Healthy Banana Protein Muffins

banana protein muffins on a piece of parchment paper

Healthy Banana Protein Muffins

Quick, easy, and healthy banana protein muffins made gluten-free. Packed with protein from greek yogurt and protein powder, and baked into soft, sweet, nutritious muffins!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 199kcal

Author Mary Smith

Equipment

Muffin tin

Ingredients

1.5 cups King Arthur Gluten Free 1:1 Flour
1 tsp baking soda
½ tsp salt
2 tbsp protein powder
1 tbsp flax seed meal
¾ cup coconut sugar
1 tbsp maple syrup
3 ripe bananas
1 large egg room temperature
½ cup plain Greek yogurt
1 tsp vanilla extract
¾ cup dark chocolate chips

Instructions

Preheat oven to 375. Spray a muffin tin with oil or line with liners.
Combine dry ingredients (flour, baking soda, salt, protein powder and flax seed meal) in a small bowl and mix.
Combine the sugar, bananas, maple syrup, egg, greek yogurt, and vanilla in another bowl and mix well.
Add the dry ingredients to the wet and stir. Add the chocolate chips and fold them into the mixture.
Spoon into the muffin tins and bake for 20 minutes or until a toothpick comes out clean.
Cool for a few minutes before removing. Serve with a shmear of peanut butter, if desired!

Video

Notes

Swaps & Substitutions

Feel free to omit the chocolate chips if desired. Instead, add some chopped walnuts or blueberries, or whatever muffin mix-in is your favorite.
For dairy-free, swap the greek yogurt for a non-dairy yogurt option and use a dairy-free protein powder.
For vegan muffins, you can try an egg replacement like Bob’s Red Mill or a flax egg. Use a vegan protein powder as well.
For an added chocolate-y flavor, use chocolate protein powder instead of vanilla.

Serving Tips

Serve these muffins warm on their own, or with a bit of peanut butter for some extra protein. I also love them cold out of the refrigerator!

Storage Tips

Store leftover muffins in an airtight container for up to 2 days at room temperature, or a week in the refrigerator.
To freeze, let the protein banana muffins cool completely, and store them in an airtight, freezer-safe container. You can thaw them overnight in the refrigerator or warm them up in the microwave for about 20 seconds.

Nutrition