Get access to my free library of resources (ebooks, guides, cheatsheets & more)

April 9, 2020

Banana Protein Muffins (Paleo)

These banana protein muffins are EASY to make, fluffy, and so tasty. They are the perfect protein packed breakfast or snack for busy mornings with a whopping 8 grams of protein per muffin! Paleo gluten free, and kid approved.

Banana Protein Muffins drizzled with almond butter on wax paper

Last week I was obsessing over my Paleo Chocolate Banana Bread recipe, and now I’m loving these light and fluffy protein muffins. I had a few ripe and spotty brown bananas that were about to go bad, so I figured it was the perfect time to make some protein powder muffins.

If you love banana bread, then this is a recipe for YOU. These muffins are made with almond flour, ripe bananas, protein powder, and almond butter for a healthy, but bakery style muffin. I wanted the flavor, texture and size similar to a muffin that you’d drool over at the bakery, but without all the processed sugar and flour.

soft, moist, and fluffy….with a crisp crackly muffin top ✔

Banana Protein Muffins drizzled with almond butter in muffin tin pan

The Best Banana Protein Muffins

Here are a few reasons why you’ll love this banana protein muffins recipe:

  • Each muffin is packed with 8 grams of protein!
  • They’re made with grain free almond flour, but still fluffy, and moist.
  • These healthy banana protein muffins are made with whole food ingredients, so you can eat them guilt free. AND there is only one bowl required.
  • They’re super easy to make ahead, freeze, or meal prep.
  • They are naturally sweetened with bananas, so no refined sugar.
  • These healthy muffins are grain free, dairy free, gluten free, and Paleo.
Protein muffins topped with a slice of banana and drizzled with almond butter on white background

Ingredients

The tools you’ll need for these protein banana muffins include: a 12-cup muffin tin pan, muffin liners (if you prefer), mixing bowl, and a baking spatula.

For the ingredients you’ll need some pantry staples (honey, almond flour, baking soda, baking powder, salt, cinnamon, almond butter, and protein powder), as well as some fresh produce (bananas, and eggs).

Baked Banana Protein Muffin with a bite bitten out of it on a white background

How To Make Easy Banana Protein Muffins

The prep for this muffin recipe is just a quick and easy 5 minutes!

  1. No mixer or blender needed. Mash the bananas with a fork in a large bowl. I mashed mine until there were no large chunks, but there were still small chunks. Whisk in the eggs, vanilla, and honey (optional).
  2. Add the dry ingredients. Stir in the almond flour, baking soda and powder, salt, cinnamon, and protein powder. It’s important not to over mix the batter here. This will leave the muffins tasting cakey instead of moist and fluffy.
  3. Fold in the almond butter with a baking spatula and divide the batter into the 12 muffin cups, filling 3/4 of the way. (There should be an even ratio of dry to wet ingredients. If you find your muffin batter to be too dry, add in a tablespoon or two of almond milk.)
  4. Bake for 25-30 minutes or until the muffins are golden brown. Insert a toothpick or fork and the batter should come out clean.
Smashed banana, whole eggs, honey, and vanilla in glass mixing bowl
Smashed banana, whisked eggs, protein powder, and almond flour in glass bowl
batter with almond butter in glass mixing bowl and baking spatula
batter in glass mixing bowl with baking spatula
Protein Powder Muffins topped with banana slices and almond butter in muffin tin pan

What Kind Of Protein Powder Should I Use?

These high protein banana muffins use 2 scoops or (1/2 cup packed) of protein powder.

When looking for a clean protein powder you want one that’s made without artificial sweeteners (aspartame, sucralose), gums (guar gum, xanthan gum), fillers, gluten, additives, dyes, and other random ingredients you can’t pronounce. The healthiest protein powders are those with minimal ingredients.

There are many different types of protein powders, and you have to figure out which proteins (animal-based, or plant based) work best for your body. I don’t tolerate dairy well (hence why a lot of my recipes are Paleo), so I stick with collagen protein, or paleo protein powder.

  • Primal Kitchen Collagen Fuel (chocolate coconut)- This is the powder I used for this recipe. It is great to bake with! Here is the vanilla coconut flavor.
  • PaleoPro Protein Powder – I love this protein powder. I’ve tried both the chocolate and vanilla. It has clean ingredients and is so tasty! It’s gluten free, dairy free, whey free, soy free, and with no added hormones.
  • Further Food Collagen – This collagen is unflavored, however they do have a chocolate and vanilla flavor. It’s sourced from the highest quality grass-fed, pasture-raised hydrolyzed bovine hide collagen. Non-GMO, Antibiotic-Free, Hormone-Free, Sugar-Free, Kosher-Certified, Paleo & Keto.
  • Organifi Vanilla Protein – a plant based protein powder that’s dairy free, gluten free, keto friendly, soy free, organic, and 100% vegan
Muffins topped with banana and almond butter on a white background

Protein Muffin Variations:

  • Instead of mashed banana you can use unsweetened apple sauce or mashed baked sweet potato.
  • Use any nut butter (peanut butter, sunflower seed butter, cashew butter) to replace the almond butter.
  • The honey is optional, because the bananas got you covered for this one, and provide all the sweetness you need. However, if you want to replace the honey use maple syrup, or coconut sugar will work as well.
  • To make Vegan you can use flax eggs, however I have not tested this out. Let me know how it goes!
  • Use a chocolate or vanilla protein powder. I recommend sticking with collagen protein powder, or protein powder (without whey).
  • Almond flour unfortunately does not have a great substitute.
    • If you want to use all-purpose flour it is a (1:1 substitution). Keep in mind that I have not tested this, so the quantity and baking time may vary. Almond flour typically requires more egg, so you may have to reduce the egg content if using all-purpose flour.
    • Oat flour is another option here. Use the 1:1 substitution rule, and let me know how it goes!
    • Whole wheat flour. Almond flour is heavier than wheat flour so you will have to adjust the quantities.
    • Tapioca flour and coconut flour. Use 1 cup of each in place of 2 cups of almond flour.
  • Feel free to add in some chocolate chips, dried fruit, or nuts to the muffins for some extra flavor.

More Paleo Recipes You’ll Love

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Protein muffins topped with a slice of banana and drizzled with almond butter on white background

Banana Protein Muffins

  • Author: Abbey Blackwell
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

These banana protein muffins are EASY to make, fluffy, and so tasty. They are the perfect protein packed breakfast or snack for busy mornings with a whopping 8 grams of protein per muffin! Paleo gluten free, and kid approved.


Scale

Ingredients

  • 3 small-medium bananas (about 1 cup mashed)
  • 3 eggs
  • 1 tablespoon honey, optional
  • 1 teaspoon vanilla
  • 1 3/4 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 2 scoops protein powder (1/2 cup packed)
  • 1/3 cup almond butter or nut butter of choice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.
  2. In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, honey, and vanilla, and whisk until well combined.
  3. Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder using a baking spatula. Be careful not to over mix the batter. Add the almond butter and lightly fold it into the batter with a baking spatula.
  4. Divide the batter into the 12 muffin cups filling 3/4 of the way. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.


Notes

  • Storing – store in an air tight container in the fridge for you to 1 week, or at room temperature on the counter for up to 5 days.
  • Reheating – Warm the muffins in the microwave for 30 seconds to 1 minute, and keep warming at 30 second intervals until it is warmed to your liking. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 15-20 minutes.
  • Freezing – Let the banana muffins cool before adding them to a zip lock bag, Stasher bag, or freezer safe container. (If you plan to store them, do not frost the muffins with almond butter). Defrost the muffins the night before on the counter before you plan to eat them.

Keywords: Protein Muffins, protein muffin recipe, protein powder muffins, almond flour banana muffins

Twelve Banana Protein Powder Muffins in a muffin tin pan

Paleo Chocolate Banana Bread

The Best Non-Toxic Cleaning Products

Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

Follow me on Instagram, Pinterest, Facebook, and drop a comment below.

Share Your Thoughts

Your email address will not be published. Required fields are marked *