High Protein Banana Muffins
Looking for a delicious, healthy treat to fuel your day? These High Protein Banana Muffins are packed with protein (8g each) and flavor and perfect for a quick breakfast, snack or post-workout meal! 🍌

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If you’re like me and you’re always looking for easy ways to sneak extra protein into your diet, you’re going to love these muffins! They’re hearty, wholesome, and have a lightly sweet banana flavor.
Why You Will Love High Protein Banana Muffins
Ingredients Needed for Healthy Gluten Free Banana Muffins
Ingredient quantities for this easy high-protein muffin recipe are located in the recipe card at the end of the post.
- Old-fashioned oats
- Cinnamon
- Baking powder
- Protein powder of choice that contains 25-30g protein per serving – here is the protein powder I use (it’s a whey isolate free of added sweeteners, but you can use what you prefer)
- Maple syrup, honey, or sweetener of choice
- Vanilla extract
- Eggs
- Non-fat plain Greek yogurt – or vanilla if you’d like (just make sure it doesn’t contain added sugar)
- Ripe bananas
- Optional: Ground flax seeds or whole or ground chia seeds (to add more texture)
I haven’t tested this recipe with regular flour, but if you would like to give it a try, you can try 2/3 cup flour – white or wheat – instead of 1 cup oats. If you give this a try, please let me know in the comments how it worked for you! 🙂
How To Make High Protein Banana Muffins (Quick Overview)
The steps below are just a quick overview of how to make the high protein muffins. The full process in detail is located in the recipe card at the end of the post.
These are super easy to make in the blender!
First, preheat your oven to the temperature listed on the recipe card (at the end of the post) and prepare a muffin pan by spraying it with non-stick spray or adding muffin liners. I personally use these convenient non-stick silicone liners.
Add the oats to a blender and pulse them until they resemble coarse flour, like this:

Add the cinnamon, baking powder, and protein powder, then give it another quick pulse to mix. (If you’re adding flax seeds or chia seeds, throw them in now too!)
Add the rest of the ingredients…

… and blend until smooth.

Pour the batter into the muffin tin, filling each about 3/4 full, and bake for 16-18 minutes, until the tops are lightly golden and a toothpick comes out mostly clean.

Allow muffins to cool for ten minutes in the pan before you move them to a wire rack to cool completely. These aren’t the prettiest muffins, but they get the job done!

Serve and enjoy! These can be stored in the fridge for up to 3 days.

Quick Flavor Note 🍌
Keep in mind that these are muffins designed to help add protein to your diet. They are tasty (I eat one or two every day!), but they are not bakery-style muffins made tons of sugar and flour. If you’re looking for a muffin that is identical to something you would find at a bakery, this isn’t the best recipe for you.
More High Protein Desserts



I hope you love these muffins! Each muffin contains 8g of protein.
If you want to make these extra-delicious and add more protein, you can make a quasi-frosting out of Greek yogurt and protein powder, or even just vanilla Greek yogurt.

More High Protein Recipes
- Packed with protein from lean ground beef and loaded with beans, this hearty high protein taco soup is a flavorful way to hit your protein goals. Plus, it’s easy to meal prep and tastes even better the next day!
- Classic comfort food, but protein-packed! With tender beef chunks, nutrient-dense veggies, and savory broth, this homemade beef stew is as satisfying as it is nutritious.
- Quick, simple, and overflowing with lean chicken protein and fresh veggies like zucchini. Chicken and zucchini stir fry is perfect for a healthy, balanced meal in under 30 minutes.
- Make these perfectly cooked and juicy, air fryer chicken breasts! They are easy to make and can be paired with just about any side for a satisfying, protein-rich meal.
- Bursting with flavor and healthy fats, this lemon and garlic salmon dish is a powerhouse of protein and omega-3s. Great for dinner when you want something light yet filling!
- A cozy, cheesy casserole that’s loaded with shredded chicken and zucchini. High in protein, low in carbs, this zucchini and chicken casserole is ideal for prepping ahead of a busy week!






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High Protein Banana Muffins

Ingredients
- 1 cup dry old-fashioned oats
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 serving protein powder (to provide 25-30g protein)
- 1 tbsp maple syrup, honey, or sweetener of choice
- 1 tsp vanilla extract
- 3 eggs
- 1 cup non-fat Greek yogurt
- 1 cup mashed ripe bananas (about 1 large banana)
- Optional: 2 tbsp ground flax seeds or whole or ground chia seeds (to add more texture)
Instructions
- Preheat oven to 375 F. Prepare a muffin pan by spraying it with non-stick spray or lining it with muffin liners.
- To a blender, add oats. Pulse until the oats resemble coarse flour.
- Add cinnamon, baking powder, and protein powder and pulse to combine. (If adding flax seeds or chia seeds, add them at this step.)
- Add remaining ingredients, then blend until smooth.
- Pour into a lined muffin tin (about 3/4 full) and bake for 16-18 minutes until lightly browned on top and a toothpick comes out mostly clean.
- Remove pan from the oven. After 10 minutes, transfer the muffins to a wire rack to cool completely.
Notes
- I used these silicone muffin liners
- Store in the fridge in an airtight container for up to 3 days
Nutrition Estimates (Per Serving)
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.

