Banana Protein Muffins

Close up of a muffin with the paper liner partially removed and bananas in the background.
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These banana protein muffins pack about 14 grams of protein and 9 grams of net carbs per serving, giving you the perfect way to boost your nutritional intake and actually enjoy it! They're an awesome breakfast option for busy mornings, and make an equally great grab-and-go snack.

  • Author: Alexandra Azary
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free




  1. Preheat oven to 350ºF. Line a standard size 12-cup muffin pan with paper liners, or grease with nonstick cooking spray.
  2. In a medium mixing bowl, whisk together the protein powder, almond flour, powdered peanut butter, baking powder, and salt until well-combined.
  3. In a separate, medium bowl, whisk together the mashed banana, peanut butter, eggs, milk, and vanilla extract until evenly combined - the mixture will be bit chunky because of the bananas.
  4. Add the wet mixture to the dry ingredients along with the chocolate chips (reserving a tablespoon or so if desired to sprinkle on top of the muffins before baking). Fold together just until everything is incorporated into a very thick batter with no dry streaks visible.
  5. Scoop the batter into the lined muffin pan cups, dividing it evenly between each cup. They will be full! Use clean fingertips to gently press the batter down into each liner, smoothing out the muffin tops in the process. If desired, press a few extra chocolate chips into the top of each muffin.
  6. Bake muffins in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of one comes out clean. Set the pan over a wire rack and let the muffins cool completely before storing.


Ingredient Notes:

  • Not all protein powders are alike, and I've only tested this recipe with Levels 100% micellar casein protein. I can't guarantee that other protein powders will yield the same results, but if you do choose to use a different one, I'd suggest sticking to casein protein.
  • For best results, use almond flour, not almond meal. Almond flour has a milder flavor and finer texture that tends to be better for baking.
  • Previously frozen, defrosted bananas can be used in place of fresh bananas if preferred.
  • To maintain the nutritional properties of this recipe, use natural peanut butter (made with just peanuts and salt). This type of peanut butter tends to separate, so make sure you stir it well before using it. You should be able to swap this for a different nut butter if desired.
  • I used whole milk in this recipe, but you're welcome to use any kind you'd like (dairy-based or otherwise).


  • Store cooled muffins in an airtight container or zip-top storage bag. They'll keep at room temperature for up to 3 days or in the refrigerator for up to 10 days.
  • To freeze muffins, store inside of a freezer-safe zip-top bag and freeze for up to 3 months. Transfer to the refrigerator the thaw. You can also wrap individual muffins in plastic wrap before storing inside of a freezer bag, and thaw at room temperature before eating.