Protein Banana Muffins

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.

Protein Banana Muffins

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 homemade muffins for days to come.

Ingredients You Need

Below is a look at the ingredients you need to make this easy 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 recipe so you know what to expect from the process. Scroll down to the end of the post for the amounts and timing.

1. Add the wet ingredients to a medium bowl or large bowl.
2. Whisk together to combine into a smooth mixture.
3. Add the dry ingredients to the bowl and stir gently to combine.
4. Divide the batter among the prepared muffin pan and bake until lightly golden brown around the edges.

How to Store

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.

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.

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