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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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.
If you use protein powder, do you need to change the portions of any other ingredients since it’s boosting a dry ingredient? Has anyone tried this with protein powder added – did it make them too dry?
Love the Sweet Spinach Muffins with Banana but just looking for something more protein-heavy.
When I tested it, it didn’t change the texture all that much though you could check them for doneness on the earlier end of baking.
My 3-year-old son loves these!
I added less than half a bag of mini semi-sweet chocolate chips and they were really good. Because the recipe doesn’t use much maple syrup the muffins aren’t very sweet so if your kid is used to processed foods then add the chocolate chips.
It made 24 regular size muffins.
I used silicone muffin liners and the muffin came out of them easily.
Freeze great (I wrap a wet paper towel around one, put two of the wrapped muffins on a plate in the microwave, and microwave for 30 seconds)
I love these. My baby and my 5 years old also liked them.
I didn’t have enough peanut butter so I added half seed butter instead and we made half pach with walnuts as I didn’t want my baby have chocolate chip. I also love the texture of it.
It will be added to my fav list for sure. Thanks Amy with always having good receipts for the family.
You’re so welcome and I’m glad to hear this!
I keep these stocked in our freezer as they are a staple snack in my house! My 2 year old loves them and I feel good letting her eat them often because of the protein and simple ingredients. Thanks for helping me feel like a good mom!
I love these muffins!! <3
Backstory: I started lifting 30 mins 4 days a week and I needed more protein. Making and drinking a protein smoothie every morning felt daunting, so alt-ing to making a batch of banana muffins every Sunday, and eating one each morning throughout the week felt way more approachable (and was such a delicious accompaniment to my morning matcha or coffee.)
I wanted a little more protein so opted for:
– 1/2 cup flour
– 3/4 cup almond flour
– 1/2 cup pea protein powder
And half a cup of walnuts.
I just made these and they are wonderful. They’re very airy and super moist. I toppwd 1/2 of them with walnuts and the other half with mini chocolate chips. Yum!
Great recipe! I added a little more banana just because they needed using up & I sorted the choc chips into the batter rather than just having them on the top & they turned out a treat. Great way to add a lil extra protein for my poorly grandson who needed a bit of a boost this week. He loved them as did the adults!
I’ve made these twice now and they’re great. The original recipe seems to make 18 muffins; adjusting it for 2/3 the recipe makes an even dozen. Once I used maple syrup, and one I subbed it with sugar and milk (1/3 c sugar + 2 Tbsp milk for the full recipe), and both times they turned out well. The only thing I don’t recommend is using muffin liners—I should have stuck with just a greased tin!