Name: Banana Protein Muffins Recipe
Prep time: 10 min
Cook time: PT-491147H53M
Total time: PT-491147H53M
Cuisine: American
Ingredients: 3 large (about 300g or 1 cup) extra ripe bananas (mashed); 1 large egg; 1/4 cup (60ml) maple syrup or honey; 1 tablespoon oil*; 1 teaspoon pure vanilla extract; 1 cup (120g) all-purpose flour or whole wheat pastry flour; 1/2 cup protein powder (or use additional 1/2 cup flour); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1 tablespoon cornstarch (optional); 1/2 to 1 cup chocolate chips or chopped nuts (optional)

Print Recipe· 4.1 from 1 review

If you have a soft spot for comforting, wholesome treats that power you through the day, then this Banana Protein Muffins Recipe will quickly become one of your favorites. These muffins strike the perfect balance between naturally sweet bananas and a satisfying boost of protein, making them ideal for breakfast, snacks, or even a post-workout treat. Moist, fluffy, and packed with warm spices, they bring together simple ingredients in a way that feels both nourishing and indulgent. Best of all, they come together with minimal fuss, so you can enjoy homemade goodness without spending hours in the kitchen.

Ingredients You’ll Need

The image shows several white bowls and a measuring cup arranged on a white marbled surface, each holding a different baking ingredient. In the top left, a white bowl holds dark brown chocolate chips, looking smooth and small. Below it, a larger white bowl contains mashed banana, yellowish with soft, chunky texture. Next to the banana, there is a small white bowl with a whole, light brown egg that is smooth and oval. Beside the egg is a tiny white bowl with clear oil, shiny and liquid. Below that, a small white bowl holds vanilla extract, dark brown and liquid. In the bottom right, a white measuring cup has light amber maple syrup, glossy and thick. Lastly, a bigger white bowl at the bottom center contains white flour with several powdered spices on top in small piles—off-white protein powder, light brown nutmeg, darker brown cinnamon, plus white baking powder and baking soda, white cornstarch, and a little salt, all with smooth powdery textures. photo taken with an iphone --ar 4:5 --v 7

Each component in this Banana Protein Muffins Recipe plays a crucial role, whether it’s building the tender crumb, delivering moisture, or adding just the right hint of sweetness and spice. These ingredients are simple staples you might already have on hand, coming together to form an irresistible treat.

Extra ripe bananas (3 large): The star of the show, offering natural sweetness and perfect moisture.
Egg (1 large): Helps bind the muffins and adds a tender texture.
Maple syrup or honey (1/4 cup): A natural sweetener that enhances the flavor and keeps muffins moist.
Oil (1 tablespoon): Adds richness and prevents dryness; you can use neutral oils like vegetable or canola.
Pure vanilla extract (1 teaspoon): Gives a lovely aromatic depth.
All-purpose or whole wheat pastry flour (1 cup): The base that provides structure and tender bite.
Protein powder (1/2 cup): Boosts the nutrition and supports muscle recovery; opt for your favorite kind.
Baking powder (1 teaspoon): A leavening agent to help the muffins rise beautifully.
Baking soda (1 teaspoon): Works with the bananas’ acidity for extra lift and lightness.
Salt (1/2 teaspoon): Balances and enhances all the other flavors.
Ground cinnamon (2 teaspoons): Adds warmth and cozy spice.
Ground nutmeg (1/4 teaspoon, optional): Provides a subtle earthiness and complexity.
Cornstarch (1 tablespoon, optional): Helps create a softer, more tender crumb.
Chocolate chips or chopped nuts (1/2 to 1 cup, optional): For added texture and a delightful sweet crunch.

How to Make Banana Protein Muffins Recipe

Step 1: Preheat and Prep

Start by heating your oven to 425 degrees Fahrenheit and preparing your muffin pan with either cooking spray or paper liners. Having everything ready before you mix will make the process smooth and stress-free.

Step 2: Mix the Wet Ingredients

In a medium-sized bowl, mash the bananas thoroughly. Then add the egg, maple syrup (or honey), oil, and vanilla extract. Stir vigorously until the mixture becomes silky smooth, which ensures every bite is rich and moist.

Step 3: Combine the Dry Ingredients

In a separate large mixing bowl, gather all dry ingredients: flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cornstarch if you’re using it. For fluffier muffins, spoon the flour into the cup instead of scooping directly, and level it off. If you’re adding chocolate chips or nuts, toss them in now so they get evenly distributed.

Step 4: Bring Wet and Dry Together

Create a well in the center of your dry mixture and pour in the wet banana mixture. Gently fold the two together until just combined. It’s important not to overmix at this stage; a few streaks of flour are perfectly fine and help keep your muffins tender.

Step 5: Bake with a Temperature Trick

Spoon the batter into your prepared muffin cups, filling each cup all the way to the top for a nice dome. You can sprinkle extra chocolate chips on top if you like. Pop the tray into the oven at 425 degrees Fahrenheit for 5 minutes to help the muffins rise fast, then reduce the temperature to 350 degrees and bake for another 12 to 15 minutes. Keep an eye on them after 12 minutes, as ovens vary, and your muffins are done when a toothpick comes out clean.

Step 6: Cool Before Enjoying

After baking, let the muffins rest in the pan for 10 minutes to firm up before transferring to a wire rack. Running a butter knife around the edges will help loosen them if needed. Cooling preserves the texture and makes them easier to handle.

How to Serve Banana Protein Muffins Recipe

A round white bowl filled with thick, lumpy cookie dough that has visible dark chocolate chunks and soft banana pieces mixed throughout. Next to the bowl is a black spatula with some cookie dough on it, resting on a white marbled surface. The dough looks creamy with small bits of chocolate and fruit scattered within the mixture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A quick sprinkle of cinnamon sugar or a drizzle of natural nut butter elevates these muffins to an extra-special treat. For a touch of freshness, adding sliced banana or a few berries on the side creates a wonderful balance.

Side Dishes

These muffins pair wonderfully with a cup of tea or coffee for a wholesome breakfast or mid-morning snack. You can also serve them alongside Greek yogurt or a smoothie to round out your meal with more protein and probiotics.

Creative Ways to Present

Try slicing the muffins horizontally and layering with cream cheese or your favorite nut butter for a quick sandwich-style snack. Or toast them lightly and spread on some almond butter and honey for a crunchy, satisfying twist.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Banana Protein Muffins Recipe leftovers in an airtight container at room temperature for up to three days. This keeps them soft and delicious without drying out.

Freezing

If you want to prep ahead, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag. They can stay fresh in the freezer for up to three months, ready for a quick thaw.

Reheating

To reheat, simply unwrap and microwave for 15 to 20 seconds or warm in a toaster oven until heated through. This way, you retain the fresh-baked flavor with none of the wait.

FAQs

Can I use a different type of protein powder?

Absolutely! Whey, plant-based, or collagen protein powders all work well. Just be mindful of added flavors or sweetness, as they can slightly change the taste of your Banana Protein Muffins Recipe.

What if I don’t have ripe bananas?

The riper the bananas, the sweeter and more flavorful your muffins will be. You can speed up ripening by placing bananas in a brown paper bag for a day or two if they’re not yet soft and spotted.

Can I make these muffins gluten-free?

Yes, you can substitute the wheat flour with gluten-free all-purpose flour blends, but be sure the blend includes xanthan gum or another binder to maintain texture.

Is it okay to skip the chocolate chips or nuts?

Totally! The muffins are delicious on their own, but chocolate chips or nuts add fun texture and a flavor boost if you want a little extra.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with only a few moist crumbs, the muffins are perfectly baked. Avoid opening the oven too early to prevent sinking.

Final Thoughts

This Banana Protein Muffins Recipe is a delightful way to bring wholesome nutrition and irresistible flavor into your everyday routine. Once you try these, you’ll appreciate how easy they are to make and how wonderfully satisfying they taste. Whether for breakfast on the go, an afternoon pick-me-up, or a post-exercise snack, these muffins deliver the perfect combo of energy and comfort. I encourage you to give this recipe a whirl—you might just find your new favorite muffin to brighten up your day.