These banana protein muffins are the perfect on-the-go breakfast or quick snack. They are made with wholesome ingredients like old fashioned oats, vanilla protein powder and sprinkled with a few vegan chocolate chips for sweet balance.

I usually love getting my workouts in first thing in the morning on an empty stomach—wake up, get it done, and move on with my day. But some mornings? I wake up starving. On those days, I need something quick, light, and satisfying, and these Banana Protein Muffins are exactly that.

Ingredients and Substitutions

When I started making these muffins in the kitchen, I considered all the ingredients that I could add into them. It was important to me to ensure these muffins had simple and clean ingredients but still made sure they were sweet and satisfying. Here’s what I came up with!

• banana– the make these muffins vegan, I used mashed banana as the binding agent. The banana also gives these muffins a naturally sweet flavor. However, you can sub 2 eggs in replace if you want.
• honey– there is only two tablespoons of honey in this recipe, however you can use maple syrup, agave, sugar or even date syrup if you’d like.
• vanilla– vanilla extract is a must in any baked good! It always adds so much flavor.
• almond milk– you may sub any other milk or nut milk alternative.
• oat flour– I make my own oat flour by blending oats in my high speed blender until I have a simple oat flour.
• baking powder– to help these muffins rise.
• cinnamon– to add some flavor.
• salt– to balance out the sweetness.
• ground flax – I love adding this to a lot of my recipes. It blends right in without affecting the flavor and gives the dough a nice, slightly nutty texture.
• vanilla protein– I used nuzest vanilla protein powder, but feel free to use any type or even flavor that you’d like.
• chocolate chips– non-dairy chocolate chips to ensure this recipe is plant-based. Feel free to use any flavor chocolate chips that you’d like!

How to make banana protein muffins

These banana protein muffins are so easy to make. From start to finish you’ll be enjoying these muffins in just under 35 minutes. The longest part is waiting for them to bake in the oven.

To start, preheat the oven to 350F and prepare a muffin tin by either spraying it with non-stick spray or lining it with cupcake liners.

Then, in a large mixing bowl add in the bananas and then mash really well. I like to use a fork, but a potato masher will work great here. You want to mash the bananas down until there is little to no chunks.

Next, add in the honey, vanilla and almond milk and mix until ingredients are combined. Set this mixture aside.

In a separate bowl, combine oat flour, baking powder, cinnamon, salt, ground flax, and vanilla protein powder. Mix with a whisk until ingredients are well incorporated. Then add dry ingredients to wet and mix with a spatula until a thick batter is formed.

Add the batter to the prepared muffin tin and top off with chocolate chips. Slightly press the chocolate chips into the batter so they stick during baking time.

Place the muffins in the center of the oven and bake for 20 minutes.

Remove from oven and allow to cool for 20-30 minutes before removing from the liners. Enjoy!

These are best stored in the fridge and enjoyed within 4-5 days.

If you make this Banana Muffins, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

Pin Print

Banana Muffins (with Protein Powder)

4.67 from 3 ratings

Hannah Kling

Banana Muffins make a perfect breakfast or quick snack option. These muffins are dairy free, vegan and are packed with vanilla protein powder. They are both easy to make and turn out delicious every time!

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

• 1 cup mashed banana (about 2 bananas)
• 1 Tbsp honey
• 1 tsp vanilla
• 1/2 cup almond milk
• 1 cup oat flour
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 Tbsp ground flax
• 1/2 cup vanilla protein powder
• 1/4 cup chocolate chips for topping

Instructions

• To start, preheat the oven to 350F and prepare a muffin tin by either spraying it with non-stick spray or lining it with cupcake liners.
• Then, in a large mixing bowl add in the bananas and then mash them really well. I like to use a fork, but a potato masher will work great here. You want to mash the bananas down until there is little to no chunks.
• Next, add in the honey, vanilla and almond milk and mix until ingredients are combined. Set this mixture aside.
• In a separate bowl, combine oat flour, baking powder, cinnamon, salt, ground flax, and vanilla protein powder. Mix with a whisk until ingredients are well incorporated.
• Then, add dry ingredients to the wet and mix with a spatula until a thick batter is formed.
• Add the batter to the prepared muffin tin and top off with chocolate chips. Slightly press the chocolate chips into the batter so they stick during baking time.
• Place the muffins in the center of the oven and bake for 20 minutes.
• Remove the muffins from the oven and let them cool for 20-30 minutes before removing from the liners. Enjoy!
• These muffins are best stored in the fridge and enjoyed within 4-5 days.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!