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Banana Protein Muffins

Enjoy a healthier twist on a classic treat with these banana protein muffins sprinkled with chocolate chips. Packed with wholesome ingredients, these muffins are not only delicious but also perfect for giving you an energy boost any time of day. The ripe bananas provide natural sweetness, while the protein powder adds a nourishing kick.

banana protein muffin with chocolate chips on a flat surface
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Chocolate chips bring a touch of indulgence, making these muffins a great choice for breakfast, a post-workout snack, or a guilt-free dessert.

Key Ingredients

  • Ripe Bananas
  • Flour
  • Butter/Unsweetened Applesauce
  • Sweetener or Sugar
  • Protein Powder
  • Eggs
  • Vanilla
  • Baking Soda
  • Cinnamon
  • Chocolate Chips
flour, baking soda, sweetener, vanilla extract, butter, unsweetened applesauce, beaten eggs, and chocolate chips in separate glass bowls

How to Choose Bananas 

Using the right bananas will ensure your protein muffins are moist, sweet, and full of banana flavor.

  • Ripeness: Use very ripe bananas. They should have plenty of brown spots or be almost completely brown. The riper the banana, the sweeter and more flavorful it will be.
  • Size: Medium to large bananas will work best.
  • Texture: Soft, mushy bananas are perfect for mashing and incorporating into the batter. Avoid bananas that are too firm.
  • Storage: If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag with an apple or by gently baking them in the oven at 350 degrees for 15-20 minutes.
ripe brown bananas on a flat surface

What Type of Protein to Use

The type and brand you use will directly impact the nutritional value and amount of protein per serving and in each muffin. I used this protein from Amazon. Here are options:

Whey Protein:

  • Pros: High-quality protein, easily digestible, and available in many flavors.
  • Cons: Not suitable for those with dairy allergies or lactose intolerance.
  • Best For: Light, fluffy muffins with a smooth texture.

Collagen Protein:

  • Pros: Odorless, tasteless, and easy to digest.
  • Best For: Muffins where you want to add protein without altering the flavor or texture significantly.

Egg White Protein:

  • Pros: High-quality protein, good for those avoiding dairy.
  • Cons: Can create a more rubbery texture if overused.
  • Best For: Light, airy muffins with a high protein content.

Plant-Based Protein: (e.g., pea, hemp, brown rice)

  • Pros: Suitable for vegans and those with dairy allergies; often contains fiber.
  • Cons: Can have a gritty texture and stronger taste.
  • Best For: Those seeking a vegan option or with dietary restrictions.

In terms of flavor, unflavored powder is the best for controlling the sweetness and flavor of your muffins. Vanilla or Banana-Flavored Protein Powder complements the banana flavor well and adds extra sweetness.

collage of 4 photos with dry ingredients and wet ingredients for muffins in separate bowls

What Type of Sweetener to Use 

I use this monkfruit sweetener because it is zero calories and does not have an aftertaste. It also measures 1:1 to table sugar, so if you prefer to use standard sugar, you can. You can also use pure maple syrup or honey if you wish.

How to Make Banana Protein Muffins

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Preheat oven to 350 degrees.
  2. Grease your muffin tin with butter or oil.
  3. Combine mashed bananas, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.
  4. In a separate large mixing bowl, combine flour, sweetener, salt, baking soda, and cinnamon.
  5. Add the wet ingredients (banana mixture) to the dry ingredients (flour mixture). Add in 2 tablespoons of water here to incorporate moisture.
  6. Stir to combine.
  7. Fold in the chocolate chips.
  8. Pour the batter into muffin tins about 3/4th of the way up.
  9. Bake.
unbaked banana protein muffin with chocolate chips in a muffin tin
unbaked banana protein muffin with chocolate chips in a muffin tin

Muffin Liners

Paper liners will usually stick to these muffins since the batter is low in fat or has a high protein content. I recommend you forego liners if you want an optimal experience. 

If you are using paper liners, use high-quality liners. Invest in good-quality, non-stick paper liners. Cheap liners are more likely to stick. It has happened to me. You can also grease the liners. Lightly spray the inside of each paper liner with non-stick cooking spray or brush with a little melted butter or oil. This will create a barrier that helps prevent sticking.

If you are set on using liners silicone liners will likely work the best. These are non-stick and reusable.

If the liners are still sticking, try refrigerating or freezing the muffins for a short time. The cold temperature can help the liners peel off more cleanly.

banana protein muffin with chocolate chips in a muffin tin
banana protein muffin with chocolate chips in a muffin tin

Substitution and Add-Ins Ideas

  • Coconut Oil (can be used instead of butter)
  • Blueberries
  • Raspberries
  • Strawberries
  • Dried Cranberries.
  • Raisins
  • Chopped Dates
  • Chopped Apples
  • Nuts: Chopped walnuts, pecans, almonds, or hazelnuts.
  • Chia Seeds
  • Flaxseeds
  • Pumpkin Seeds
  • Coconut: Shredded or flaked coconut.
  • Nutmeg
  • Cloves
  • Ginger
banana protein muffin with chocolate chips on a flat surface

How to Store 

For short-term storage (1-2 days), the muffins can be stored at room temperature. Place the muffins in an airtight container. Add a paper towel at the bottom of the container to absorb any excess moisture. Store in a cool, dry place away from direct sunlight.

For long-term storage (up to a week), store the muffins in the fridge. Place the muffins in an airtight container or wrap them individually in plastic wrap or aluminum foil.

Allow the muffins to come to room temperature or gently warm them in the microwave before eating for the best texture.

banana protein muffin with chocolate chips on a flat surface

Freezing

You can freeze them for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.

banana protein muffin with chocolate chips on a flat surface

More Breakfast Recipes

Meal Prep Breakfast Burritos
Fried Potatoes and Onions
Hash Brown Breakfast Casserole
Healthy Sugar Free Banana Bread
Sugar Free Pumpkin Cream Cold Brew
Slow Cooker Crockpot Apple Oatmeal

person holding banana protein muffin
banana protein muffin with chocolate chips on a flat surface
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5 from 2 votes

Banana Protein Muffins

Enjoy a healthier twist on a classic treat with these banana protein muffins sprinkled with chocolate chips. Packed with wholesome ingredients, these muffins are not only delicious but also perfect for giving you an energy boost any time of day. The ripe bananas provide natural sweetness, while the protein powder adds a nourishing kick.
Save this recipe here.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana chocolate chip protein muffins, banana protein muffins, protein muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 muffins
Calories 173kcal

Ingredients

  • 2 cups mashed ripe bananas The number of bananas will vary based on size. This is usually 3-4 bananas for me. I like to leave some banana chunks in mine.
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons unsalted melted butter Measured solid.
  • 2 1/2 tablespoons unsweetened applesauce See notes.
  • 2 eggs beaten
  • 2 cups all purpose flour
  • 93 grams protein powder This was 3 scoops using the brand noted. Use a food scale for accurate measuring.
  • 1 teaspoon ground cinnamon
  • 1/2 cup sweetener or sugar 1/2 cup results in muffins that are not overly sweet. If you like sweet muffins use 3/4 -1 cup.
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons water
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Grease your muffin tin with butter or oil. I don't recommend paper liners because most paper liners will stick to the batter while it bakes, unless you use very high quality liners.
  • Combine the mashed bananas, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.
    2 cups mashed ripe bananas, 1 teaspoon vanilla extract, 2 1/2 tablespoons unsalted melted butter, 2 1/2 tablespoons unsweetened applesauce, 2 eggs beaten
  • In a separate large mixing bowl, combine the flour, protein powder, sweetener, salt, baking soda, and cinnamon.
    2 cups all purpose flour, 1 teaspoon ground cinnamon, 1/2 cup sweetener or sugar, 1/2 teaspoon salt, 1 teaspoon baking soda, 93 grams protein powder
  • Add the wet ingredients (banana mixture) to the dry ingredients (flour mixture). Mix with a silicone or wooden spoon. The mixture will appear dry because of the protein powder. Add in 2 tablespoons of water here to incorporate moisture. Add additional water if the mixture still appears dry.
    2 tablespoons water
  • Stir to combine. Don't overmix. Ensure the flour is incorporated, but the mix should be lumpy. If you overmix, this will impact the texture of the muffins. They will be tough.
  • Fold in the chocolate chips.
    1/2 cup chocolate chips
  • Pour the batter into muffin tins about 3/4th of the way up.
  • Bake for 18-25 minutes until a toothpick returns clean.
  • Cool before serving.

Notes

Use very ripe bananas. They should have plenty of brown spots or be almost completely brown. The riper the banana, the sweeter and more flavorful it will be. Soft, mushy bananas are perfect for mashing and incorporating into the batter. Avoid bananas that are too firm.
Unsweetened applesauce is used to decrease the amount of butter in the recipe. If you don’t want to use applesauce you can use 1/3 cup of melted butter (total).
For the sweetener, you can also use pure maple syrup or honey if you wish.
Paper liners will usually stick to these muffins since the batter is low in fat or has a high protein content. I recommend you forego liners if you want an optimal experience. 
If you are using paper liners, use high-quality liners. Invest in good-quality, non-stick paper liners. Cheap liners are more likely to stick. It has happened to me. You can also grease the liners. Lightly spray the inside of each paper liner with non-stick cooking spray or brush with a little melted butter or oil. This will create a barrier that helps prevent sticking.
If you are set on using liners silicone liners will likely work the best. These are non-stick and reusable.
If the liners are still sticking, try refrigerating or freezing the muffins for a short time. The cold temperature can help the liners peel off more cleanly.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1muffin | Calories: 173kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Kathryn

Thursday 11th of July 2024

Would it work if I substituted almond flour for white flour? Thanks.

staysnatched

Thursday 11th of July 2024

The swap ratio isn't 1:1 so you would have to do the conversion of almond flour to all purpose flour.

Sydney

Sunday 7th of July 2024

These are amazing. I would make them every week. I could not wait to try this recipe and it definitely did not disappoint.

staysnatched

Monday 8th of July 2024

I'm so glad you enjoyed them!

Theresa Sievert

Thursday 27th of June 2024

Delicious and so easy to make with all the tips! I subbed gluten free flour so I could eat them and worked well. Didn’t taste too sweet, but loved them. Perfect travel snack!

staysnatched

Friday 28th of June 2024

I'm glad you enjoyed them!