra sweet—found that out the hard way!)
• 1/4 cup Greek yogurt (plain or vanilla; once I used sour cream in a pinch – not bad)
• 1 tsp baking powder
• 1/2 tsp baking soda (I forget this sometimes. They still rise… a little)
• 1/2 tsp cinnamon (optional, but good if you love a warm banana bread type vibe)
• 1/4 tsp salt
• 1/2 cup chocolate chips or crushed walnuts—or honestly, both
• Drizzle of vanilla extract if you feel fancy

Here We Go: Making the Muffins

1. Heat your oven – 180°C (350°F), or close enough. Line a muffin tin or just grease it – I always run out of papers anyway.
2. Mash those bananas. Use a fork, or a potato masher if you want it smoother; lumps are fine though, don’t sweat it.
3. Add wet stuff – stir in the eggs, yogurt, honey, and vanilla. Sometimes it looks a bit funky, but trust the process.
4. Mix dry squad – oats, protein powder, cinnamon, baking powder, soda, salt. Throw ‘em in a separate bowl first (or go rogue and add straight in, I won’t tell).
5. Combine – gently mix dry into the wet. Don’t overdo it; I messed up a batch getting zealous. Just until you mostly don’t see dry bits.
6. Fold in your extras – chips, nuts, or whatever chaos you’re bringing to the batter. This is when I sneak a bite. Honestly, it’s safe with pasteurized eggs.
7. Scoop it up – fill your muffin cups about 3/4 full. Don’t stress if some are bigger. “Rustic,” as my aunt would say.
8. Bake for 18–22 minutes. When your kitchen smells heavenly and a toothpick comes out clean-ish, you’re done. They sometimes look sunken in the middle—don’t panic, that’s the protein doing its job.
9. Cool a bit before eating, but honestly, I’ve burned my tongue more than once in my impatience. Worth it.

Some Genuine Notes (from Mess-Ups)

• If you use plant-based protein powder, the muffins turn out drier, so maybe add a splash of milk. Just discovered this after one too many “weirdly chewy” attempts.
• Let them sit in the pan a few minutes before scooping out—or you get that lovely falling-apart situation. Don’t say I didn’t warn ya.
• These actually taste a bit better the next day, but I never have leftovers long enough to prove it.

Variations I’ve Experimented With (and One Fiasco)

• Blueberry bomb: Sub in blueberries for chocolate chips. Looks like a crime scene but tastes delightful.
• Peanut butter swirl: Dollop in a teaspoon of PB before baking and swirl it through. My nephew’s favorite.
• Coconut chaos: Shredded coconut instead of nuts—delicious but, fair warning, a touch drier.
• The fail: Tried with pure almond flour instead of oats. Gritty AND flat… so, yeah, don’t do that. Or, do, and let me know if you figure it out?

If You Don’t Have All the Fancy Gear

Sure, a muffin tin is classic, but, honestly, I’ve done these in a mini loaf pan (took longer to bake). Even used cupcake papers squished into a baking dish once—doesn’t look pretty but sure works. Mixing bowls? Any old bowl. And an electric mixer makes this faster, but a fork and some elbow grease is pure nostalgia.

How to Store ‘Em (But Good Luck With Leftovers)

Pop the cooled muffins in a container; they’re good at room temp for 2 days or in the fridge for 5. I keep meaning to freeze them, but see above re: family hoovering. If, by some miracle, you do have extras, stick them in a ziplock, toss in the freezer, and reheat in the microwave (20 seconds does the trick).

Serving? Here’s How We Do It

We go full-on “English tea time” with these sometimes—slice ‘em, add a little butter or almond butter or, okay, Nutella, if the mood strikes. Also fantastic on a breakfast plate with yogurt and berries if you’re trying to make it all look healthy on Instagram.

Pro Tips Learned from Bean-Head Moments

• I once tried to bake these at 220°C to speed things up. Don’t. Scorched on the outside, raw goo inside. Take your time.
• If you overmix, you get dense, weird muffins. Gentle hands, my friend. I learned this the hard way (more than once actually, but we move on).
• Baking powder is not optional. Forgot it once, had little hockey pucks… family still ate them, but not recommended.

FAQ from Friends and Hungry Neighbors

• Can I skip the protein powder?
  Yeah. Just add a bit more oats or use some extra flour. Still turns out tasty—maybe not as filling.
• Can I make these gluten-free?
  Definitely, just use gluten-free oats and check your protein powder’s label. I’ve done it for my mate Sarah and didn’t notice a difference.
• How do I make them less sweet?
  Easy, back off on the honey or syrup, especially if your bananas are ultra ripe. Sometimes mine are almost fermenting in the fruit bowl, oops.
• Can kids help?
  Oh, totally. Mash bananas, mix, sneak chocolate chips. Just prepare for flour on everything and maybe a minor sugar high.
• What if I forget a muffin tin?
  Improvise! See above. Worked for me when 3/4 through the recipe and realized my tin was, uh, otherwise occupied (don’t ask…long story).

Phew! If you’ve stuck with me through these ramblings, go ahead and make a batch. You may even end up fielding questions from your own kitchen crowd. And yes, I fully recommend eating at least one warm, straight from the oven, even if it’s not proper etiquette.

★★★★★ 4.50 from 16 ratings

Banana Protein Muffins

yield: 12 muffins

prep: 15 mins

cook: 20 mins

total: 35 mins

These Banana Protein Muffins are a healthy, protein-packed snack or breakfast, made with ripe bananas and protein powder for extra energy.

🖨️ Print Pin Recipe

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup vanilla protein powder
• 1 cup rolled oats
• 1/3 cup plain Greek yogurt
• 1/4 cup honey or maple syrup
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.
2. 2
   In a large bowl, mash the bananas. Whisk in the eggs, Greek yogurt, and honey until well combined.
3. 3
   Add the protein powder, rolled oats, baking powder, cinnamon, and salt. Stir until just combined.
4. 4
   Divide the batter evenly among the 12 muffin cups.
5. 5
   Bake for 18-20 minutes, or until a toothpick comes out clean. Let muffins cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110 caloriescal

Protein: 7gg

Fat: 2gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 15gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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