woman's hand holding one of the Banana Nut Protein Muffins with a bite taken out
4.42 from 12 votes
Nutrition Facts
Banana Nut Protein Muffins
Amount Per Serving (1 muffin)
Calories 108 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 1.9g
Cholesterol 15.5mg5%
Sodium 45mg2%
Potassium 123.5mg4%
Carbohydrates 15g5%
Fiber 1.6g7%
Sugar 4.1g5%
Protein 5g10%
Vitamin A 380IU8%
Vitamin C 2.1mg3%
Calcium 83mg8%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Banana Nut Protein Muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Lovely tasting banana nut protein muffins that will fill you up for hours and give you the energy to start your day right!
  • 1 cup spelt, whole wheat, whole wheat pastry or all-purpose flour
  • 1/2 cup protein powder*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 3 large extra ripe bananas, mashed
  • 1 large egg
  • 1 tablespoon oil**
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pancake or maple syrup or honey
  • 1/4 cup chopped raw pecans or walnuts (optional, for topping)
  1. Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray, if needed.

  2. In a large mixing bowl, combine mashed bananas (I mashed mine in my blender) with egg, oil, maple syrup and vanilla. Stir vigorously until the mixture is smooth. 

  3. In a separate bowl, combine the dry ingredients- flour, protein powder, baking powder, baking soda, salt, cinnamon and cornstarch. For best results, spoon flour into cup (rather than scooping with cup) and then level using a butter knife. Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't overmix.

  4. Spoon batter into the prepared muffin tins filling each one completely full and top with chopped nuts. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.

  5. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Recipe Notes

*Use an additional 1/2 cup flour, if not using protein powder.

**Use any oil variety that you have on hand. I like olive oil, coconut oil or avocado oil.

STORAGE: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

CHANGE IT UP: You could really go crazy with add-ins here. Fold in up to ¾ cup chocolate chips, fresh blueberries, diced strawberries, chopped dried cranberries and/or an additional 1/2 cup chopped pecans. 

SERVING SUGGESTIONS: These muffins are great on their own, with a pat of butter, or spread with almond butter or jam. 

MAKE IT EGG FREE: I’m confident that these muffins will turn out well with flax eggs!

MAKE IT VEGAN: Substitute flax eggs for regular eggs and use maple syrup instead of honey.

MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well.

Author: Kim
Course: Breakfast, Snacks
Cuisine: American
Keyword: banana muffins, banana protein muffins, healthy banana muffins

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