banana protein muffins

These banana chocolate chip power cakes are the BEST healthy protein-packed banana muffins. Perfect for snack time or breakfast! Picky eater approved!

Banana Chocolate Chip Power Cakes

Kodiak Power Cakes Mix - Buttermilk*

ripe bananas, mashed (the riper the banana, the sweeter the muffin)***

vanilla almond milk ((any milk will work))

maple syrup**

cinnamon

vanilla extract

mini chocolate chips**** (save a couple of tablespoons for topping the muffins)

Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray and set aside.&nbsp;

Add Kodiak Cakes Mix to a large mixing bowl. Use a fork to mash banana in a separate mixing bowl or shallow bowl.&nbsp;

Combine mashed banana with milk, egg, maple syrup, cinnamon and vanilla extract. Add liquid ingredients to Kodiak Cakes Mix and stir until just combined. Gently fold in mini chocolate chips. I like to save a couple of tablespoons to top the muffins before baking and make them look prettier. :)

Use a large spoon to transfer batter to muffin pan and fill all 12 muffin cavities evenly; about 3/4 full. Sprinkle with extra mini chocolate chips.

Bake at 350ºF. for about 22 minutes or until golden brown and inserted toothpick comes out slightly moist. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.&nbsp;

These chocolate chip banana protein muffins are packed with delicious flavor that makes for the perfect healthy sweet treat!

Chocolate Chip Banana Protein Muffins

bananas,

vanilla

oil of choice ((avocado, canola, coconut, etc))

brown sugar

flour

vanilla protein powder ((I used whey))

tsp baking powder

tsp baking soda

tsp salt

milk

chocolate chips

Preheat the oven to 350 degrees.  Grease a 12-count muffin tin.

In a large bowl, combine the bananas, cinnamon, vanilla, oil, egg, and brown sugar.  Mix well.

Add the flour, protein powder, baking powder, baking soda, and salt.  Stir the ingredients until just combined.

Add the milk and mix until everything is combined.  Fold in the chocolate chips.

Pour the batter evenly into each spot in the muffin tin, filling almost completely.  Bake for approximately 20 minutes, or until muffins are golden brown on top and a knife pulls out clean.  Let cool for a few minutes in the pan, then remove from the pan and allow to finish cooling.  Enjoy.

The BEST Vegan Protein Banana Muffins: fluffy, satisfying and incredibly delicious. They're the perfect healthy breakfast or snack that comes together easily in 1 bowl in under 30 minutes. Made with just 7 simple ingredients and they're low in sugar, gluten free and oil free. 

best vegan protein muffins

medium bananas, mashed (approx. 365 grams)

tbsp coconut sugar (20 grams)*

milk (45 milliliters)

vanilla,

cinnamon,

baking powder

Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos). 

Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean. 

Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating. 

Just made this recipe last night and am super impressed with how they turned out! I did make some alterations. I used 2 tbsp of maple syrup instead of coconut sugar, and my protein powder was 3.5 scoops to equal 75 g. I had to use almost a whole cup of almond milk to get the batter to a paste-like consistency. Also I used all oat flour and my protein powder was vanilla OWYN brand. I was worried they would be too sweet as I tried the batter and it was SO sweet but actually they are perfect when baked! I added some dark chocolate chips to balance out any over sweetness. Put them in 5 min at 425 degrees as suggested, and then only 10 min at 350 degrees and they came out moist and delicious. Thank you for this recipe!!

These muffins are delicious!! I used whole wheat pastry flour and they turned out nice and fluffy! For the protein powder, I used Sunwarrior Maple French Toast! Yum! I did end up adding about 1/4 cup almond milk total. The protein powder absorbed a lot of liquid. I used date sugar, but I think I might try maple syrup next time. Finally, I added chocolate chips because I love chocolate! My batter ended up making 12 muffins, yeah! And I only had to bake for about 7 additional minutes at 350 after the first five minutes. Thanks for the yummy recipe!

Fluffy Banana Protein Muffins are the perfect healthy breakfast or snack that tastes amazing and fills you up! They’re packed with protein, easy to make and naturally sweetened with ripe bananas and maple syrup. This will be your new favorite banana muffin recipe with options to add chocolate chips or chopped nuts.

Banana Protein Muffins

bananas

(60 milliliters) maple syrup or honey

oil*

(120 grams) all-purpose flour or whole wheat pastry flour

protein powder

baking soda

salt

nutmeg (optional)

cornstarch (optional)

Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.

In a medium mixing bowl, combine mashed bananas with egg, maple syrup, oil  and vanilla. Stir vigorously until the mixture is smooth. 

In a separate large mixing bowl, combine the dry ingredients - flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and cornstarch. For best results, spoon flour into cup (rather than scooping with cup) and then level using a butter knife. If adding in additional mix-in, such as chocolate chips, toss in the flour mixture.

Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don&#39;t overmix - some small streaks of flour are fine.

Spoon batter into the prepared muffin tins filling each one completely full and top with a few additional chocolate chips, if desired. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin. I recommend checking muffins after about 12 minutes because mine were completely baked by 13 minutes.

Remove from oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Made these yesterday as part of my weekly meal prep and they are so yummy! They definitately won't last the week.

So, I used PBFit powder and uh… they came out looking a little wonky but they’re still super yummy. We love our cylindrical muffins haha. Great recipe!

Made these today and they were super yummy! I added sugar free chocolates chips. Thrilled to have these to bulk up my breakfast this week! 

Meal prepped these yesterday and they are so delicious! Will definitely be making them again!

So yummy! These were easy to make and the whole family really loved them!

I make these all of the time! They’re such a great snack or easy breakfast. My kids love them too.

Quick, simple and delicious recipe!
I used chocolate protein powder instead of vanilla. Makes for a darker muffin.
But they came out perfect and tasted amazing!
Thank you for sharing this wonderful recipe!❤️

this recipe is fantastic.  I didn't have quite enough banana so added some plain yoghurt to make up the quantity.   I am so very happy to find a combination of regular ingredients plus the protein powder for a no sugar 
 yummy lunchbox treat !    I will try adding the zucchini next.

I have been trying a lot of different “protein muffin” recipes. This is the first one to come out great! Highly recommend this recipe! My husband said it was “bakery quality” . Lol

I make a double batch once a week and all 24 are gone in 3 days!!! So good! Thank you for sharing this

I make these all of the time and love them so much!

I’m going on a road trip next month so I’m prepping homemade items so we aren’t relying on fast food and gas station stuff all of the time. I made a test batch and these are awesome. I made the recipe as is and I also added walnuts for a crunch. I have two batches in the freezer, so it’ll be nice to just let them thaw and grab them whilst driving cross country. Thanks for a tasty treat!!

https://content.jwplatform.com/videos/LkBhuuD4.mp4

Fluffy Banana Protein Muffins are the perfect healthy breakfast or snack that tastes amazing and fills you up!

Banana Protein Muffin

These chocolate chip banana protein muffins are the ultimate meal prep snack. They&#039;re healthy, sweetened with just honey, made with almond flour and ready in under 30 minutes.

banana puree

eggs

honey

almond flour

oat flour

vanilla protein powder (see notes)

chocolate chips walnuts (optional)

preheat

Preheat the oven to 350 degrees Fahrenheit.

line muffin tray

Line a muffin tin with 10 liners and set aside. It helps to *also* spray the liners with oil as the protein powder can cause the batter to stick after baking.

whisk wet ingredients

In a large mixing bowl, whisk together all wet ingredients.

whisk dry

Whisk in the dry ingredients, aside from the chocolate or nuts if using.

add chocolate

scoop

Scoop into the prepared tray, filling each liner about 3/4 of the way up.

bake

Bake for 18-24 minutes or until a toothpick comes out clean.

remove from oven

Remove from the oven and let cool completely before serving.

These muffins are delicious, moist, and feel like a total treat—a healthy one! For the last two months I’ve been making this recipe. I always double the recipe and once cooked, immediately freeze a little over half of them to keep on hand as a healthy and satisfying snack. They freeze beautifully!! From frozen, I pop 2 in the microwave for 10 seconds then put in the toaster oven and the taste fresh baked all over again. Perfect pre-workout or afternoon pick me up snack. My mom, recovering from surgery, also loves these muffins as a tasty and easy source of protein. All around love!!!

Great base for different mix ins!
I have made this recipe several times with different variations. 
1. Chocolate protein powder + walnuts
2. Vanilla protein powder + strawberries
3. Peanut butter chocolate protein powder + almond extract
Each time they've been amazing! 
I brought some to pickleball and had many friends ask me for the recipe. A friend whose son is gluten free, lactose free and egg intolerant also loved them (she subbed applesauce and cornstarch for the eggs). Twice the protein and half the calories of grocery store muffins, and just as tasty!

Make this once a week, very delicious! I was wondering if you can make this with blueberries?

I absolutely love this recipe. I actually leave out the honey because I feel the muffins are sweet enough without it, and I use nuts instead of chocolate chips.

Absolutely AMAZING &amp; delicious i already can’t wait to Make again thank you for this amazing recipe. It was perfect. &amp; easy i am obsessed !

I’ve made them with 1/2 oat, 1/2 Einhorn whole wheat flour.  It makes them denser. They’re still delicious though!! I could probably could cut it down to 1/4 whole wheat flour but I forget EVERY TIME until the second I dump it into the bowl.

These muffins are great! I used King Arthurs Measure for Measure Gluten Free flour, and froze them the second day. Definitely saving this recipe!

I couldn't find Oat flour in my local store, so I just used almond flour. I doubled the recipe.  I used Whey Vanilla Protein Powder.and sugar free choc. chips. These came out great. I will definitely be making these again.  My only question is is there away to increase the protein content either by adding greek yogurt or cottage cheese?

Thank you for such a great recipe.

These Banana Protein Muffins made with almond flour are a nutritious and delicious option for breakfast or a midday snack. The almond flour adds a nutty flavor and the added protein will help to keep you feeling full and satisfied.

coconut sugar

½ tsp baking powder

¼ tsp fine sea salt

banana (roughly 2 large bananas)

eggs (room temperature)

coconut oil (melted but not hot)

Heat the oven to 400° and line 9 wells of a muffin tin with parchment paper.

In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, and protein powder. Set aside.

In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil and eggs and stir everything well to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!

Divide the batter into the lined muffin tin wells.

Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

https://content.jwplatform.com/videos/XobWwHjE.mp4

Top 6 banana protein muffins recipes from across the web

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Top 6 banana protein muffins recipes from across the web

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Banana Chocolate Chip Power Cakes

Chocolate Chip Banana Protein Muffi...

best vegan protein muffins

Banana Protein Muffins

Banana Protein Muffins

Banana Protein Muffins

The most viewed banana protein muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine