Easy Banana Protein Muffins

The Best Banana Protein Muffins

I LOVE adding bananas into my baked treats as they serve as a fantastic sugar-free substitute that also provides added nutrition. You can add them to spinach muffins, banana date bread, banana oatmeal bars…I have so many kid-friendly banana recipes for you to try! And now these banana protein muffins with 7 grams of protein per serving. These are made with minimal, wholesome ingredients and has just the right amount of sweetness from the bananas and chocolate chips (which you can leave out if avoiding added sugars). These muffins are great if you are:

in search of a hassle-free snack that provides lasting fullness dealing with a child who’s finding it hard to gain weight or has minimal appetite simply seeking a healthy snack or sweet treat that everyone will devour

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

White whole wheat flour – it has the same nutrition as whole wheat flour, but it’s lighter and slightly sweeter in taste. Banana – be sure to use overripe bananas with many brown spots – will be sweeter and easier to mash. Greek yogurt – Be sure to use plain and preferably full fat for best results. Protein powder – I like to use whey protein powder but feel free to use your favorite, including plant-based protein powder. Vanilla or chocolate flavored will both work! Eggs – use room temperature

How to Make Healthy Protein Muffins

Variations

Flour – you can use all purpose flour, 1:1 gluten free flour like this one, or oat flour. You can also use 1 cup all purpose flour and 3/4 cup cup whole wheat flour. I wouldn’t use all whole wheat flour as the muffins will turn out too dense. Protein powder – use vegan protein powder if needed. You can also leave it out if making these for babies and use 2 cups of flour. No banana? Try using store-bought or homemade unsweetened applesauce. No eggs? You can try with flax or chia eggs. You might also enjoy these eggless banana muffins. Desire sweeter muffins? you can add 2-3 tablespoons of pure maple syrup or honey. Add-ins – some of our favorites include hemp seeds, chopped walnuts, strawberries, blueberries, shredded carrots, or dried fruit like raisins, cranberries, and dates. You can also swap out chocolate chips with peanut butter or butterscotch chips.

Tips for Success

Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more. Use over ripe bananas – Your muffins will turn out sweeter and moister. After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.

Equipment

If you’ve tried any of my muffin recipes, you know how much I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners. But for those who prefer an alternative, this is my favorite nonstick muffin pan (pictured).

Serving Suggestions

These protein muffins are seriously the best portable snack that will keep you and your child full and happy wherever you are. You can also enjoy as a high-protein breakfast along with some fruit, eggs, or yogurt.

Storage Suggestions

Be sure to cool completely on a wire rack. Then transfer to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly. You can also freeze for up to 3 months in freezer bag. Here’s how to store and freeze muffins so they taste just as good as the day you made them.