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–+ servings
Three chocolate chip protein muffins stacked on a white plate with almonds and chocolate chips around them.

Protein Muffins

Soft banana almond butter muffins made with vanilla protein powder, maple syrup, and chocolate chips. A simple blender muffin recipe for breakfast, snacks, or meal prep.
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Prep Time 10 minutes
Cook Time 18 minutes
rest time 10 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Calories: 214
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Wet 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
  • Dry Ingredients
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt skip if almond butter is salted
  • Mix-In
  • 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 a muffin pan with paper liners or lightly grease the muffin cups.
  2. Add the mashed banana, eggs, maple syrup, almond butter, almond milk, vanilla extract, protein powder, baking powder, and sea salt to a blender.
  3. Blend until smooth and creamy, stopping to scrape down the sides if needed.
  4. Stir in the chocolate chips, or pulse very briefly just until combined.
  5. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
  6. Sprinkle extra chocolate chips on top, if desired.
  7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean.
  8. Cool in the pan for 5–10 minutes, then transfer the muffins to a wire rack to cool completely.

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

  • Use ripe bananas for the best natural sweetness.
  • Natural drippy almond butter blends better than thick almond butter.
  • Skip the sea salt if your almond butter is salted.
  • Different protein powders absorb liquid differently; add 1 tablespoon almond milk if the batter looks too thick.
  • Do not overbake, or the muffins may turn dry.
  • For a dairy-free version, use dairy-free chocolate chips and dairy-free protein powder.

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