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Banana protein muffin cut open to show a moist crumb and melted chocolate chips inside.

Protein Banana Muffins

Soft flourless protein banana muffins made with ripe banana, eggs, almond butter, vanilla protein powder, maple syrup, and chocolate chips.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 214
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup mashed banana
  • 3 large eggs
  • 1/4 cup maple syrup
  • 1 cup natural drippy almond butter
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt omit if almond butter is salted
  • 1/2 cup chocolate chips

Equipment

  • Blender
  • Muffin pan
  • Paper muffin liners
  • Measuring cups
  • Measuring spoons
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line or lightly grease a muffin pan.
  2. Add the mashed banana, eggs, maple syrup, almond butter, almond milk, vanilla, protein powder, baking powder, and salt to a blender.
  3. Blend until smooth, scraping down the sides as needed.
  4. Stir in the chocolate chips or pulse very briefly.
  5. Divide the batter between the muffin cups, filling each about 3/4 full.
  6. Add a few extra chocolate chips on top if desired.
  7. Bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool in the pan for 5–10 minutes, then transfer to a wire rack.

Nutrition

Calories: 214kcalCarbohydrates: 17gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 47mgSodium: 142mgPotassium: 255mgFiber: 3gSugar: 11gVitamin A: 80IUVitamin C: 2mgCalcium: 92mgIron: 1.4mg

Video

Notes

  • Measure the banana after mashing.
  • Use ripe bananas.
  • Use natural drippy almond butter.
  • Use the protein powder from your tested recipe for the most predictable texture.
  • Don’t overblend after adding chocolate chips.
  • Begin checking at 18 minutes.
  • Let the muffins cool before peeling away the liners.
  • Refrigerate up to 5 days or freeze up to 2 months.

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