These Healthy Banana Protein Muffins are the perfect nutritious breakfast! Gluten/dairy free and packed with protein, they’re delicious + easy to make!
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Oh healthy banana protein muffins, how I love you. This is one of the first healthy recipes I EVER came up with, and to this day – it’s one of my favorites.
Who wouldn’t want to eat a gluten free, protein packed version of banana bread (in much cuter muffin form?!)
These protein muffins are easy to make, super delicious and only require a few ingredients!
I’m SUPER excited to be sharing the recipe for these healthy banana protein muffins as part of the Muffin Week Collab with some of my other blogging friends.
In case you didn’t see it in my Healthy Lemon Chia Seed Muffin Recipe, I’ve teamed up with some amazing blogging friends to share delicious muffin recipes with all of you!
These easy protein muffins are super simple to make and something I used to meal prep them ALL the time in college.
I was lucky enough to live at home while at school, so I was able to prep + bring my meals to school with me (no nasty dining hall food, thank you very much).
When I started eating less processed, and cutting sugar out of my diet I was on a quest to make all of my favorite things healthier, and after making a Healthy Banana Bread Recipe I wondered if I could turn it into muffins with some added protein?
Even though I’m not going back to school this year… with fall coming up it’s making me feel nostalgic and want these healthy banana bread protein muffins! I promise you’ll love them.
What makes these banana protein muffins healthy?
- Added protein – Muffins are typically loaded in sugar and carbs and have little to no protein in them. This recipe has protein powder in it making these muffins a more balanced meal!
- gluten free oat flour – I used gluten free oat flour in this recipe rather than bleached white flour. Oat flour is a great source of whole grains and so much better for you than regular white flour! This is the oat flour I like
- Low in sugar – This recipe is sweetened only by ripe bananas and a touch of honey (and some chocolate chips for good measure) Many banana muffin recipes are loaded with sugar, but this has only 10g of all natural sugar per muffin.
- Heart healthy fats – Instead of using butter or canola oil, this recipe uses coconut oil to keep it moist, and you can also add some walnuts in it for healthy fats!
My bananas aren’t ripe.. can I still make these Healthy Banana Protein Muffins?
Yes you can. For best results, your bananas should be brown and spotty. As bananas ripen they get sweeter and softer, making them perfect for banana bread!
However, as long as your bananas aren’t green, you can make this recipe. Yellow bananas will work just fine. I recommend microwaving them for about 20-30 seconds so they are easier to mash!
Things we used to make Healthy Banana Protein Muffins:
- muffin pan
- muffin liners – these are a must for your muffins not sticking!
- coconut oil
- oat flour
- protein powder
- flax seed meal
- almond meal
- baking powder
- baking soda
- dark chocolate chips
Substitutions for this Healthy Banana Protein Muffins Recipe:
- To make vegan: replace 1 egg white with 1 flax egg. Sub honey with maple syrup, use vegan protein powder.
- To make nut free: sub almond meal with coconut flour
- WW Freestyle note: Use Lily’s chocolate to save 1 SP per serving
Love healthy muffin recipes? Try these!
Healthy Banana Protein Muffins
- 1 cup mashed banana approx 2 large bananas
- 1 egg
- 4 tablespoons honey
- 3 tablespoons coconut oil melted+ cooled
- 3/4 cup gluten free oat flour
- ¼ cup protein powder
- 1 tablespoon flax seed meal
- 2 tablespoons almond meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup dark chocolate chips
- Preheat oven to 350 and prepare a lined or greased muffin tin.
- In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.
- Add in all remaining dry ingredients until batter has formed.
- Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the muffin