Prep: 5 Common Questions
How Much Protein in a Banana Muffin?
Each banana muffin has 189 calories, 17 grams carbs, and 6 grams of protein!
Does baking with protein powder destroy the protein?
No, baking with protein powder does not destroy the protein! Your body is still able to absorb the protein. However, it does denature it, or change the structure of the protein. This basically means that baking protein powder changes the texture of it a bit. But the nutritional value stays the same!
Blueberry Banana Protein Muffins that are delicious, full of healthy protein, and perfect for busy weekday mornings or snacks! Made with mashed bananas, blueberries, plant-based protein, and no added sugar, these protein muffins are light, fully, and so good. Make them in just 30 minutes for a banana protein muffin recipe the entire family will love!
Two hands up for these Blueberry Banana Protein Muffins, mine and my toddler’s! We are OBSESSED. I have always loved muffins for breakfast (or any time of day, let’s be honest), so turning a muffin from a sugar-laden dessert into a healthy breakfast or snack option that actually tastes amazing is a total game-changer.
It’s not just that I love blueberry anything, it’s also that these healthy muffins include enough protein to double as a morning meal. So, go ahead and have a delicious banana protein muffin for breakfast!
RELATED: Quick & Healthy Weekday Breakfast Recipes
Banana Protein Muffins: The BEST Healthy Breakfast or Snack!
Besides just being delicious, these healthy protein muffins are also dairy-free, refined sugar-free, and have no added sugar! All that is sweet comes from the banana, blueberries, a little bit of maple syrup and any sugar in your almond milk and protein powder. Now that is the sweet spot!
You might have seen that I made similar muffins for my toddler recently, and these are quite alike. The major difference is that these include the dose of protein to keep adult bodies operating efficiently. Although, I will say that he still loved these as well! So they really are great for everybody. Make these tasty muffins in no time at all for such a yummy treat!
High Protein Muffins ingredients
You’ll Also Love: The 5 Best Vegan Protein Powders (Honest Review)
- Blueberries – Don’t forget the blueberries! Frozen or fresh blueberries work great and add another element of natural sweetness and flavor.
- Banana – A ripe banana is best since this is what is really sweetening up the muffins. Mash it in a mixing bowl or blender!
- Cinnamon – A dash of natural cinnamon powder really helps add some depth and spice.
- Coconut Oil – Lightly melted! You can substitute for butter or another type of oil as you see fit.
- Maple Syrup – A little bit of maple syrup sweetens these muffins to perfection!
- Baking Powder – This brand (opens in a new tab) is my favorite for aluminum-free baking powder!
- Vanilla – An organic vanilla extract is best for true flavor, though you can experiment with another flavor such as hazelnut.
- Almond Milk – You can also try coconut milk or regular dairy milk if not going dairy-free.
- Egg – A vegan egg substitute is fine here as well (like this Flax Egg Recipe)!
- Whole Wheat Flour – For this recipe, I used whole wheat flour (opens in a new tab). However, you can use a mix of whole wheat and all-purpose flour. Also, you can mix oat flour (opens in a new tab) with gluten-free flour (opens in a new tab) for an equally delicious gluten-free option!
- Plant-Based Protein Powder – I’ve mentioned before how much I enjoy using the Arbonne protein powder for many of my smoothies or baked goods. This recipe is no exception! However, any protein powder that keeps the flavor intact will work well with this recipe. Whey protein powder also works great!
Some of the other kinds of protein powder I have liked include:
- Organic Protein Powder (opens in a new tab)
- Truvani – Plant-Based Protein Powder (opens in a new tab)
- Tone it Up Protein (opens in a new tab)
- Vital Proteins Collagen Peptides Powder (opens in a new tab)
How to make Protein Muffins
These are so quick and easy, you’ll be having them as a snack (or breakfast) in no time!
- Preheat the oven to 350 degrees F and mix the dry ingredients together in a large bowl.
- In a separate mixing bowl, mash the banana, add in the rest of the wet ingredients, and whisk together.
3. Pour the liquid ingredients into the dry ingredients and stir just until combined and mix in the blueberries.
Note: The batter should be thick, but light and fluffy!
4. Pour into a lined cupcake pan or muffin tin and bake for 30 minutes (or until a toothpick comes out clean).
5. Let cool, remove muffin liners, and enjoy!
Tips for Success
- Don’t overwork the batter – over-mixing your batter adds too much air in it, which then leaves your muffins gummy or extremely chewy!
- Gently fold in the blueberries – if you mash the blueberries into the batter they may burst prematurely, resulting in a more soggy experience.
- Use the toothpick method – If you pull your muffins out too early they’ll be undercooked, but a bit past their time and they will be hard. Make sure you keep your eye on them and use the toothpick method to determine if they’re cooked in the center and ready to take out of the oven.
- Don’t leave out the baking powder – this ensures they rise and stay light and fluffy. Too much and they will rise and then collapse, and not enough will make them dense!
Protein Muffin Recipe variations
Mix these protein banana muffins up with these delicious banana protein muffin flavors and variations! Or feel free to top them with nuts, honey, greek yogurt, or chocolate drizzle, or anything you want. The options are limitless!
Banana Oat Protein Muffins
To make Banana Oat Protein Muffins, simply substitute oat flour for some of the whole wheat flour. You can also add a little bit of rolled oats on top of the batter before baking!
Banana Peanut Butter Protein Muffins
Add a drizzle of creamy peanut butter to banana protein muffins either before or after baking to take this recipe up a notch! And hey, I won’t be mad if you add chocolate chips, either. 🙂
How to Store Banana Protein Muffins
To store, allow banana protein muffins to cool completely. Then place in an airtight container and store at room temperature for 1 day, in the refrigerator for 3-5 days, or the freezer for up to 3 months!
To reheat after freezing, let thaw in the fridge and heat up in the microwave for a few seconds until warm.
You’ll Love These Protein Muffins!
These Blueberry Banana Protein Muffins were SO good! I know you and your family will love these. They really are the perfect snack since the protein just makes them filling and almost a mini-meal on their own to hold you over. Wrap them up and throw them in your bag as an afternoon treat, or an after-workout meal! These healthy protein muffins are so delicious!
Other Protein Recipes You’ll Love
- No-Bake Oatmeal Protein Bars
- Dark Chocolate Breakfast Protein Oats
- Homemade Peanut Butter Protein Bars
- Vanilla Cream Protein Overnight Oats
More Healthy Muffins Recipes
- Healthy Carrot Cake Muffins
- Healthy Toddler Muffins (Blueberry & Banana)
- Gluten-Free Healthy Rhubarb Muffins
- Blueberry Quinoa Muffins
More From Jar Of Lemons
Did you make these Blueberry Banana Protein Muffins? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
FAQs for Protein Banana Muffins
Protein Blueberry Muffins
Ingredients
- 3/4 cup whole wheat flour
- 1/2 cup vanilla protein powder (opens in a new tab)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 medium ripe banana (about 1/2 cup mashed)
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup coconut oil (opens in a new tab) (lightly melted)
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350 degrees F.
- Mix the flour, protein powder, baking powder, salt, and cinnamon together in a large mixing bowl.
- In a separate bowl, mash the banana until smooth.
- Add in the milk, maple syrup, vanilla, egg, and coconut oil and whisk together.
- Pour the liquid ingredients into the dry ingredients and mix just until combined (making sure not to over-mix the batter).
- Mix in the blueberries.
- Pour into a lined cupcake or muffin tin and bake for 25-27 minutes (or until a toothpick comes out clean).
- Let cool and enjoy!
Watch Me Make This
Notes
- Don’t overwork the batter – over-mixing your batter adds too much air in it, which then leaves your muffins gummy or extremely chewy!
- Gently fold in the blueberries – if you mash the blueberries into the batter they may burst prematurely, resulting in a more soggy experience.
- Use the toothpick method – If you pull your muffins out too early they’ll be undercooked, but a bit past their time and they will be hard. Make sure you keep your eye on them and use the toothpick method to determine if they’re cooked in the center and ready to take out of the oven.
- Don’t leave out the baking powder – this ensures they rise and stay light and fluffy. Too much and they will rise and then collapse, and not enough will make them dense!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
I just made these blueberry banana protein muffins, and they turned out fantastic! They’re so moist and flavorful, and I love how easy the recipe is. Perfect for my morning snack! Thanks for sharing!
I have made this so many times. My child has a crazy sweet tooth, so this recipe is a win for us.
So glad this recipe works for your family! 🙂
Just made these and love them! I subbed blended cottage cheese for milk and oat flour for whole wheat – came out super light and fluffy still. Will be making these regularly!
Omg these were amazing. I’m hesitant to bake with protein powder as it always tastes artifical to me. But, wow….these were so tasty. Going to try a few substitutes for personal preference but the base recipe is on point.
I’m so glad you loved these muffins!! 🙂
Could you substitute whole wheat flour for almond flour?
Same amounts?
I haven’t tried making these with almond flour yet, but I would lean towards using a 1-to-1 gluten-free all-purpose flour instead as a substitution!