Name: Banana Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup mashed very ripe banana (about 2-3 medium bananas); 2 large eggs; ¼ cup plain Greek yogurt (preferably full-fat); ¼ cup pure maple syrup; 2 tablespoons coconut oil (melted and slightly cooled); 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; ½ cup Garden of Life RAW Organic Protein Powder (Vanilla); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup mini chocolate chips (plus more for topping if desired); Nonstick cooking spray (for the muffin liners)

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Soft, moist, and full of banana flavor, these banana protein muffins make an easy breakfast or snack the whole family will love. Made with Greek yogurt and vanilla protein powder, each muffin contains approximately 7 grams of protein. Ripe bananas and maple syrup add sweetness, while mini chocolate chips are folded into every bite. Best of all, they’re ready in just 30 minutes.

Three golden banana protein muffins with mini chocolate chips stacked on a white plate, surrounded by additional muffins, banana slices, scattered chocolate chips, and whole yellow bananas in the background.

Protein Banana Muffins – Things to Know
Ingredients and Substitutions
How to Make Banana Protein Muffins
Tips for the Best Banana Protein Muffins
Storage and Freezing
More Easy Breakfast Recipes
Banana Protein Muffins Recipe

Back-to-school with a middle schooler is equal parts exciting and terrifying. Exciting because I’ll have about six hours to work alone and uninterrupted while my hormonal, pre-pubescent child practices being a well-adjusted human under the care of someone other than me. Terrifying because no one in my house is a morning person – me least of all.

My current strategy is simple: stock the freezer with delicious make-ahead breakfasts and after-school snacks, so I don’t have to think about food before I’ve even had my coffee. This banana protein muffin recipe is one of my favorites because the muffins are easy to make, easy to warm up, and so good that no one complains about eating one on the way out the door.

Protein Banana Muffins – Things to Know

Unlike many protein muffin recipes, these are made with regular all-purpose flour for the soft, tender texture of a classic banana muffin. Mashed banana and Greek yogurt keep them moist, while vanilla protein powder adds a protein boost without giving them an overpowering protein-powder flavor. They require no blender, specialty flour, or hard-to-find ingredients. Simply mix the batter, fold in the chocolate chips, and bake.

Ingredients and Substitutions

Overhead layout of bananas, eggs, all-purpose flour, vanilla protein powder, baking powder, salt, cinnamon, maple syrup, Greek yogurt, coconut oil, vanilla extract, baking soda, and mini chocolate chips in white and clear bowls, with black text labels identifying each ingredient. — Simple ingredients for homemade banana protein muffins.

Bananas: The riper, the better. Look for bananas with plenty of brown spots for the sweetest flavor and softest texture. You’ll need about 1 cup mashed, or 2-3 medium bananas.
Eggs: Two large eggs help hold everything together and give the muffins structure.
Greek yogurt: Greek yogurt adds protein and helps keep the muffins soft and moist. I prefer full-fat Greek yogurt for the best texture, but low-fat will also work.
Maple syrup: Adds a little extra sweetness without overpowering the banana flavor.
Coconut oil: Melt the coconut oil, then let it cool slightly before mixing it with the eggs and yogurt. A neutral-flavored oil like canola oil will also work.
Vanilla extract: A little vanilla brings out the sweetness of the bananas and complements the vanilla protein powder.
All-purpose flour: Regular all-purpose flour gives these muffins the soft, familiar texture of classic banana muffins. I haven’t tested this recipe with almond flour, oat flour, or gluten-free flour.
Vanilla protein powder: I tested this recipe using Garden of Life RAW Organic Protein Powder in Vanilla. It is a plant-based protein powder, and it gives the muffins extra protein without an overpowering flavor. Protein powders vary in sweetness and how much liquid they absorb, so using a whey-based powder or another plant-based blend may produce slightly different results.
Baking powder and baking soda: Using both helps the muffins rise and keeps them from feeling too heavy.
Cinnamon and salt: Cinnamon adds warmth, while a little salt balances the sweetness.
Mini chocolate chips (optional): Mini chocolate chips spread more evenly throughout the batter, so you get a little chocolate in every bite. Regular chocolate chips or chopped chocolate may also be used.

How to Make Banana Protein Muffins

Mashed ripe bananas in a round white bowl with a silver spoon, arranged on a white marble surface beside a black-and-white checkered kitchen towel. — Mash the ripe bananas until mostly smooth.

A mound of pale flour and vanilla protein powder mixture added to banana muffin batter in a large cream-colored mixing bowl with a handle, beside a black-and-white checkered towel. — Add the dry ingredients to the wet ingredients.

Mix the wet ingredients. Mash the bananas, then whisk in the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla.
Add the dry ingredients. Whisk the flour, protein powder, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir the dry mixture into the wet ingredients just until combined, then fold in the chocolate chips.
Fill the pan. Divide the thick batter between 12 lined muffin cups and add a few extra chocolate chips on top.
Bake. Bake at 350°F for 18-22 minutes, checking early to avoid overbaking. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.

Thick tan banana protein muffin batter topped with mini semisweet chocolate chips in a large cream-colored mixing bowl, set beside a black-and-white checkered towel. — Fold the mini chocolate chips into the batter.

Twelve white paper muffin liners filled with tan banana protein muffin batter and topped with mini chocolate chips in a dark gray metal muffin pan on a white marble surface. — Divide the batter evenly among 12 muffin cups.

Tip: A few lumps of banana are perfectly fine, but avoid over-mixing the batter. This helps keep the muffins soft and tender rather than dense.

Banana protein muffin torn open to reveal a soft, moist golden crumb with melted mini chocolate chips, resting in an opened white paper liner on a white plate.

Tips for the Best Banana Protein Muffins

Grease the liners: Protein muffin batter can be more prone to sticking than traditional muffin batter. Lightly coat the paper liners with nonstick cooking spray before adding the batter, or use parchment-style liners.
Watch the baking time: Protein muffins can dry out quickly, so begin checking them at 18 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs.
Make mini muffins: Divide the batter among lined or greased mini muffin cups and begin checking them after 10 minutes. Mini muffins generally need about 10-14 minutes to bake, depending on the pan and oven.
Make it a complete breakfast: Enjoy a muffin with a spoonful of peanut or almond butter, or Greek yogurt, cottage cheese, scrambled eggs, or a piece of fruit. You could also serve it with a green smoothie or strawberry banana smoothie for a more substantial breakfast.
Be careful with flour substitutions: Almond flour, oat flour, coconut flour, and most gluten-free flours cannot be substituted one-for-one for all-purpose flour. They absorb moisture and provide structure differently, so changing the flour may significantly affect the texture and baking time. I have only tested this recipe with all-purpose flour.

Golden banana protein muffin topped with mini chocolate chips in a white paper liner on a white plate, surrounded by fresh banana slices with whole yellow bananas softly blurred in the background. — Soft, lightly sweet, and filled with banana and chocolate.

Storage and Freezing

Room temperature: Store the muffins in an airtight container at room temperature for up to 2 days. Let them cool completely before storing so condensation does not make the tops sticky.
Refrigerator: Refrigerate the muffins in an airtight container for up to 5 days. Chilling can make muffins feel slightly firmer, so I recommend warming them briefly before serving.
Freezer: Once completely cooled, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. You can also wrap them individually before freezing, which makes it easy to grab one at a time.
To thaw: Let a frozen muffin thaw overnight in the refrigerator or at room temperature for about 1-2 hours.
To reheat: Microwave a refrigerated muffin for about 10-15 seconds or a frozen muffin for 20-30 seconds, adding more time as needed. For a freshly baked texture, warm the muffins in a 300°F oven for about 5-10 minutes.

Still have a few overripe bananas on the counter? Try my bakery-style Banana Nut Muffins or a warm loaf of homemade, classic Banana Bread.

Banana Protein Muffins

Table of Contents

Protein Banana Muffins – Things to Know

Ingredients and Substitutions

How to Make Banana Protein Muffins

Tips for the Best Banana Protein Muffins

Storage and Freezing

More Easy Breakfast Recipes

Croissant Breakfast Sandwich (Freezer-Friendly!)

Avocado Toast

Baked Oatmeal

Overnight Oats Recipe