Soft, moist banana protein muffins that taste like banana bread with a little extra protein packed inside. Made with whole wheat flour, Greek yogurt and your favorite protein powder, they’re an easy make-ahead breakfast or snack the whole family will love.
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There are protein muffins, and then there are muffins that just happen to have some extra protein packed inside. These are very much the latter.
Because if I’m reaching for a banana muffin, I still want it to taste like a banana muffin. It needs to be soft. It needs to be moist. And most importantly, it needs plenty of real banana flavor. I started making these because I wanted something that would actually keep my family full until the next meal, and that they’d actually want to eat.
These banana protein muffins check every box thanks to a combination of very ripe bananas, Greek yogurt, eggs and olive oil. Whole wheat flour adds a little extra heartiness, while protein powder gives them a boost that makes them especially satisfying for breakfast or an afternoon snack.
And then there are the mix-ins. Chopped walnuts are my go-to, but chocolate chips turn these into an instant kid favorite in my house. Bottom line: My kids have no idea there’s protein powder in here, and I’m not telling them.
If you’ve ever baked with protein powder, you know that adding too much can take baked goods from soft and tender to dry and rubbery in a hurry. That’s exactly what I wanted to avoid here.
Rather than simply adding protein powder to a standard banana muffin recipe, I built these muffins around ingredients that bring plenty of moisture to the batter:
- Bananas: The riper, the better! You’ll need about 3 medium bananas to get 1.5 cups of mashed banana, so save those heavily speckled or nearly black ones. They’re sweeter, softer and pack much more banana flavor than yellow bananas. If yours aren’t quite there yet, I’ve got a quick trick for how to ripen bananas fast.
- Greek yogurt: One of my favorite ingredients for adding moisture, subtle tang and extra protein to baked goods. I use it the same way in my Greek yogurt zucchini bread.
- Eggs: Add structure, richness and even more protein.
- Olive oil: Keeps the muffins moist and tender. Choose a mild-flavored olive oil so it doesn’t compete with the banana flavor.
- Whole wheat flour: Where many banana protein muffin recipes reach for almond flour or oat flour, I use whole wheat flour here. It gives these a crumb closer to classic banana bread. Just like when using all-purpose flour, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
- Protein powder: You can use any flavor of protein powder, but I prefer vanilla for this recipe. Chocolate protein powder would be delicious, too! My favorite is this whey protein powder by Levels.
- Brown sugar: Just ½ cup for sweetness, moisture and that subtle caramel flavor.
- Vanilla extract: For flavor. Have you ever made your own? My homemade vanilla extract is embarrassingly easy!
- Baking soda: Make sure yours is fresh, since old baking soda won’t give you the lift you need. A quick test: drop a teaspoon into hot water. If it bubbles, you’re good to go.
- Mix-ins: Totally optional but highly encouraged! Fold in up to 2/3 cup of your favorite banana bread mix-ins, from chopped walnuts and pecans to chocolate chips or even fresh berries. I like to save a few to scatter over the tops before baking for that bakery-style finish.
These banana muffins with protein powder couldn’t be easier to make. All you need is two bowls, a whisk and a spatula. No mixer required. I also recommend lining your muffin pan with paper liners and giving them a light spritz of cooking spray. Protein powder can make batters a little stickier than usual, and the spray helps the muffins release cleanly.
Whisk all the dry ingredients together in one bowl. In another, whisk the mashed bananas with all the remaining wet ingredients until combined.
Pour the wet ingredients into the dry and stir just until you no longer see streaks of flour. The batter will be thick and a little lumpy.
My #1 tip: don’t overmix the batter. Overmixing develops more gluten in the flour, which can make muffins dense and tough. Protein powder can already make baked goods a little less forgiving, so this is one batter you definitely don’t want to overwork.
If you’re adding walnuts or chocolate chips, gently fold them in now. Full disclosure: the first batch I made had just chopped walnuts and disappeared before I could photograph it. The second batch I folded in chopped walnuts and mini chocolate chips, so you’ll see a mix of photos in this post. Both versions were delicious, but my kids loved the chocolate chip version most.
Fill each paper liner about ¾ full. Bake in a preheated 350°F oven until the tops are set and a toothpick inserted into the center comes out clean.
I make a batch on Sunday and we’re set for the week, whether that’s a grab-and-go breakfast, a lunchbox addition, an afternoon snack slathered with peanut butter (my fave!) or a snack on the way to whatever sport is currently in season.
FAQs
Each muffin has about 8 grams of protein, though the exact amount will vary depending on the Greek yogurt and protein powder you use.
I haven’t tested these muffins with all-purpose flour, but it should work as a 1:1 swap by volume. Expect the muffins to be slightly lighter and more tender, with less of the hearty, nutty flavor that whole wheat flour brings.
I haven’t tested this recipe without the protein powder, so I can’t recommend an exact substitution. If you’re looking for a banana muffin without protein powder, try my Greek Yogurt Banana Muffins instead.
I haven’t tested this as a loaf myself, but based on the ingredient ratios it should work. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let me know if you try it!
Ingredients
- 1 ¾ cups whole wheat flour
- 1/3 cup protein powder of choice
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1 1/2 cups mashed very ripe bananas
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2/3 cup chopped walnuts or chocolate chips, plus more for topping (optional)
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, protein powder, brown sugar, baking soda and ½ teaspoon kosher salt.
- In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Stir in the chopped nuts or chocolate chips (optional).
- Divide the batter evenly among the muffin pan cups, filling each cup ¾ full. Top the muffins with additional chopped walnuts or chocolate chips, if desired.
- Bake the muffins until a toothpick inserted comes out clean, 18 to 22 minutes.
- Remove them from the oven and allow them to cool in the pan for 10 minutes before serving.
Kelly’s Notes
- Protein powder: I developed and tested this recipe with Levels vanilla whey protein powder and prefer vanilla since it complements the vanilla extract in the batter. Different types and brands of protein powder absorb moisture differently, so the texture may vary if you use another variety.
- Bananas: You’ll need about 3 medium bananas to get 1½ cups mashed. The riper the better; heavily speckled or nearly black bananas are sweeter and pack more flavor. Not ripe enough? Check out my quick banana ripening trick.
- Mix-ins: Fold in up to ⅔ cup of chopped walnuts, pecans, chocolate chips or fresh berries, or a combination. Add extra on top before baking for a bakery-worthy finish.
- To store: Keep the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze: Let the muffins cool completely, then wrap each one individually in plastic wrap and place in an airtight freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave individually straight from frozen.
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