These fluffy banana protein muffins are naturally sweetened to avoid sugar highs for breakfast. The best part is that all the creamy peanut butter and chocolate chips will still make you feel like you’re having dessert in the morning.
Easy Banana Protein Muffins Recipe
These sweet banana protein muffins are an easy breakfast solution you’ll love for hectic mornings. They’re packed with wholesome ingredients like creamy yogurt and oats to help you stay full. Lots of mashed bananas and peanut butter add natural sweetness as well as moisture to each bite. Whether you prefer to bake them fresh or freeze them for later, their hints of earthy cinnamon and yummy chocolate chips will turn these muffins into your new favorite go-to breakfast.
Why You’ll Love These Protein Muffins
This dessert-for-breakfast recipe helps you start the day off on the right foot.
- Easy like a box mix. Stir the wet ingredients, then the dry ones, mix everything, and bake.
- Quick. You’ll have more muffins than you need for the week ready in just 30 minutes.
- Freezer-friendly. Pop them out of the freezer for a last-minute breakfast.
- Great for on-the-go. Don’t worry about cooking in the morning. Just throw these muffins into your bag on your way out to work!
What You’ll Need
Bananas, peanut butter, and chocolate chips are a dreamy breakfast-for-dessert flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.
- Bananas – I recommend ripe to over-ripe bananas for this.
- Peanut butter – Use creamy or crunchy.
- Vanilla yogurt – Feel free to use unsweetened plain yogurt.
- Nut milk – Almond, coconut, or cashew milk are great.
- Vanilla extract – Swap it for almond extract.
- Vanilla protein powder – Plain protein powder is okay as well.
- Quick oats – They can be gluten-free or regular oats.
- Baking soda – Don’t swap it for baking powder.
- Baking powder – Always check the expiration date before adding it in.
- Ground cinnamon – Go ahead and use ground nutmeg.
- Chocolate chips – Choose dairy-free or regular ones.
How to Make Banana Protein Muffins
These breakfast protein muffins are just like making regular muffins. The key is to not over-mix. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Preheat the oven. Preheat the oven to 375F. Grease a muffin tray with cooking spray or add muffin liners.
- Prepare the wet ingredients. Combine the bananas, peanut butter, yogurt, milk, and vanilla extract in a large bowl. Stir until the mixture is completely smooth.
- Combine the dry ingredients. Whisk the protein powder, oats, baking powder, baking soda, cinnamon, and 1/2 cup chocolate chips until well combined.
- Mix them. Combine the wet and dry ingredients. Gently stir until thoroughly combined.
- Fill the tray. Fill each cavity about 2/3 of the way with batter. Sprinkle the remaining chocolate chips on top.
- Bake. Pop the muffins into the oven for 18 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven, let them cool for 10 minutes, and serve.
Tips & Variation Ideas
Take these banana protein muffins over the top with a jammy center or cream cheese frosting.
- Make them chocolatey. Swap the vanilla protein powder for a chocolate one.
- Add a center. Carefully carve out a hole about the size of 2 teaspoons from the top of the muffin. Fill it with peanut butter, almond butter, jam, etc. Pipe frosting on top and enjoy.
- More add-ins. Add 1/4-1/2 cup dried cranberries, raisins, shredded coconut, or chopped pecans into the batter for more flavor and texture.
- Choose re-usable liners. You’ll be making this recipe on repeat so you might as well use silicone muffin-liners that you can wash and re-use.
- Don’t over-mix. Only stir the batter until just combined so it’s okay if a few lumps remain. Over-mixing leads to a dense, rubbery crumb.
- Add frosting. Pipe your favorite frosting on top for more of a dessert-feel. I love these muffins with vanilla or cream cheese frosting.
How to Store Protein Muffins
Keeping some in the freezer is always super convenient for a last-minute breakfast.
- Fridge: Refrigerate them in an airtight container away from strong-smelling foods for up to 7 days. Set them on the counter for 5-10 minutes before serving so they come down to room temperature.
- Freezer: Wrap each cooled muffin in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.
More Muffin Recipes to Try
- Bread Pudding Muffins
- Apple Pie Protein Muffins
- Blueberry Protein Muffins
- Pumpkin Spice Protein Muffins
- Double Chocolate Protein Muffins
Banana Protein Muffins
- 2 large bananas mashed
- 1/3 cup creamy organic peanut butter
- 1-5 ounce container vanilla yogurt
- 1/2 cup nut milk (almond, coconut, cashew will work here)
- 1 tea vanilla extract
- 1 cup grass fed vanilla protein powder
- 1 cup gluten free quick oats process into flour (use your food processor)
- 1/2 tea baking soda
- 1 1/4 tea baking powder
- 1 tea ground cinnamon
- 3/4 + cup dairy free chocolate chips divided
- Preheat oven to 375 degrees F and lightly spray non-stick 18 muffin tin with cooking spray or line cups with parchment papers.
- In a large bowl, mix mashed bananas, peanut butter, yogurt, milk, and vanilla extract.
- In a medium bowl add together protein powder, ground oats, baking powder, baking soda, cinnamon, 1/2 cup of the chocolate chips stir to combine.
- Pour dry ingredients into wet and stir to blend together evenly.
- Fill the cups about 2/3 of the way, sprinkle remaining chocolate chips over each muffin (I may have added a few more chips)
- Bake for 18 minutes, or until center is set.