I discovered these delicious muffins, packed with plenty of protein, completely by accident when I had some ripe bananas sitting on my counter and was craving something sweet but filling. After testing this recipe four times with my kids, I can honestly say these are the best protein muffins I’ve ever made. They’re surprisingly fluffy, actually taste like a treat, and keep both my 8-year-old and 12-year-old satisfied until lunch.
These remind me of when I was experimenting with my Elvis Presley cake – sometimes the best recipes come from using what you have on hand!
Key Takeaways
- These protein muffins are delicious, fluffy, and perfect for both kids and adults.
- You need ripe bananas, eggs, milk, protein powder, and flour to make these muffins.
- Follow easy steps: blend wet ingredients, mix dry, combine, fill muffin cups, add toppings, and bake.
- Variations include chocolate chip, berry, and cinnamon roll to suit different tastes.
- Store these protein muffins at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months.
Estimated reading time: 6 minutes
According to Harvard Health Publishing, eating 28 grams of protein at breakfast helps control hunger later in the day compared to eating just 12 grams. I’ve definitely noticed this with my own family – these muffins keep everyone satisfied until lunch!
Table of contents
Fluffy Protein Muffins That Actually Taste Amazing
These protein-packed banana muffins taste like dessert but keep you full for hours - perfect for busy morning breakfasts or afternoon snacks.
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1 cup 2% milk
- 4 scoops vanilla protein powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin tin.
- Add bananas, eggs, and milk to a blender and blend until completely smooth.
- In a large bowl, whisk together protein powder, flour, baking soda, and cinnamon.
- Pour the banana mixture into the dry ingredients and gently fold together until just combined.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Top each muffin with 4-5 blueberries and about 1 teaspoon chocolate chips.
- Bake for 25-28 minutes, until golden brown and a toothpick comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Don't overmix the batter - lumps are totally fine and keep muffins tender.
- Store covered at room temperature for 3 days or freeze for up to 3 months.
- Try swapping blueberries for raspberries or chocolate chips for chopped nuts.
- Each muffin provides about 12g protein per serving, according to USDA FoodData Central nutrition calculations.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 65mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 12g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to prepare these muffins enriched with protein that actually taste good:
- 2 large ripe bananas (the spottier, the better!)
- 2 large eggs
- 1 cup 2% milk
- 4 scoops vanilla protein powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/3 cup mini chocolate chips
- Standard 12-cup muffin tin
- Blender or food processor
Detailed Cooking Instructions
Time needed: 38 minutes
Easy protein muffins that taste like dessert but keep you full for hours.
- Prep oven and pan
Preheat oven to 350°F and grease a 12-cup muffin tin well. Trust me, you don’t want these sticking!
- Blend wet ingredients
Add bananas, eggs, and milk to a blender and blend until completely smooth, about 30 seconds.
- Mix dry ingredients
In a large bowl, whisk together protein powder, flour, baking soda, and cinnamon until no lumps remain.
- Combine wet and dry
Pour the banana mixture into the dry ingredients and gently fold together until just combined. Don’t overmix – lumps are fine!
- Fill muffin cups
Divide batter evenly among muffin cups, filling each about two-thirds full. I use a 1/4 cup measure for even portions.
- Add toppings
Top each muffin with 4-5 blueberries and about 1 teaspoon chocolate chips. Press them in lightly.
- Bake until golden
Bake for 25-28 minutes, until golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool and serve
Cool in pan for 5 minutes before transferring to a wire rack. They’re delicious warm or at room temperature!
Tips & Tricks
- Use bananas that are really ripe with brown spots – they blend easier and add more natural sweetness for your protein-packed muffins.
- Don’t overmix the batter once you add the wet ingredients. A few lumps actually help keep the muffins tender.
- I’ve found that vanilla protein powder works best, but unflavored works too if that’s what you have.
- Press the toppings lightly into the batter so they don’t all sink to the bottom during baking.
- These freeze beautifully! Just wrap individually and freeze for up to 3 months.
- If you love baking with fruit like I do, you might also enjoy my peach cobbler dump cake – it’s another family favorite that’s super forgiving.
You Might Also Like
If you’re in the mood for more family-friendly baking, try my lemon lavender cake – it’s surprisingly easy and always impresses guests. The Elvis Presley cake is another crowd-pleaser that my kids absolutely love.
Frequently Asked Questions
Yes, but you’ll need to add extra flour. Replace the 4 scoops protein powder with 1 cup flour total, and add 2 tablespoons sugar for sweetness.
They stay fresh covered at room temperature for 3 days, or you can refrigerate them for up to a week. I actually prefer them slightly chilled!
Absolutely! Use 3/4 cup Greek yogurt and thin it with 1/4 cup milk. This actually makes them even more protein-packed and creates a denser texture.
I prefer vanilla whey protein powder, but any vanilla protein powder works. Just avoid anything too strongly flavored – chocolate can overpower the banana.
Variations & Add-Ins
- Chocolate Chip Muffins: Skip the blueberries and use 1/2 cup mini chocolate chips throughout the batter, still delivering that desired protein boost.
- Berry Muffins: Try raspberries, blackberries, or a mix of berries instead of blueberries for a fruity protein muffin twist.
- Nutty Muffins: Add 1/4 cup chopped walnuts or pecans and skip the chocolate chips for a lower sugar option.
- Cinnamon Roll Muffins: Add an extra teaspoon of cinnamon and swirl in 2 tablespoons of melted butter mixed with brown sugar.
- Tropical Protein Muffins: Replace blueberries with dried coconut flakes and mini dried pineapple pieces, enhancing the protein content.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Easy Fix | Use gluten-free flour blend in equal amount |
| Dairy-Free | Yes | Use almond milk, oat milk, or any plant milk |
| Vegan | With Changes | Replace eggs with flax eggs, use plant protein powder |
| Keto | No | Too many carbs from banana and flour |
| Nut-Free | Yes | Recipe is naturally nut-free as written |
Storage, Freezing & Reheating
- Room Temperature: Keep covered for up to 3 days in an airtight container.
- Refrigerator: Store for up to 1 week in the fridge – I actually prefer them chilled!
- Freezer: Wrap individually and freeze for up to 3 months. Perfect for grab-and-go protein muffins for breakfast.
- Thawing: Let frozen muffins thaw at room temperature for 30 minutes or microwave for 20-30 seconds.
- Reheating: Warm in microwave for 15-20 seconds or enjoy them at room temperature.
Save This Recipe for Later
These muffins with a high protein content have become a family favorite! Save this recipe to your breakfast board or share it with someone who loves healthy treats that actually taste good.
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