Need a breakfast that powers you through until lunch? These banana muffins with protein are the most delicious way to fuel your mind and body for the long haul. Packed with satiating ingredients that deliver big banana flavors, you’ll be ready for even the most hectic day ahead.
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Table of Contents
Why You’ll Love This Recipe
- Fluffy: These high-protein banana muffins are soft and fluffy, not dry and crumbly, giving you a fabulous texture in every bite.
- Satiating: With vegan protein muffins, you’ll feel naturally fuller for longer without hunger pangs derailing your concentration.
- Protein-packed: Not only do these taste amazing, but they deliver plenty of protein that helps keep you going.
Nutrition For Mental Health
As a nutritionist, I love yogurt, and these dairy-free protein muffins are made with plant-based yogurt. Unfortunately, the probiotics in the yogurt don’t survive the high heat of baking. However, vegan yogurt can be a great way to add plant-based protein into your diet.
Bananas are a good source of vitamins C, B6, and potassium. A cross-sectional, population-based survey found that a higher intake of B vitamins in your diet is associated with a lower prevalence of anxiety, depression, and stress symptoms.
Ingredients + Substitutions
Don’t put these banana protein muffins on hold if you’re missing an ingredient! Here are substitutions you can make to get them into the oven now!
- Protein: These protein muffins with banana primarily get their protein from vegan protein powder and plant-based yogurt.
- Butter: If you don’t have butter on hand, melted coconut oil can also be used as a substitute.
- Sweetener: If you don’t like maple syrup or have run out, then any other liquid sweetener will work just fine. (Such as agave!)
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Healthy High-Protein Banana Muffins
Banana and protein muffins are one of the simplest things you can make. Just a few steps are all it takes, and in 15 minutes, these will be coming in hot out of your oven!
- Preheat your oven to 350°F/180°C. Place muffin liners in muffin tin or spray pan with cooking oil.
- Prepare the flax egg and set it aside. Add bananas to a medium bowl and mash them. Add the remaining wet ingredients to the bowl (including flax egg) and stir until well combined.
- Add dry ingredients to a large mixing bowl and whisk until combined. Pour the wet ingredients over the dry and stir until thoroughly combined, but avoid over-mixing.
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- Divide the batter evenly between the muffin pan (the muffin batter should be a little below the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill the muffin tin.) Bake for about 15 minutes or until a toothpick inserted comes out mostly clean. (It may have a smidge on it because of the banana.)
- Serve warm or at room temperature. Add a cinnamon glaze or maple glaze over the top for extra sweetness.
Servings Ideas
Healthy banana protein muffins are great all on their own, though if you want a little something to go with them, I’ve got ideas! For a big appetite, make it with my baked home fries and vegan scrambled tofu. Want more sweet options? Serve these vegan protein muffins with matcha chia seed pudding or overnight oats with chia. Since they’re so filling, they’re also divine with a breakfast beverage like my matcha latte with mango, oat milk matcha, or coffee bubble tea. On the other hand, if you are looking for extra nourishment, pair these banana protein muffins with a blueberry banana strawberry smoothie or a banana and strawberry smoothie without yogurt.
Storage Tips
Banana protein muffins keep well in an airtight container at room temperature, though if you want to have them around for more than 3 days, you can put them in the fridge for up to one week. For longer storage, stick them in the freezer for up to 3 months, which is also ideal for speedy meal prep and grab-and-go breakfasts.
FAQ
A lot of protein powder will work just fine. However, my favorite is Truvani vegan pea protein powder (vanilla for this recipe).
It’s so easy! This is my basic recipe for how to make a flax egg.
Yes, you can add protein powder, though if you are vegan, the type of protein powder matters. With this recipe, I use vanilla protein powder that adds an extra layer of sweet flavor while helping you fuel up with what you need to start your day strong.
More Vegan Muffin Recipes
If you tried this Protein Banana Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Protein Banana Muffins
Equipment
Ingredients
- 2 flax eggs
- 1/3 cup vegan butter, melted
- 2 medium overripe bananas, mashed
- 3/4 cup Vegan Vanilla Unsweetened Greek Yogurt*
- 1/4 cup applesauce
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vegan vanilla protein powder**, (this is about 2 scoops)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
Instructions
- Preheat your oven to 350°F/180°C. Place muffin liners in muffin tin or spray pan with cooking oil.
- Prepare the flax egg and set it aside. Add bananas to a medium bowl and mash them. Add the remaining wet ingredients to the bowl (including flax egg) and stir until well combined.
- Add dry ingredients to a large mixing bowl and whisk until combined. Pour the wet ingredients over the dry and stir until thoroughly combined, but avoid over-mixing.
- Divide the batter evenly between the muffin pan (the muffin batter should be a little below the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill the muffin tin.) Bake for about 15 minutes or until a toothpick inserted comes out mostly clean. (It may have a smidge on it because of the banana.)
- Serve warm or at room temperature. Add a cinnamon glaze or maple glaze over the top for extra sweetness.
Video
Notes
**The type of protein you use will impact the protein content of these muffins. I used my favorite vegan vanilla protein powder, which has the highest protein content per gram I have found. Storage Tips
Banana protein muffins keep well in an airtight container at room temperature, though if you want to have them around for more than 3 days, you can put them in the fridge for up to one week. For longer storage, stick them in the freezer for up to 3 months, which is also ideal for speedy meal prep and grab-and-go breakfasts.
Nutrition
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Reference
Mahdavifar, B., Hosseinzadeh, M., Salehi-Abargouei, A., Mirzaei, M., & Vafa, M. (2021). Dietary intake of B vitamins and their association with depression, anxiety, and stress symptoms: A cross-sectional, population-based survey. Journal of affective disorders, 288, 92–98. https://doi.org/10.1016/j.jad.2021.03.055
These were so good!
So glad you liked them!