Easy Protein Muffins – Fit Foodie Finds

Pack some extra protein into your day with these deliciously easy Protein Muffins! Made with mashed banana, protein powder, almond milk, and coconut oil, this easy snack is as delicious as it is good for you!

Healthy Banana Protein Muffins

Looking for a healthy way to satisfy your sweet tooth? This delicious protein muffin recipe has it all: vanilla protein powder, banana, chocolate chips, maple syrup and light brown sugar to create stunning, high-protein muffins that will transport you to breakfast paradise.

We’ve made all sorts of muffins here at Fit Foodie Finds. Why? Muffins are easy to customize to your liking. From healthier substitutes to decadent additives, the possibilities are truly endless!

Ingredients list for high protein muffins

• Flour: We used all-purpose flour for this recipe. But feel free to use whole wheat white flour or a mix of all purpose flour and whole wheat flour for a healthier option!
• Vanilla Protein Powder: Any vanilla flavored protein powder will do! The brand we use contains 15g of protein per serving.
• baking soda: don’t forget the baking soda; it fluffs up these muffins.
• chocolate pieces: Chocolate chips add to the decadence of these muffins. Feel free to use a chocolate chip of your choice.
• Light Brown Sugar: We only use a little bit of brown sugar to sweeten these muffs!
• maple syrup: The maple syrup not only naturally sweetens these muffins, but also adds a delicious flavor.
• Banana: mashed bananas add flavor and moisture to your protein muffins.
• Large Eggs: Use two large eggs to fluff up these muffins. You can also use a flax egg if you run out of eggs!
• Almond milk: Instead of cow’s milk, we used unsweetened almond milk for this recipe. But if you prefer a different type of milk, do it! Any milk will do.
• coconut oil: A healthy, low-fat way to get moist muffins!

How to make healthy protein muffins

PREHEAT THE OVEN

Preheat oven to 350ºF. Line a muffin tin with muffin cases and spray with cooking spray.

MIX DRY + WET INGREDIENTS SEPARATELY

Next, Combine all dry ingredients in a medium-sized bowl and set aside. In a separate large bowl, whisk together the brown sugar and maple syrup. then add the mashed banana, eggs and almond milk and mix until combined.

COMBINE

once mixed, Transfer the dry ingredients to the wet ingredients and stir the batter until well combined. Then add the melted coconut oil and blend again.

TRANSFER DOUGH

Generously fill each cavity in the muffin tin with batter. We filled ours between 3/4 of the way to the top to the full.

TO BAKE

Put your muffins in the oven and Bake for 18-22 minutes or until a toothpick comes out clean when inserted in the center.

COOL + SERVE

Finally, remove the muffins from the oven and let them cool for a few minutes. Transfer to a wire rack and allow to cool slightly before serving. Enjoy your delicious protein muffins!

Slight variations

Make these protein muffins your own by adding other tasty ingredients! Here are some of our favourites:

Banana Blueberry: Add a pint of fresh (or frozen!) blueberries to the batter before baking.

banana nut: Lightly give these banana muffins a crunch with 1/2 cup chopped walnuts or pecans.

Carrot cake: Spice it up with 1/2 cup grated carrot and 1/3 cup chopped walnuts to give that carrot cake twist!

chocolate protein: Turn these into chocolate protein muffins by using chocolate protein powder instead of vanilla.

Top tips for protein muffins

Measure the mashed banana: Be sure to mash the bananas AND THEN measure them before adding them to the muffin batter. The size of the banana you use will determine how much mashed banana you end up with.

Make them your own: These are classic banana protein muffins, but feel free to add chocolate chips (like we did in these photos!), chopped nuts, or berries to flavor them however you like.

Substitute bananas for applesauce when you’re in a bind: Yes, people even ask this question when making Banana Protein Muffins! Applesauce works instead. Use 1 cup of applesauce in place of the 2 mashed bananas.

Can these be made vegan?

Since these protein muffins contain eggs, they are not considered vegan. We suggest following our vegan banana bread recipe and using the batter to make muffins instead of a loaf.

storage

These muffins will keep on the counter in an airtight container for 2-3 days. Or, to prolong their freshness, store them in an airtight container in the refrigerator for up to 5 days.

For freezing your protein muffins, let them cool completely before placing them on a baking sheet. Then freeze for 2 hours before transferring to a gallon size freezer safe bag. Remove as much air as possible and freeze for up to 3 months.