Why You’ll Love This Protein Packed Banana Muffins

• They’re secretly good for you. We’re using a combination of protein powder and Greek yogurt to give these muffins a serious protein boost, making them a far more sustaining option than your average bakery muffin.
• The texture is absolutely spot-on. No one will guess these are packed with extra protein! They’re wonderfully moist, soft, and light—not at all rubbery or dry, which can sometimes happen when you start adding protein powder to baked goods.
• They’re a fantastic way to use up ripe bananas. If you’ve got a couple of spotty, brown bananas languishing on your counter, this is their glorious destiny. The riper the banana, the sweeter and more flavourful your muffins will be.
• Meal-prep heaven. These muffins freeze beautifully. Whip up a batch on Sunday, and you’ve got a ready-to-go breakfast or snack for the entire week. Just pop one in the microwave for 20 seconds, and it’s like it just came out of the oven.

Ingredients & Tools

• 3 large, very ripe bananas (about 1 ½ cups mashed)
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain Greek yogurt
• 1/3 cup (80ml) maple syrup or honey
• 1 tsp vanilla extract
• 1/4 cup (60ml) melted coconut oil (or avocado oil)
• 1 ½ cups (180g) whole wheat pastry flour (or all-purpose flour)
• 1/2 cup (60g) vanilla or unflavoured protein powder*
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (90g) dark chocolate chips (optional, but highly recommended)

Tools: 12-cup muffin tin, muffin liners, two mixing bowls, a whisk, a spatula, and a cooling rack.

A quick note on the protein powder—this is a key player. Using a good-quality powder you enjoy the taste of is crucial here, as a chalky or overly artificial one can really come through in the final bake. And honestly, don’t skip the chocolate chips; they add little pockets of joy that make these muffins feel like a real indulgence.

Serves: 12 muffins | Prep Time: 15 minutes | Cook Time: 20-22 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Non-Negotiable. You want those bananas to be almost black. The peel should be heavily speckled or brown. This isn’t just for sweetness; super-ripe bananas mash easier and incorporate into the batter more smoothly, giving you that perfect moist texture.
• Choose Your Protein Powder Wisely. I’ve had the best results with a whey-casein blend or a plant-based pea protein blend. Steer clear of 100% collagen peptides for this recipe, as they don’t provide the same structure and can make the muffins gummy. A vanilla flavour works beautifully, but an unflavoured one gives you a blank canvas.
• Why Room Temperature Eggs? If your eggs are cold, they can cause the melted coconut oil to solidify on contact, creating little lumps in your batter. Taking five minutes to let them warm up on the counter ensures a smooth, emulsified batter that rises evenly.
• Don’t Overmix! This is the golden rule of muffin making. Once you add the dry ingredients to the wet, you only want to stir until the flour streaks have just disappeared. A few lumps are totally fine. Overmixing develops the gluten and leads to tough, dense muffins.

How to Make Protein Packed Banana Muffins

Serving Suggestions

Complementary Dishes

• A bowl of Greek yogurt with berries — The tanginess of the yogurt and the freshness of the berries cut through the sweetness of the muffin beautifully, creating a balanced and complete breakfast.
• A couple of hard-boiled eggs — For an extra protein hit that will keep you full for hours, enjoy a muffin alongside some simple hard-boiled eggs. It’s a no-fuss, highly portable combo.
• A green smoothie — Pair your muffin with a vibrant smoothie made with spinach, mango, and almond milk for a nutrient-dense start to the day that feels light yet energizing.

Drinks

• A cold glass of milk — It’s a classic for a reason. The creaminess of milk is the perfect partner to the soft, spiced crumb of the muffin.
• A hot cup of black coffee — The bitterness of a good, strong coffee contrasts wonderfully with the sweet banana and chocolate, making for a truly satisfying morning ritual.
• Chai latte — The warm spices in a chai latte—cinnamon, cardamom, cloves—echo the cinnamon in the muffin, creating a wonderfully cozy and aromatic experience.

Something Sweet

• A small scoop of vanilla ice cream — For a decadent dessert, serve a warmed muffin à la mode. The contrast of warm muffin and cold ice cream is simply divine.
• A drizzle of almond butter — Take your snack to the next level by slicing a muffin in half, toasting it lightly, and drizzling it with warm, runny almond butter. It adds a rich, nutty depth.
• A handful of fresh raspberries — The bright, slightly tart pop of a fresh raspberry is a fantastic counterpoint to the muffin’s sweetness and makes it feel a little more elegant.

Top Mistakes to Avoid

• Mistake: Using under-ripe bananas. Pale yellow, firm bananas just don’t have the same concentration of natural sugars or the ability to mash into a smooth puree. Your muffins will lack flavour and moisture.
• Mistake: Overmixing the batter. I’ve messed this up before too, thinking I needed a perfectly smooth batter. Vigorous stirring after adding the flour develops gluten, leading to tunnels and a tough, chewy texture instead of a tender crumb.
• Mistake: Skipping the temperature reduction during baking. Baking at 375°F the whole time will cause the tops to brown too quickly while the insides remain undercooked and gummy. The initial high heat is for the rise, the lower heat is for cooking through.
• Mistake: Not letting them cool properly. It’s so tempting to eat one right away, but the muffins are still cooking from residual heat inside. Cutting into them too soon releases steam and can make them collapse or feel sticky.

Expert Tips

• Tip: For an extra flavour boost, brown your butter. Instead of melting the coconut oil, melt ¼ cup of butter in a saucepan until it foams and turns a nutty golden brown. Let it cool slightly before adding it to the wet ingredients. It adds a incredible depth of flavour.
• Tip: Make them gluten-free. Simply swap the whole wheat pastry flour for a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. The texture might be a touch more delicate, but just as delicious.
• Tip: Create your own mix-ins. Not a chocolate fan? Swap the chips for ½ cup of chopped walnuts or pecans, or even some dried cranberries or blueberries. Just toss them in with the flour to prevent them from sinking to the bottom.
• Tip: Freeze your ripe bananas. If your bananas are getting too ripe but you’re not ready to bake, just peel them, pop them in a zip-top bag, and freeze them. Thaw them at room temperature when you’re ready—they’ll be extra soft and watery, which is perfect for muffins.

FAQs

Can I use a different type of protein powder?
You can, but the results will vary. Whey protein powder tends to give the best texture—light and fluffy. Plant-based powders (like pea or brown rice) can make the muffins a bit denser and more moist, which isn’t a bad thing, just different. I would avoid using 100% collagen peptides as they don’t provide structure and can make the muffins gummy. The key is to use a powder you like the taste of, as its flavour will come through.

My muffins turned out dense. What happened?
The most common culprit is overmixing the batter once the flour was added. Another possibility is that your baking soda or powder might be old and have lost its potency—they typically last about 6 months. Finally, make sure you’re measuring your flour correctly. The best way is to spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag with the cup packs in too much flour, leading to a dry, dense muffin.

Can I make these without eggs?
It’s a bit trickier because eggs provide structure and leavening, but you can try a “flax egg.” For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gels. The muffins will be more dense and moist, but still tasty. I haven’t tested other egg substitutes extensively with this specific recipe, so results may vary.

How should I store these muffins, and how long do they last?
Once completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, I highly recommend freezing them. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can thaw them at room temperature or microwave one straight from the freezer for about 30-45 seconds.

Can I make this into a loaf instead of muffins?
Absolutely! This batter will work well for a loaf. Pour it into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time is much longer because the loaf is deeper, so be patient and check it towards the end. The edges might darken more than the top, which is normal.