The Best High Protein Easy Banana Muffin Recipe

These easy banana protein muffins taste like mini banana bread made with wholesome ingredients, but with a big boost of protein for busy families. They bring a tender texture and a subtle sweetness that's just right—not too much sugar, just enough to enjoy. Plus, using almond flour and coconut oil adds a lovely nutty depth that makes every bite feel like a little kitchen celebration. If you’ve ever had a muffin that crumbles in your hand or tastes artificial, these will be a breath of fresh air. They’re a good idea anytime you need a healthy snack or a sweet treat, and the kitchen smell while they bake is reason enough to make them again.

Course Breakfast

Cuisine American

Keyword protein banana muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 229kcal

Ingredients

2 cups blanched almond flour 252 grams
⅔ cup unflavored protein powder 60 grams
3 tablespoons coconut sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups mashed bananas about 3 (288 grams)
3 eggs
⅓ cup melted coconut oil
2 teaspoons vanilla

Instructions

Preheat the oven to 400 degrees F. and line a muffin pan with liners.
In a medium bowl, combine the almond flour, protein, coconut sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the bananas, eggs, coconut oil, and vanilla.
Pour into the dry ingredients and fold in just until combined. Do not overmix.
Divide the batter into 12 liners and bake for 5 minutes. Reduce the heat to 375 degrees F. and bake for 18-22 minutes, until browned and a toothpick inserted in the middle comes out clean.

Nutrition