Banana Protein Muffins (Easy & Healthy Recipe)

Published: January 7, 2026

Delicious Banana Protein Muffins on a wooden table

Banana Protein Muffins are a delightful, easy-to-prepare treat that brings together the goodness of bananas and protein for a tasty bite that everyone will love. These moist, fluffy muffins burst with the sweet aroma of ripe bananas and are studded with semi-sweet chocolate chips, making every bite a cozy and comforting experience.

Perfect for breakfast, an afternoon snack, or even a guilt-free dessert, these muffins are not only delicious but also a healthy option for the entire family. With minimal ingredients and a simple step-by-step process, you’ll find yourself making these muffins again and again!

Why You’ll Love This Recipe

The beauty of Banana Protein Muffins lies in their simplicity. With just a handful of ingredients, you can whip up a batch that’s both nutritious and satisfying. The quick prep time and the straightforward baking process make this recipe ideal for busy mornings or spontaneous baking sessions. Plus, they’re a fantastic way to use up those overripe bananas sitting on your countertop!

These muffins are a crowd-pleaser—they’re kid-friendly and can easily be packed into lunchboxes or enjoyed as an after-school snack. The addition of protein powder helps to keep you full longer, making these muffins a balanced choice for those on-the-go. And who doesn’t love the indulgent touch of chocolate chips?

Ingredients

3 ripe bananas (mashed): Sweet, creamy, and packed with nutrients. Ripe bananas add natural sweetness and moisture to the muffins, ensuring they’re tender and delicious.
2 large eggs: They provide structure and richness, helping to bind the muffin mixture together.
1/3 cup white sugar: Just the right amount to boost sweetness without overpowering the natural flavors.
3/4 cup sour cream: This creamy ingredient adds moisture and a subtle tang, enhancing the muffins’ overall flavor.
2 cups oat flour (blend oats until fine): A wholesome alternative to regular flour, offering a nutty flavor and a dose of fiber.
2 tsp baking powder: Vital for making the muffins rise and become fluffy.
1 scoop vanilla protein powder (optional): Boosts the protein content, helping you stay satisfied longer.
1 tsp baking soda: Works in tandem with the baking powder to achieve a perfect rise.
1/2 tsp salt: Enhances the overall flavor, balancing the sweetness.
1 1/2 cups semi-sweet chocolate chips (plus extra for topping): Sweet morsels that melt beautifully in the warm muffins, providing a decadent touch.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with muffin wrappers or lightly greasing each cup.
Mash the Bananas: In a large bowl, mash the bananas with a fork until smooth but leave a few small chunks for texture. The ripeness of the bananas will lend to a natural sweetness.
Mix Wet Ingredients: Add the eggs, white sugar, and sour cream to the mashed bananas. Whisk everything together until just combined, ensuring the mixture is velvety and smooth.
Combine Dry Ingredients: Add oat flour, baking powder, protein powder (if using), baking soda, and salt to the wet mixture. Stir gently until you have a smooth batter with no dry streaks.
Incorporate Chocolate Chips: Fold the chocolate chips into the batter, reserving a few for topping if you desire. This step adds delightful pockets of gooey chocolate in each muffin.
Fill Muffin Cups: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. For an extra indulgent touch, sprinkle a few more chocolate chips on top of each muffin.
Bake to Perfection: For mini muffins, bake for 10 minutes. For standard-sized muffins, bake for 18–20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are baked through but still moist.
Cool & Enjoy: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Tips & Tricks

For an added touch of flavor, consider incorporating chopped walnuts or pecans for a delightful crunch.
If you prefer a sweeter muffin, you can slightly increase the amount of sugar or add a tablespoon of honey or maple syrup.
Experiment with different protein powders to find the one that suits your taste best, whether it’s vanilla, chocolate, or a plant-based option.
Wrapping muffins individually in plastic wrap can help retain their moisture and freshness for longer periods.
If you’re pressed for time, you can prepare a large batch and freeze them for later enjoyment.

Serving Suggestions & Pairings

These Banana Protein Muffins are delightful on their own but can be enhanced with a variety of pairings. Serve them warm with a smear of almond butter or coconut oil for an extra indulgent experience. They’re also wonderful alongside a cup of coffee or tea, making them the perfect afternoon treat. Consider presenting them at brunch gatherings, school parties, or leisurely weekend breakfasts with friends and family.

Nutritional Information

Each Banana Protein Muffin contains approximately 160 calories, depending on specific ingredient brands and quantities. These muffins pack in a healthy balance of carbohydrates, protein, and fats to support an energetic lifestyle. They’re not just delicious; they also deliver essential nutrients to keep you going throughout your day.

Storing Tips & Variations

To store your Banana Protein Muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, freeze them individually in plastic wrap and store them in a freezer bag. They’ll last for up to three months. When you’re ready to enjoy them, simply thaw overnight in the fridge or pop them in the microwave for a quick warm-up.

For variations, feel free to experiment with adding spices like cinnamon or nutmeg for an aromatic twist, or swap in different kinds of chocolate chips such as dark chocolate or white chocolate for a different flavor profile.

Conclusion

We encourage you to try this Banana Protein Muffins recipe, as it’s both easy and rewarding. Whether you’re rushing out the door or enjoying a leisurely morning at home, these muffins offer the perfect balance of taste and nutrition. Share your experience with friends and family, and enjoy the joy of baking together!

FAQs

Can I use almond flour instead of oat flour?
Yes, you can substitute almond flour. However, the texture may differ slightly, so you may need to adjust the quantity.
How can I make these muffins vegan?
Substitute the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal and 3 tablespoons of water per egg). Use a dairy-free sour cream option or applesauce for moisture.
What can I substitute for sugar?
You can use coconut sugar, honey, or maple syrup as natural sweeteners, though you may need to adjust the liquid content.
How long do they last?
Stored in an airtight container, these muffins will last for up to three days at room temperature or three months in the freezer.
Can I skip the protein powder?
Yes, you can make the muffins without protein powder. The muffins will still be delicious and flavorful!