Banana Nut Protein Muffins

These banana nut protein muffins are a great way to start your day with a healthy breakfast the whole family will love! They have 9 grams of protein per muffin, are lower in added sugar, and are a perfect meal prep recipe, along with zucchini breakfast muffins, cinnamon sugar pumpkin muffins, and espresso chocolate chip protein muffins.

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These healthy banana protein muffins are a spin on my healthier banana bread recipe and are made with wholesome ingredients, making them a delicious sweet treat when a craving hits. I use whey protein powder (specially whey isolate, not concentrate) to boost the protein content. Be mindful that different types of protein powders (like whey isolate versus plant-based protein) will yield different results!

Jump to:

• Equipment
• Ingredients
• How to Make Banana Nut Protein Muffins
• Variations and Substitutions
• Pro Tips
• Storage
• Banana Nut Protein Muffins

Equipment

• Muffin tin - a 12-muffin muffin tin is perfect for this recipe
• Muffin liners - these aren't necessary if you prefer no liners but I'm a fan of using muffin liners to keep transporting muffins clean!
• Large bowl - I recommend using at least a 4-quart mixing bowl to ensure there's enough space for all of the ingredients when everything is combined.
• Whisk - using a whisk to combine the ingredients ensures even mixing.
• Measuring cups - I'm a big fan of using the ⅓ measuring cup to scoop batter into the prepared muffin tin for uniform muffin size!
• Food scale - a food scale is perfect if you prefer measuring ingredients by weight. It allows for more precise measuring, especially with baking!

Ingredients

Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.

• Ripe bananas - it's important to use ripe bananas for these banana protein muffins! As bananas ripen, they produce more sugar and are therefore sweeter. Bananas are a good source of vitamin B6, fiber, and potassium!
• Vanilla protein powder - it's important to use whey isolate in this recipe. A lot of protein banana muffin recipes use whey concentrate, which has more carbohydrates and fat than isolate, or a plant-based protein powder, which has different macros as well. I prefer using whey isolate as it's the purest form of whey protein! Different types of protein will alter the texture of these muffins.
• White whole wheat flour - this flour is a better source of whole grains than all-purpose flour, but you could substitute all-purpose flour!
• Large eggs - it's important to have these at room temperature so they mix into the batter easier to prevent overmixing!
• Pure maple syrup - not all maple syrups are created equal! A lot of cheaper maple syrups are mostly corn syrup so be sure to check in the ingredients label. It's worth splurging on pure maple syrup as it's a more natural sugar!
• Pure vanilla extract - this helps to enhance the overall flavor of the muffins. Another ingredient worth getting a higher quality version of!

How to Make Banana Nut Protein Muffins

Variations and Substitutions

Banana muffin recipes can be so versatile! Here are some of my favorite ways to switch up this classic recipe:

• Add chocolate chips (milk, dark, white)
• Use chopped peanuts, almonds, or pecans in addition to/in lieu of walnuts
• Swirl natural peanut or almond butter into each muffin

As for substitutions:

• You can substitute all-purpose flour for white whole wheat flour.
• I tried these muffins using almond flour but the texture was a little bit wet due to the fat content of almonds. Oat flour may give them a different texture as well but I haven't tried this!
• Vegan protein powder may result in a different texture and flavor.
• Chocolate protein can be substituted for vanilla!

Pro Tips

Since these healthy banana muffins contain some protein, they make a great balanced snack or dessert. If I'm having these as part of a breakfast, I'll add another source of protein just to boost the protein a little bit more. My favorite pairing is some plain or vanilla Greek yogurt or a veggie frittata!

Storage

Store these banana muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. They last in the freezer for up to 2 months. I've also used a large freezer bag and it works well (and sometimes takes up less space than a container)!

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