Soft, naturally sweetened, and easy to make, these Nut Free Protein Muffins are a perfect grab-and-go breakfast or school-safe snack. Made in one bowl, they're dairy-free and gluten-free, with a base of ripe bananas for a light texture and comforting flavor.
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves: 7
- 🍽 Calories and Protein: 98 kcals and 5 grams of protein
- 📋Main Ingredients: Bananas, vanilla protein powder, egg, gluten-free all-purpose flour, and honey.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: Soft, lightly sweet, and easy to make, these muffins are perfect for busy days when you want a simple, protein-boosted snack without dairy.
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If you’ve got spotty bananas on the counter, theseeasy protein muffins are such an easy win (especially if you already love my 3-ingredient protein pancakes or this single serve banana bread). I usually bake a batch on Sunday, so we’ve got grab-and-go breakfasts ready for the week and just pair them with eggs, yogurt, or fruit.
Not only do they use up ripe bananas, but they’re a healthy, high-protein, nut-free snack that actually holds up for busy mornings and lunchboxes (just like recipes in my Rise and Chill Breakfast E-Book). Real life? My kids snag them straight off the cooling rack.
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💭Why You'll Love This Recipe
School-safe: Since they're nut-free, these banana protein muffins are perfect for kids' lunchboxes!
Soft texture: These muffins are light and soft. There's no gritty taste to them, and they're not heavy or dense. They're just deliciously easy to eat!
Easy: Made in one bowl with no nut flours or nut butters, these muffins are super simple to whip up.
Ingredients and Substitutions
These banana protein muffins don’t require anything fancy. If you have a well-stocked gluten-free pantry, you should have everything you need.
- Ripe Bananas: The softer the bananas, the sweeter the muffins will be! This is a great way to use up all the extras you have around, along with this slow cooker banana bread, obviously.
- Vanilla protein powder: This recipe uses a vegan protein powder, and the kind you choose will affect the flavor and texture of the muffins. Depending on the kind, you may need more or less liquid.
- Gluten-free all-purpose flour: Each gluten-free flour is made with a unique blend of ingredients. So, it can affect the texture of the muffins. For best results, use Bobs Red Mill All Purpose Flour.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Apple cinnamon: Mashed bananas can usually be substituted with applesauce, add some cinnamon and you have the perfect fall flavor.
Chocolate: Make the low-calorie protein muffins chocolate flavored y adding a tablespoon of raw cacao powder or using a chocolate protein powder.
Indulgent: Make these the best nut-free protein muffins by drizzling them with coconut milk caramel sauce or dairy-free chocolate glaze for maximum indulgence.
How To Make Nut Free Protein Muffins
Step 1:Mash the bananas leaving minimal chunks.
Step 2: Add in the wet ingredients and mix well.One by one add in the dry ingredients and mix until combined.
Step 3: Line a muffin tray with silicone muffin cups and portion the muffin batter.
Step 4: Bake at 350 degrees Fahrenheit. Let them cool in the pan fully.
Expert Tips To Make It
The protein muffins come out really soft. So, make sure to let them cool fully in the pan before removing them, just like pumpkin oat muffins.
Don't overmix the muffin batter once you add the protein, or it will get gummy. With that, let the batter sit for 2-3 minutes before you portion it so that everything binds together.
Silicone muffin cups work best for the banana protein muffins, but paper is okay. Don’t just grease the muffin tin, though, or you’ll have trouble getting them out.
The best protein powder for the gluten-free banana protein muffins:
- Vegan protein powder is perfect and will help hold the muffins together.
- Fermented vegan protein powder absorbs a lot of liquid, so you would need more mashed bananas.
- Beef isolate powder can be used, but the texture will vary based on the kind. Paleo Pro would be the best choice and result in a similar texture.
Store leftover high-protein muffins in an airtight container on the counter for 2-3 days or in the fridge for 5-7 days.
Nut-Free Protein Muffins FAQs
Protein muffins become dry when vegan protein powder is used, and there's not enough liquid to balance them out, or they become overcooked. If using a vegan protein, make sure the batter is still wet and sticky looking, and keep an eye on the muffins in the final minutes of baking. Remove them before they look completely done.
These protein banana muffins should not be frozen as they don't maintain the same light texture once thawed, and instead are best enjoyed in the first 5 days of making them.
More High-Protein Recipes You'll Love
If you tried this Nut-Free Protein Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Banana Protein Muffins
Video
Equipment
Ingredients
- 1.5 Bananas mashed (½ cup)
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ¼ cup Honey
- 1 Egg
- ⅓ cup Vegan vanilla protein powder
- 1 teaspoon Baking powder
- ⅛ cup Gluten-free all purpose baking flour
Instructions
- Preheat the oven to 350 degrees Farhenheit.
- Mash the bananas leaving minimal chunks.
- Add in the wet ingredients and mix well.
- One by one add in the dry ingredients and mix until combined.
- Line a muffin tray with silicone muffin cups and portion the muffin batter.
- Bake for 28 minutes and remove from the oven.
- Let cool in the pan fully.
Notes
- Let the batter sit a minute or two before portioning so that the protein powder binds into the flour. This will make yummier muffins.
- Make sure to mash your bananas well so that there are not large chunks throughout the muffins.
- Silicone muffin cups work best for the banana protein muffins, but paper is okay. Don’t just grease the muffin tin, though or you’ll have trouble getting them out.
- The protein banana muffins come out really soft. So, make sure to let them cool fully in the pan before removing them.
- At room temperature, they’re really light and moist. After being in the fridge, they do firm up a bit.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
These are so light I could eat them all. My kiddos like the banana flavor too so it's a snack win for the house.