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 Bread Muffins, Banana Oatmeal Muffins, and Baby Muffins.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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
Breakfast
Easy Banana Scones
Breakfast
Best Banana Yogurt
Breakfast
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,
Can I skip banana completely? My son doesn’t like banana taste in baked goods.
Thank you so much.
Do you know what can substitute the egg in this recipe?
A liquid egg replacer is the best option in this recipe in the mix with the other ingredients if there is one that works for your family.
I’m excited to try this recipe! For the loaf pan, what would the cooking time be?
Would it be ok to sub the maple syrup for honey?
Sure!
Just made this for my toddler and she loved it! Even something for the whole family to enjoy!
Just made these! Absolutely delicious and looked so nice too!
Made these tonight with whole wheat flour. I ran out of yogurt and used cottage cheese instead. Also added a cup of frozen blueberries. Delicious! And I’m so happy that I have a delicious healthy breakfast ready for the week.
Love it!
We had a bunch of kids over, and these were so easy and good! We ended up getting about 18 out of our batch and we used 2% Greek yogurt – so yummy!
Thank you for this great recipe – it is definitely in rotation now 😉
You’re so welcome and glad to hear this!
I always have nonfat vanilla greek yogurt – do you think that would work? I also have vanilla protein powder, so should I leave out the vanilla if I use both of those?
Yes, that plan should work fine. Enjoy!
Would the recipe still work with fat free or low fat greek yogurt ( I don’t usually have whole milk in the house)? Would I need to add some butter or coconut oil to replace the fat?
You can use it without any additions. Enjoy!
Great recipe overall. Confused about the metric banana measurement though. Two medium bananas were closer to 190g rather than 75g… but the imperial measurements call for 1cup banana, which is very different. I went with what’s listed on the metric side, but I suspect I should have gone with the imperial measurements maybe? They’re not super banana-y, but they are still yummy
I fixed it, apologies!
Two large bananas are way more than 75g. More like over 200g.
I fixed it!
Absolutely superb! This recipe is sooo very good. I tend not to leave reviews if I make many adjustments, but I do substitute date syrup for the maple (just because I have a lot of date syrup to use) and whole wheat flour because I prefer the flavor. I also live in a high altitude area so I do have to adjust ingredient amounts, baking time and oven temperature but I have to do that with every baking recipe I use. The recipe really is perfect as is though.
I’m currently 6 mos pregnant and love having these as a snack between meals and both I and my gym rat fiancee (who doesn’t typically like sweets but enjoys these) appreciate the extra protein.
Fantastic recipe! I’ve made these twice now and both times they’ve turned out perfect and they are so easy! Plus an added bonus is the recipe seems to make a few extra muffins, I got 19 regular size muffins out of this last batch. I subbed half wheat flour otherwise followed the recipe as written and I added the protein powder for an extra boost. The whole family loves these for snack or breakfast!
Made these today and it was so easy! Hoping little man enjoys these!