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Banana Protein Muffins

Banana Protein Muffins

 I had some bananas that were soon to become over-ripe, so I whipped them into these banana protein muffins. Easy-peasy! (I added a sugar free banana cream cheese protein frosting to mine to take them from a high protein muffin recipe to protein cupcakes. Click here for the sugar free frosting recipe!)

Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 6
These banana protein muffins are soft, moist, and full of banana flavour! This high protein muffin recipe can also be made into banana protein cupcakes.
(Makes 6 protein muffins)
  • 1½ medium sized bananas
  • 2 egg whites
  • ¼ cup (30g) coconut flour
  • 1½ scoops (45g) vanilla whey protein powder
  • 1 scoop (33g) banana whey protein powder
  • ¼ cup large flake oats
  • ¼ cup plain 0% plain greek yogurt (liberte)
  • 1 Tbsp coconut oil
  • 1½ tsp baking powder
  1. Preheat oven to 350F (175C).
  2. Mash bananas, beat in egg whites, mix in everything else.
  3. Pour batter in into greased baking cups (if you don’t, they’ll stick to the paper – I lightly coat them with olive oil spray).
  4. Baked for around 25 minutes.
  5. Enjoy this high protein muffin recipe as is, or turn them from banana protein muffins to banana protein cupcakes with the sugar free frosting recipe I mentioned earlier :)
Calories: 145 Fat: 3.8 g Carbohydrates: 15.1 g Sugar: 5.1 g Sodium: 149 mg Fiber: 3.6 g Protein: 12.8 g

145 calories          149 mg sodium
12.8 g protein      168 mg potassium
3.8 g fat                 0% vitamin A
15.1 g carbs          6% vitamin C
3.6 g fiber             13% calcium
5.1 g sugar            2% iron

Banana Protein Muffins Calorie Breakdown Pie Chart

Calorie Breakdown: 35% protein, 24% fat, 41% carbs

Happy Protein Baking Signature


2 comments… add one
  • Hi Angie, I tried these but they were a bit dense, have you ever had this and do you know how to deal with this problem??

    Thanks! :D

    • Hi Karen, thanks for your question. You’re not alone in this problem, as I’ve had this happen a time or two as well. Baking with protein powder in general is messing with the laws of baking physics, so you’re never going to get a protein muffin that’s 100% as light and fluffy as a conventional muffin. However, you certainly shouldn’t expect dense little rocks with the texture of cardboard! That’s no fun to eat. There are adjustments that can be made to make sure you get the best out of your protein muffins, such as:

      – Reduce the baking time – something about the protein powder causes baked goods to cook faster, and when they pass that golden window they quickly harden. Not as forgiving as regular goodies unfortunately. Try lowering the baking time to 20 minutes or so.
      – If they are also a bit dry, increase the amount of liquid.
      – Make sure your baking powder is fresh – stuff that’s been in your pantry for 3 years won’t rise as well.
      – Sub in a less fibrous flour – coconut flour, if used in too high a quantity can be responsible for undesirable density. Different brands have different fiber contents and textures, so if you feel this might be the culprit, try substituting in a bit of regular white wheat flour, or all purpose gluten free flour.
      – And finally, basically, even if two people make the exact same recipe, there are bound to be differences in the results (some undesirable) due to slight differences in ingredients, climate, ovens, bakeware, techniques used etc. So there is no foolproof way to ensure perfect results every time.

      I hope this helps, thanks again for your question!



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