{"id":704,"date":"2026-04-04T14:35:34","date_gmt":"2026-04-04T14:35:34","guid":{"rendered":"https:\/\/khetwise.com\/blog\/banana-protein-muffins\/"},"modified":"2026-04-04T14:35:34","modified_gmt":"2026-04-04T14:35:34","slug":"banana-protein-muffins","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/banana-protein-muffins\/","title":{"rendered":"Banana Protein Muffins – Healthier, Easy, and Delicious!"},"content":{"rendered":"

These banana protein muffins have it all\u2014easy to make, full of nutrients, and still taste amazing! Made with a combination of almond flour, oat flour, and protein powder, these muffins are both flour-free and naturally sweetened with bananas and maple syrup.<\/p>\n

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JUMP TO RECIPE<\/a><\/div>\n<\/div>\n
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We have hit the \u201cbottomless pit\u201d stage of our child rearing. All of our kids have healthy appetites but one in particular seems like they could eat All. The. Time.<\/p>\n

My response to that is to give nutritious options, filled with protein, that will hopefully<\/em> work to satisfy that hunger. I am constantly suggesting that he cook up eggs or have milk or yogurt<\/a>.<\/p>\n

And if at all possible, when it comes to treats, I try to pack those in with as much good stuff as I can without sacrificing taste or texture. These protein banana muffins fit the bill.<\/p>\n

As a currently postpartum and breastfeeding Mama myself, this recipe has also become a staple that I\u2019ve been loving as well.<\/p>\n

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Ingredients and Substitutions in Banana Protein Muffins <\/h2>\n

Banana \u2013<\/strong> Those ultra speckly, overripe bananas are the ones you want for these muffins.<\/p>\n

Eggs<\/strong><\/p>\n

Maple Syrup \u2013<\/strong> If we can\u2019t find it locally, we like to buy this maple syrup<\/a> in bulk from Azure Standard. Alternatively, honey makes a great substitute.<\/p>\n

Almond Flour \u2013<\/strong> I typically buy the blanched almond flour from Costco.<\/p>\n

Oat Flour \u2013<\/strong> You can easily whip this up by running rolled oats through a blender until it becomes a fine powder.<\/p>\n

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Vanilla Protein Powder \u2013<\/strong> We used the vanilla bone broth protein powder<\/a> from Ancient Nutrition. But other vanilla-flavored protein powders, like whey protein or collagen peptides, would be great too. The vanilla flavor does help enhance the taste of these muffins.<\/p>\n

Baking Powder (Aluminum Free) \u2013<\/strong> We like the Bob\u2019s Red Mill baking powder<\/a> or the baking powder<\/a> from Azure Standard.<\/p>\n

Sea Salt \u2013<\/strong> Redmond\u2019s Real Salt<\/a> is our favorite.<\/p>\n

Chocolate Chips \u2013<\/strong> The chocolate chips can be omitted or replaced with chopped nuts as desired.<\/p>\n

How to Make Banana Protein Muffins<\/h2>\n

Begin by greasing your muffin tin thoroughly. We love the muffin tin from Caraway<\/a> for a non-toxic and non-stick option. You could also use paper muffin cups (we like these) or silicone muffin cups.<\/p>\n

Preheat the oven to 350\u00b0F (177\u00b0C).<\/p>\n

In a medium sized mixing bowl, mash the bananas and mix them with the other wet ingredients (eggs and maple syrup). <\/p>\n

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Then add the dry ingredients, almond flour, oat flour, vanilla protein powder, baking powder, and salt.<\/p>\n

Stir the dry ingredients into the wet ingredients until fully incorporated.<\/p>\n

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Then add chocolate chips, reserving a few for sprinkling on top.<\/p>\n

Spoon batter into greased muffin tin and top each muffin with a few reserved chocolate chips.<\/p>\n

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Bake at 350\u00b0F for 20-22 minutes until fully cooked.<\/p>\n

Let sit for 10 minutes before removing.<\/p>\n

How to Store Muffins<\/h3>\n

These banana protein muffins can be kept on the counter in an airtight container for 2-3 days.<\/p>\n

To freeze, flash freeze on a cookie sheet (I like to line them with a silicone baking mat<\/a> so they don\u2019t stick to the pan) then store in a freezer-safe bag for up to 6 months.<\/p>\n

To reheat, thaw on the counter or in the fridge and warm for a few seconds in the microwave or a few minutes in the oven.<\/p>\n

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What Protein Powder Should I Use?<\/h3>\n

Vanilla flavored protein powder is ideal for the best tasting muffins. <\/p>\n

My preference is always to provide as much protein and nutrition from real, whole foods as possible. But I am thankful for high-quality protein powders in small amounts to add a little protein on top of what we get from real food.<\/p>\n

My favorite is the bone broth or whey protein from Ancient Nutrition<\/a>.<\/p>\n

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Banana Protein Muffins Recipe<\/strong><\/h2>\n

Yield: 10-12 Muffins<\/h4>\n

Wet Ingredients<\/strong>:<\/h3>\n

– 3 bananas, mashed
– 2 eggs
– \u00bc cup maple syrup<\/p>\n

Dry Ingredients<\/strong>:<\/h3>\n

– \u00bd cup almond flour
– \u00bd cup oat flour
– \u00bd cup vanilla protein powder
– 2 tsp baking powder
– \u00bc tsp sea salt
– \u00bd cup chocolate chips (optional)<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 350\u00b0F (177\u00b0C) and grease muffin tins thoroughly before you begin.<\/p>\n

2. In a medium sized mixing bowl, mash bananas. Then add eggs and maple syrup to the bananas and stir together.<\/p>\n

3. Next, add the dry ingredients (almond flour, oat flour, vanilla protein powder, baking powder, and sea salt.<\/p>\n

4. Stir everything together until fully incorporated.<\/p>\n

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5. Mix in the chocolate chips, reserving a few for sprinkling on top.<\/p>\n

6. Spoon batter into greased or lined muffin cups and then sprinkle remaining chocolate chips on top.<\/p>\n

7. Bake for 20-22 minutes.<\/p>\n

8. Wait 10 minutes before removing from pan. Enjoy!<\/p>\n

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For more healthy treats you\u2019ll love:<\/h2>\n