Make quick work of breakfast or snack time with this satisfying (and so yummy) Protein Banana Muffins recipe. It’s a delicious mix of nutrients and perfect to make ahead and share with the kids.
After hearing such rave reviews for my Protein Banana Bread, I knew I had to make a similar muffin recipe—because there is just something about kids and muffins! This recipe gets its sweetness from ripe bananas and protein from eggs, yogurt, and peanut butter (though there are lots of allergy swaps!), so it’s both delicious and so satisfying.
The texture is moist and fluffy, the method just involves stirring everything together, and you can enjoy muffins for kids for days to come.
(You may also like Donut Muffins, Spinach Banana Muffins, Banana Oatmeal Muffins, and Baby Muffins.)
Table of Contents
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Ingredients You Need
Below is a look at the ingredients you need to make this easy protein banana muffin recipe so you know what to have on hand and ready to go.
- Whole-milk plain Greek yogurt: Whole-milk fat, will yield the creamiest results.
- Banana: Very ripe bananas with brown spots work best here to ensure the muffins have a lot of natural sweetness and banana flavor.
- Maple syrup: I like to use maple syrup here for a little sweetness. You can use honey for kids over age 1, or you can use sugar and add 2 tablespoons milk.
- Peanut butter: Creamy unsweetened peanut butter adds protein and beneficial fats to this recipe. If you prefer to make it without nuts (or without the peanut butter flavor) you can use melted unsalted butter. Use another nut butter such as almond butter as an alternative if you’d like.
- Eggs: Eggs help the muffins hold together. I use large eggs in my baking.
- Vanilla extract: Vanilla extract, either pure or artificial, adds lovely flavor in the mix with the rest of the ingredients.
- All-purpose flour: Using this type of flour ensures the muffins are light and moist. You can use whole wheat flour, though you’ll want to decrease the amount just slightly. See the Notes at the end of the recipe for the information.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like. Remember that kids usually get enough protein in their diets without trying too hard, but if you are concerned or you want the muffins to be more filling, it’s an option to add more.
- Baking powder and soda: This ensures the muffins rise properly and bakes through.
- Optional: Dark chocolate chips, chopped walnuts, or blueberries.
Step-by-Step Instructions
Below is an overview of how to make this protein banana muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the amounts and timing.
- Add the wet ingredients to a medium bowl or large bowl.
- Whisk together to combine into a smooth mixture.
- Add the dry ingredients to the bowl and stir gently to combine.
- Divide the batter among the prepared muffin pan and bake until lightly golden brown around the edges.
How to Store
Once the protein banana muffins are cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
- Feel free to add chocolate chips to the batter or stir in some blueberries.
- Peanut-free: Use melted butter for the peanut butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Make these as mini muffins by decreasing the baking time slightly.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.
Related Recipes
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Easy Banana Scones
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Baked Banana French Toast Sticks
Snacks
Healthy Banana Cookies
I’d love to hear your feedback on this post, so please rate and comment below!
Protein Banana Muffins
Ingredients
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe; about 2 large)
- ½ cup creamy peanut butter (or melted unsalted butter)
- ⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup protein powder (optional)
- mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F. Coat a standard muffin pan with nonstick spray.
- In a large bowl, stir together the yogurt, banana, peanut butter, maple syrup, eggs, and vanilla.
- Add the flour, baking powder, baking soda, cinnamon, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Divide the batter among the prepared muffin pan, using about ¼ cup in each muffin.
- Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for a minute or two, then remove from pan and cool completely on a wire rack before serving.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
- Feel free to add chocolate chips to the batter or stir in some blueberries.
- Peanut-free: Use melted butter for the peanut butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- You can use a regular 9×5-inch loaf pan or a mini loaf pan. They work the same; the only difference is the baking time.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.
Nutrition
This post was first published January 2024.
Hi! I’m looking to make these but I don’t have protein powder. Could I use flax seed instead?
If you don’t have protein powder, I would just skip it. Adding flaxseed instead will make them gummy so I do not recommend that.
Really good! I used blueberries instead of chocolate chips and regular whole milk yogurt I had. And didn’t have a need for protein powder so left that out. Will def make these again.
My kids love these! I made them as mini muffins and subbed sunflower butter for the peanut butter due to allergies. They turned out delicious. I froze a bunch right away, but when I defrosted them this morning they had some green on the inside! Smelled/tasted normal. What could that be??
Hi I just baked these and wanted to ask is the nutrition facts based on the added protein powder which is optional?
You’ll need to look at your specific protein powder, and divide the amount of protein in the amount you used by 12 muffins.
Okay perfect, I ended up getting quite a bit extra on the batter and decided to use the extra to bake mini muffins so I’ll take that in to account. But thanks for sharing this recipe so far my 4 year old son (whose gotten in the picky eating phase) loves them 🙂
I want to make this for my 20-month-old toddler who eats very limited varieties of food, so I want to make every food she eats healthy. Can this be made using whole wheat flour completely instead of all purpose flour?
I am sure you can use whole wheat flour, though I would add a splash of milk and check for doneness on the earlier end of baking to make sure they are not dry (due to the thirstier flour)
Thanks. I tried it today with whole wheat flour+1/4th cup milk. I added blueberries to the mix hoping to add some more nutrition. I had never baked with blueberries before, so I had no clue that it could mess things up if not timed correctly. I baked first for 15 mins, checked at 10 and 12 mins mark, found it was wet inside even at the 15 mins mark. I added 5 more minutes and found it to be done when I inserted a fork. After I let it cool and tried to remove the disposable baking cups that I use in the muffin tray, I found the sides and bottom of each muffin slightly wet and stuck badly to the disposable baking cups. I found the coagulated blueberries at the bottom had burst open making the bottom very moist, though the batter didn’t seem uncooked. I plan to freeze them for now and then when I defrost them in the over, I hope it bakes the bottom a bit more. Any tips for this so it doesn’t get wrong the next time?
Also I see you don’t use disposable baking cups. Is it better to bake without them?
I saw your other recipe for blueberries yogurt muffin and found that it had 1 less egg. Does adding blueberries make the batter more wet and so we should reduce the quantity of other liquids? Just trying to understand the chemistry so I don’t mess things up again.
It is possible that if you add too many blueberries, they can result in wet muffins. (The other muffin recipe you mention has different ingredients. The extra egg here wouldn’t cause this.) By splash of I meant more like 1-2 tbsp, not a full 1/4 cup. I should have been more specific. I hope that helps
Hi! Any idea about how many carbs these have? If made as directed…
Hi- the full nutrition info is below the recipe It’s showing as 23.
These were so yummy and filling! And my 4-year-old rarely eats muffins but she loved them.
Can you take out some flour and substitute coco powder?
I haven’t tried that with this recipe, but generally I usually reduce the flour by 1/4 cup and add 1/4 cup sifted cocoa powder.
Hi Amy,
I love this recipe and has always turned out great. However this time I added protein powder and all the muffins tops sank after baking. They were fully cooked at the base, so no idea why this happened! Any thoughts? Thank you!
Hi- It could be possible that the variety of protein powder was heavier or denser than the one I used and weighted down the batter a bit. If they cooked through, they should be fine to eat though so enjoy!
Wow these exceeded my expectations!! I followed the recipe exactly with the exception of honey instead of maple syrup. I used IHeartMacros vanilla whey protein and this is the first time I’ve ever had a tender moist muffin that included protein!!! These have officially been added to my “make again” Pinterest page!
Hey! How much whey did you use???
How long should I bake for if using a loaf pan?
The loaf version is here: https://www.yummytoddlerfood.com/protein-banana-bread/
It was more than I expected, it didn’t fit into 12 big tray for muffins. I need to add extra two plus all was full to the maximum. The
Do you think sunflower butter would work, or would it be weird?
It will work similarly, just will make it have that flavor undertone so don’t use it if you don’t like it:)
Hey Amy do you take off the wrappers before you store them or do you leave them on and store them?
Hi-
I don’t use muffin liners but you can leave them on when you store them. If that’s not what you meant, let me know!
Yum!! I made these with peanut butter chips instead of chocolate and it was so good!