High Protein Banana Muffins

Banana muffins are a classic favorite for breakfast or a quick snack, but these high protein banana muffins take things up a notch. They’re soft, fluffy, and naturally sweet from ripe bananas, with the added benefit of a protein boost that keeps you full and energized for hours. Whether you’re prepping for a busy morning or packing snacks for the kids, these muffins make a satisfying and nutritious choice.

These easy protein muffins are a great way to start your day without reaching for processed pastries or sugary breakfast bars. The combination of bananas, eggs, and protein powder creates a rich texture that’s both moist and hearty. You don’t have to sacrifice flavor for nutrition—these muffins are a delicious balance of both.

Parents will love making these high protein muffins for kids, as they’re soft enough for little hands to enjoy and packed with nutrients to support growth and energy. Adding a touch of cinnamon or a handful of chocolate chips can make them even more irresistible, and the best part is knowing they’re still a healthy option.

What makes these protein muffins with protein powder stand out is how versatile they are. You can enjoy them as a grab-and-go breakfast, a pre-workout snack, or a mid-afternoon pick-me-up. For anyone looking for the best protein muffins that are both nourishing and delicious, this recipe hits the mark. It’s a simple, reliable way to enjoy healthy delicious muffins any day of the week.

Why You’ll Love It

• Perfectly Balanced Nutrition – These muffins aren’t just tasty—they’re packed with protein to keep you full and satisfied. A great way to fuel your mornings or recover after a workout.
• Kid-Friendly and Fun – Soft, naturally sweet, and easy to hold, these muffins are perfect for little hands. They’re a sneaky way to get extra protein into picky eaters without any fuss.
• Quick and Simple – With minimal ingredients and easy steps, these high protein breakfast muffins come together in no time. Perfect for busy mornings or last-minute snack prep.
• Customizable Flavors – Add chocolate chips, nuts, or a dash of cinnamon to make them your own. You can tweak the flavors without compromising the protein-packed goodness.
• Make-Ahead Convenience – Bake a batch on Sunday and enjoy them all week. They freeze well, so you can grab a healthy, delicious muffin whenever hunger strikes.

Ingredients

Dry Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup protein powder (vanilla or unflavored)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional but tasty!)

Wet Ingredients:

• 2 large ripe bananas, mashed
• 2 large eggs
• ⅓ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup milk (any kind)

Optional Add-Ins:

• ¼ cup chocolate chips
• ¼ cup chopped nuts
• 2 tbsp chia seeds or flaxseeds for extra fiber

Ingredient Notes

• I always use ripe bananas—they make the muffins naturally sweet and super moist.
• Don’t skip the protein powder! It’s what turns regular banana muffins into high protein muffins you can actually feel full on.
• Applesauce keeps them soft without adding extra oil—plus it sneaks in a little extra nutrition.
• Vanilla extract is small but mighty—it elevates the flavor in a subtle, cozy way.
• Milk helps the batter come together; I usually use almond milk, but any milk works.

Kitchen Equipment Needed

• Mixing bowls – One for dry ingredients, one for wet; I love using glass bowls so I can see everything clearly.
• Measuring cups & spoons – Accurate measurements make these the best healthy banana muffins every time.
• Whisk or fork – For mixing wet ingredients until smooth; I use a small whisk, it’s easy and quick.
• Spatula – Perfect for folding wet and dry ingredients together without overmixing.
• Muffin tin – Standard 12-cup works great; I line mine with silicone liners to make cleanup a breeze.
• Oven – Preheated to ensure even baking; I always double-check my temp with an oven thermometer.
• Cooling rack – Keeps muffins from getting soggy as they cool.

Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper or silicone liners, or lightly grease it with cooking spray.
  Pro tip: Make sure the oven is fully preheated before baking—this helps the muffins rise evenly.

2. Mix Dry Ingredients

• In a large bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cinnamon.
• Whisk them together until fully blended.
  Pro tip: Sift the flour and protein powder if your protein powder tends to clump—it creates lighter muffins.

3. Mash and Mix Wet Ingredients

• In a separate bowl, mash the bananas until smooth.
• Add eggs, applesauce, honey (or maple syrup), vanilla extract, and milk.
• Whisk until the mixture is well combined and slightly frothy.
  Pro tip: Make sure your bananas are very ripe—they add natural sweetness and moisture.

4. Combine Wet and Dry

• Pour the wet mixture into the bowl with dry ingredients.
• Fold gently with a spatula until just combined. The batter should be slightly lumpy—don’t overmix!
  Pro tip: Overmixing can make muffins tough, so fold just until you see no large pockets of flour.

5. Add Optional Mix-Ins

• Fold in chocolate chips, nuts, or seeds if using.
• Make sure they’re evenly distributed without overworking the batter.

6. Fill Muffin Tin

• Spoon the batter evenly into the 12 muffin cups, filling each about ¾ full.
  Pro tip: Use an ice cream scoop for even portions—it makes your muffins uniform and easier to bake evenly.

7. Bake to Perfection

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
• Check at 18 minutes to avoid overbaking; every oven is slightly different.

8. Cool and Enjoy

• Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
• Serve warm, or store in an airtight container for up to 3 days. They also freeze beautifully!

Tips and Tricks for Success

• Use very ripe bananas – The riper, the sweeter and moister your muffins will be.
• Don’t overmix the batter – Fold gently to keep muffins soft and fluffy.
• Check protein powder type – Some protein powders can dry out the batter; you may need a splash more milk.
• Line your muffin tin – Paper or silicone liners prevent sticking and make cleanup easier.
• Cool slightly before eating – Muffins continue to set as they cool; this helps them hold their shape.

Ingredient Substitutions and Variations

• Flour: Swap whole wheat flour with oat flour or almond flour for a gluten-free option.
• Protein powder: Vanilla, chocolate, or unflavored all work—adjust sweetness as needed.
• Sweetener: Honey can be replaced with maple syrup or agave nectar.
• Applesauce: Greek yogurt works too, adding extra protein and moisture.
• Add-ins: Try blueberries, shredded coconut, or chopped dried fruit for a flavor twist.
• Milk: Any plant-based or dairy milk works—almond, oat, or regular milk are all fine.

Serving Suggestions

• I love enjoying a warm high protein banana muffin with a dollop of almond butter and a hot cup of coffee—it’s my cozy morning treat.
• Pair these muffins with Greek yogurt and fresh berries for a balanced breakfast that keeps me full until lunch.
• They make a perfect on-the-go snack—toss one in your bag for a mid-morning or afternoon pick-me-up.
• Serve alongside a smoothie for a post-workout protein boost; the muffins add a sweet, satisfying touch.
• I sometimes cut a muffin in half and toast it lightly, spreading a little peanut butter on top—it’s a simple, indulgent snack that still feels healthy.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Wrap individually in plastic wrap or foil, then place in a freezer-safe bag for up to 3 months.
• Reheating: Warm in the microwave for 15–20 seconds or in a preheated oven at 325°F for 5–7 minutes.
• Tip: Thaw frozen muffins at room temperature or warm straight from the freezer—they taste just like freshly baked!

Frequently Asked Questions

Can I use regular flour instead of whole wheat?

Yes! All-purpose flour works fine. The texture will be slightly lighter, but your muffins will still be soft and delicious.

Can I make these muffins gluten-free?

Absolutely. Swap the flour for oat flour or almond flour and make sure your protein powder is gluten-free too.

How do I make these muffins extra moist?

Using very ripe bananas and applesauce helps keep them moist. You can also add a tablespoon of yogurt or milk if your batter feels too thick.

Can I use a different protein powder?

Yes! Vanilla, chocolate, or unflavored protein powder all work. Adjust sweetness slightly if your protein powder is unsweetened.

Can I freeze these muffins?

Definitely! Wrap individually or place in a freezer-safe bag for up to 3 months. Reheat straight from the freezer or thaw at room temperature.

Are these muffins suitable for kids?

Yes! They’re soft, naturally sweet, and packed with protein—perfect for a healthy snack or breakfast for kids.

Did you try this recipe? Let me know in the comments how it turned out!