Banana Protein Muffins
These moist, fluffy Banana Protein Muffins are your new go-to high-protein breakfast. Packed with 15g of protein per muffin, they’re perfect for kids and adults alike. Great for meal prep, naturally sweetened, and freezer-friendly!
Equipment
- mixing bowls
- whisk
- Muffin pan
- Paper muffin liners
- Wire cooling rack
- Measuring cups & spoons
Ingredients
Wet Ingredients:
- 3 ripe bananas spotted
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup oat flour or whole wheat flour
- 1 scoop approx. 30g vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Optional Add-ins:
- 1/3 cup mini chocolate chips
- 1/4 cup chopped walnuts
- 2 tbsp chia seeds
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Stir in the eggs, applesauce, almond milk, honey, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until just combined—do not overmix.
- If desired, fold in chocolate chips, nuts, or chia seeds.
- Fill each muffin cup 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
For gluten-free muffins, substitute oat flour with almond flour or a GF flour blend. Add 2-3 tbsp more liquid as needed.
Store in an airtight container for up to 5 days or freeze individually for up to 3 months.
Kid-approved and lunchbox friendly!