Banana Muffins With Protein Powder

If you're looking for a healthy baked good that actually tastes amazing, these banana muffins with protein powder check every box.

They're fluffy, naturally sweetened, packed with protein, and come together in under 30 minutes. Whether you need a grab-and-go breakfast, a post-workout snack, or a healthier dessert option, this recipe delivers every time.

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Unlike dense or chalky protein baked goods, these muffins are soft, moist, and full of banana flavor. Thanks to oat flour, maple syrup, and your favorite protein powder, they're nutritious without tasting "healthy."

Why You'll Love These Banana Muffins With Protein Powder

• High-protein snack without artificial ingredients
• Naturally sweetened with maple syrup
• Gluten-free & dairy-free friendly
• Perfect for meal prep (freezer-friendly)
• Light, fluffy texture-not dry or rubbery

If you've ever been disappointed by protein baking before, this recipe will change your mind.

Ingredients for Banana Muffins With Protein Powder

These muffins use simple pantry staples with a few healthier swaps.

Wet Ingredients

• Ripe bananas - 2 large (about 1 cup mashed)
• Egg - 1 large
• Maple syrup - 2 tablespoons (can sub honey)
• Vanilla extract - ½ teaspoon

Dry Ingredients

• Oat flour - ¾ cup
• Protein powder - ½ cup (vanilla, chocolate, or unflavored)
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon

Mix-Ins

• Chocolate chips - ¼ cup (optional but highly recommended)

Protein powder tip: Both whey protein and plant-based protein work well. Avoid collagen alone-it won't provide structure.

How to Make Banana Muffins With Protein Powder

These muffins are beginner-friendly and come together fast.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners and lightly spray.
2. Mash bananas in a large bowl until smooth.
3. Whisk in egg, maple syrup, and vanilla.
4. In a separate bowl, mix dry ingredients (oat flour, protein powder, baking powder, baking soda, salt).
5. Combine wet and dry ingredients until just mixed.
6. Fold in chocolate chips.
7. Scoop batter into muffin cups, filling about ¾ full.
8. Bake for 15 minutes, or until a toothpick comes out clean.

Let cool slightly, then enjoy!

Storage & Meal Prep Tips

• Room temperature: Up to 2 days
• Refrigerator: Up to 5 days
• Freezer: 4-5 months (wrap individually for best results)

Reheat frozen muffins in the microwave for 20-30 seconds.

FAQ: Banana Muffins With Protein Powder

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