Protein Banana Muffins (High Protein)
These low calorie and high protein Banana Muffins to start your day off right! They only have 65 calories in each and 4 grams of protein. They are perfect if you’re on the go or want to enjoy a tasty breakfast at home that’s good for you too.
These banana protein muffins are not only delicious but an easy way to sneak some extra protein into your breakfast.
My favorite way to start my day is to eat one cold while I warm the other muffin up for 15 seconds in the microwave! I have notoriously done this ever since I was a kid and this clearly still hasn’t changed!
There is no added sugar to this recipe, simply the bananas for sweetness.
In addition, they are easy to meal prep on a Sunday to enjoy throughout the week.
With this in mind, I enjoy them just as much straight from the fridge as I do when I take them out of the oven or heat up in the microwave.
Main Ingredients
- Bananas
- Eggs
- Protein Powder
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Almond Milk
- Cinnamon
- Nutmeg (optional)
What to Love About these Protein Banana Muffins
Flavor. The flavor is absolute perfection. If you’re a banana lover, these will not disappoint! The banana flavor is strong but in a tasteful way. This might be the most moist banana muffin ever…
The Texture! It is a dream. It’s light, fluffy and incredibly soft. It’s everything you want in a banana muffin. By using minimal flour in the batter, this prevents the muffins from becoming too heavy and dense.
Clean Ingredients. This has to be one of the healthiest muffin recipes you could make, if not THE healthiest. It uses simple, clean and high quality ingredients making these muffins not only delicious but good for you too.
Meal Prep Friendly. We love any recipe that makes our lives earlier throughout the week. These muffins are easy to make and made with healthy ingredients – the perfect duo for a good meal prep recipe.
Easy to Make and Store! Store these muffins in an airtight container at room temperature for up to three days or in the fridge for up to 5 days. You can also store in the freezer for up to 1 month! They freeze well and then reheat the muffins as needed.
How to Make Protein Banana Muffins
- Preheat the oven to 350 degrees F
- In a large mixing bowl, add your bananas and mash until the bananas are smooth texture with no huge chunks
- Add in the eggs and almond milk, whisk until fully combined
- Start by adding in 1 scoop of protein powder, mix, then add in the second
- Mix until fully combined then add in the gluten-free flour, baking soda, baking powder, cinnamon and nutmeg.
- Mix all together
- Grab a muffin pan and line all 12 molds with muffin wrappers
- Spray each wrapper with a non-stick spray or your preferred non-stick method
- Use an ice cream scooper or about 1/3 cup to scoop the batter into each muffin wrapper
- Fill the muffin cups almost to the top
- Add a dash of cinnamon on top of each muffin
- Bake for 10 minutes, rotate the muffin pan 180 degrees and put back into the oven
- Bake for an additional 5 minutes and remove from oven when fully cooked through. Test by using a toothpick to check and make sure it comes out clean!
- Let cool slightly and enjoy 🙂
Frequently Askes Questions
Yes! You can substitute the regular all purpose flour at a 1:1 ratio.
The baking soda and baking powder keep these muffins fluffy and rise like your typical muffin.
The eggs give the muffins a nice lightness so that you don’t feel a heavy weight in your stomach after eating them!
You can! BUT this hasn’t been tested (yet). Please keep in mind that this may affect the texture and final result of the muffins.
Store in an airtight container at room temperature for up to 3 days.
Store in the refrigerator for up to 5 days and in a freezer for up to 1 month.
There are 65 calories in each muffin with 4 grams of protein!
Related Recipes that are PERFECT for Breakfast!
- Bakery Style Pumpkin Muffins
- Gluten Free Lemon Poppy Seed Muffins
- Pumpkin Protein Pancakes
- Strawberry Blueberry Banana Smoothie without Yogurt
- Buckwheat Banana Bread
If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers.
Protein Banana Muffins
Ingredients
- 3 bananas, mashed
- 3 eggs
- 1/4 cup almond milk, unsweetened
- 2 tbsp gluten-free flour
- 1 serving vanilla protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
Instructions
- Preheat the oven to 350 degrees F
- In a large mixing bowl, add your bananas and mash until the bananas are smooth texture with no huge chunks
- Add in the eggs and almond milk, whisk until fully combined
- Start by adding in 1 scoop of protein powder, mix, then add in the second
- Mix until fully combined then add in the gluten-free flour, baking soda, baking powder, cinnamon and nutmeg.
- Mix all together
- Grab a muffin pan and line all 12 molds with muffin wrappers
- Spray each wrapper with a non-stick spray or your preferred non-stick method
- Use an ice cream scooper or about 1/3 cup to scoop the batter into each muffin wrapper
- Fill the muffin cups almost to the top
- Add a dash of cinnamon on top of each muffin
- Bake for 10 minutes, rotate the muffin pan 180 degrees and put back into the oven
- Bake for an additional 5 minutes and remove from oven when fully cooked through. Test by using a toothpick to check and make sure it comes out clean!
- Let cool slightly and enjoy 🙂