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Protein muffins topped with a slice of banana and drizzled with almond butter on white background

Banana Protein Muffins

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4.8 from 10 reviews

  • Author: Abbey Blackwell
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


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.


  • 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 natural almond butter or natural nut butter of choice (runny kind works best)


  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.

    smashed banana, whole eggs, honey, and vanilla in glass mixing bowl

  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.
    smashed banana, whisked eggs, protein powder and almond flour in glass bowl
  4. Add the almond butter and lightly fold it into the batter with a baking spatula.
    banana protein muffin batter with almond butter in glass mixing bowl
  5. Divide the batter into the 12 muffin cups, filling 3/4 of the way. *If you aren’t using baking cups or liners, spray the muffin pan with coconut oil or ghee before adding the batter. Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes. banana protein muffins topped with banana slices and almond butter


  • 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 freezer bag (I love the 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.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 196
  • Sugar: 5 g
  • Sodium: 335.4 mg
  • Fat: 8.1 g
  • Carbohydrates: 12.1 g
  • Protein: 8.4 g
  • Cholesterol: 47.1 mg