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Banana Protein Muffins: 12g Protein Per Muffin

These are the best banana protein muffins — tender, lightly sweet, and packed with protein. Each muffin contains about 12 grams of protein thanks to a blend of protein powder, almond flour, oats, mashed bananas, and peanut butter. Dark chocolate chips add a touch of indulgence while keeping the overall flavor balanced. These muffins are easy to make, naturally gluten-free and dairy-free, and can be adapted to vegan or nut-free diets with a few swaps.

Two banana protein muffins stacked on top of each other with a bite out of the top one.

I enjoy baking higher-protein treats and experimenting with gluten-free flours. This banana protein muffin recipe yields moist, fluffy muffins that make a great breakfast, post-workout snack, or lunchbox addition.

Why you will love these muffins:

  • Delicious flavor: Ripe bananas, peanut butter, and chocolate chips create a crowd-pleasing taste and light, fluffy texture.
  • High in protein: About 12 grams of protein per muffin makes them a satisfying, energy-sustaining option.
  • Quick to prepare: Minimal hands-on time — about 5 minutes to mix and 18–20 minutes to bake.
  • Versatile and dietary-friendly: Naturally gluten-free and dairy-free; easy to make vegan or nut-free with simple ingredient swaps.

If you enjoy muffins, try similar recipes like chocolate pumpkin muffins or banana pecan muffins for other flavors and textures.

Ingredients:

See the recipe card below for exact measurements.

The ingredients for making banana protein muffins separated in bowls including flour, oats, bananas, eggs, chocolate chips, protein powder and peanut butter.
  • Dry ingredients: Almond flour (use finely ground almond flour, not almond meal), vanilla protein powder (see notes on types below), quick-cooking oats, baking soda, and a pinch of sea salt.
  • Wet ingredients: Eggs (or egg substitutes), honey or maple syrup for sweetness, smooth natural peanut butter (or another smooth nut/seed butter), and vanilla extract.
  • Ripe bananas: Use ripe or overripe bananas for the best flavor and moisture — avoid underripe (green) bananas.
  • Chocolate chips: Dark chocolate chips or dairy-free chocolate chips to taste.

Protein powder recommendations

Choose a mild-flavored vanilla protein powder that blends well in baking. Bone broth, collagen, or plant-based vanilla powders all work, but avoid whey concentrate that can sometimes make baked goods dry or gritty. If you need dairy-free or vegan, select a plant-based vanilla protein.

Recipe variations and add-ins:

  • If you can’t use almond flour, try cashew flour or another finely milled nut flour.
  • To keep the recipe gluten-free, use certified gluten-free oats and a gluten-free protein powder.
  • For dairy-free results, use a dairy-free protein powder and dairy-free chocolate chips.
  • To make the muffins vegan: swap eggs for flax or chia “eggs” and use maple syrup instead of honey; note that muffins may rise less.
  • Add toasted chopped nuts (pecans, walnuts) or a sprinkle of cinnamon for extra flavor.

How to make banana protein muffins:

A mixing bowl with ripe bananas, peanut butter, eggs, oats and flour in it.
  1. Preheat: Preheat your oven to 350°F (175°C).
  2. Blend: In a standing mixer or a large bowl with a hand mixer, combine almond flour, protein powder, quick oats, baking soda, salt, eggs, mashed ripe bananas, peanut butter, honey or maple syrup, and vanilla extract. Blend until smooth and well combined.
  3. Fold in chips: Stir the chocolate chips in by hand so they are evenly distributed without overmixing.
  4. Fill the pan: Line a muffin tin with parchment muffin cups or grease it lightly. Divide the batter evenly among 12 muffin cups.
  5. Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly in the pan, then transfer to a rack to finish cooling.
A muffin pan with chocolate chip muffin batter in it.

Top tips:

  • Do not use whey protein powder if you want a soft, moist texture — some whey powders make baked goods dry or gritty.
  • Use room-temperature eggs to improve texture and rise.
  • Ripe or overripe bananas are essential; underripe bananas will not provide enough sweetness or moisture.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Muffins also freeze well for up to 3 months.
A batch of banana chocolate chip muffins on a baking rack.

Banana Protein Muffins FAQs:

Can I use wheat flour? These muffins were developed for almond flour and oats. Wheat flour will change texture and flavor; I don’t recommend a straight swap without adjusting liquid ratios.

Do they taste like banana bread? They have definite banana flavor, but the protein powder and almond flour create a different profile than classic banana bread.

Are these muffins keto? No — they are not low-carb or keto.

Can I freeze them? Yes. Freeze in a sealed freezer bag for up to three months and thaw at room temperature or warm briefly in the microwave.

Other muffin recipes you will love:

  • Paleo Lemon Blueberry Muffins
  • Healthy Orange Chocolate Chip Muffins (gluten-free)
  • Gluten-Free Chocolate Chip Zucchini Muffins with Almond Flour
  • Paleo Blueberry Muffins (gluten-free & dairy-free)

Thanks for reading — if you try this recipe, tag me on social media (Instagram, Pinterest, TikTok, or Facebook) and leave a review. I love hearing how your muffins turn out!

Recipe

Banana Protein Muffins

Moist, mildly sweet banana muffins with protein powder, almond flour, oats, peanut butter, and chocolate chips. Makes 12 muffins.

Prep Time: 5 minutes   Cook Time: 20 minutes   Total Time: 25 minutes

Servings: 12   Calories (approx.): 278 kcal per muffin

Equipment

  • Standing mixer or hand mixer (or large mixing bowl and whisk)
  • Muffin pan

Ingredients

  • 2 cups almond flour
  • 1/2 cup quick-cooking oats (certified gluten-free if needed)
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • Pinch sea salt
  • 3 eggs (or flax/chia eggs for vegan)
  • 2 ripe bananas (about 1 cup mashed)
  • 1/2 cup smooth peanut butter (or another nut/seed butter)
  • 1/4 cup honey or maple syrup
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixer or large bowl, combine almond flour, oats, protein powder, baking soda, and salt. Add eggs, mashed bananas, peanut butter, honey or maple syrup, and vanilla. Blend until smooth and uniform.
  3. Fold in the chocolate chips by hand.
  4. Line a muffin tin with parchment cups or grease the pan. Divide batter evenly among 12 cups.
  5. Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Notes

  1. Avoid whey protein powders that can dry out baked goods; opt for a vanilla powder that performs well in baking.
  2. Peanut butter can be swapped for almond, cashew, sunflower seed, or other nut/seed butters.
  3. Nutritional values are approximate and will vary by brands and exact measurements used.

Nutrition (per muffin, approximate)

Calories: 278 kcal | Carbohydrates: 22 g | Protein: 12 g | Fat: 18 g | Fiber: 3 g | Sugar: 13 g