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, Oatmeal Protein Pancakes, Banana Bread 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
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.
These were so good, I may eat them all before my kids do. Lol! I used fresh milled flour, unflavored protein powder, and almond butter since I was out of peanut butter. Will keep these on repeat.
Hi, I was wondering if I need to make any additional adjustments if I leave out the sweetener (syrup or sugar option) entirely? Should I add extra milk (in addition to the 2T that would go with the sugar option) or yogurt or anything to avoid any texture/baking issues? Thank you!
I haven’t made them without the sweetener and I do think they may wind up a little bland, but the milk you mention would be the only adjustment I would make.
Hello, they are tasty and I made them as mini muffins. I just found that the tops caved when I took out of the oven. I found the tops to be like a thicker shell type looking rather than how yours looks . My son really enjoyed them but wonder if I did anything wrong.
It sounds like you might have baked them at too high of a temperature. Sometimes ovens can be off so I would try to lower the temp next time and see if it gets better.
Where are the measurements
The only reason i refer to recipes is to see measurements, i can figure out the ingredients myself .
I mean this post seems like a general instructions on how to make a cake , mix wet , add dry and bake
The recipe is always at the end of the post for you!
Love these muffins! They are a bit on the plain side but still fluffy and delicious. The recipe always makes about 16 muffins for me – and I do add the protein powder and some chocolate chips. Wondering if banana could be swapped with applesauce and if anyone has tried that?
I make a different muffin recipe each week (sometimes 2) and now I have variety between what I bake and what it’s leftover in the freezer. Your recipes come out almost everytime and it’s so nice knowing that if I follow your instructions, it comes out edible. I have a very picky eater so hiding veggies everywhere while offering them alongside makes me feel just a bit better. This did make almost a double batch. I did use a LITTLE more banana and homemade greek yogurt. 10/10 please make a hardback cookbook. I’d buy it in a heartbeat.
I second the request for a cookbook! I would 100% buy that too! The recipes are always so good.
Appreciate that!!
I do not ever comment on recipes but had to for this one. These muffins are made weekly in our household and gone within a couple of days. So perfect for rushed mornings and my son usually eats a couple on the ride to his basketball practices. So moist and delicious. I always grab one for my work coffee break. Thanks for easy and delicious recipes!!!
I’m so glad to hear that!
These muffins are delicious. They are moist and the flavor is just right. I did use vanilla whey protein powder, so that may have enhanced the flavor. I also used regular chocolate chips that I blended in rather than sprinkling mini ones on top. I was disappointed that they came out of the oven beautifully raised, but deflated within seconds. I don’t know why? I also wish I had read through the reviews because I made them in muffin liners and they do stick. Next time I will make them right in the pan. I made them cupcake size and it made 30. This will go in my routine recipe book to be made often. Also, after reading the reviews I can’t wait to try pumpkin in lieu of banana.
WOW!! New fav muffin recipe! Thank you so much!
I did have a quick question about the nutritional info. You have 1/3cup of protein powder as an optional ingredient. So are the muffins 10g of protein without the powder added? Just wanted to make sure, thank you!! ❤️
Yes, that is right!
I’ve made these multiple times now so it felt wrong to not leave a review. These are amazing!! Great for adults and toddlers. I freeze half of them and they turn out great when they thaw. I also used swerve sweetener for my last batch and cleansimpleeats protein powder and it was my favorite batch so far with the best macros too!
My children love these muffins and we have them for breakfast and snacks and they’re always appreciated. I wanted to ask – they always rise so nicely in the oven but I take them out, they “deflate” and flatten. What am I doing wrong? Thanks!
Wow. I loved this recipe. It feels very healthy and filling while also being such a treat
What would you recommend to make this diary free?
You can try a Greek style of nondairy yogurt.