Super light and easy to make these banana protein muffins are a great way to fuel up on the go! Naturally, dairy-free and gluten-free these nut-free muffins use bananas to keep them from getting too dense and honey for a bit of sweetness.
Couple that with the fact that they have 5 grams of protein per serving and they make the perfect healthy snack for kids!
Need something to do with all those ripe bananas on the counter but don’t want to make banana bread?
Make these banana protein muffins instead!
Not only do they use up your extra bananas but they make a healthy, high-protein, on-the-go snack. And given that they’re nut-free, kids can also take them to school.
As a certified nutrition coach, I love these banana protein muffins mostly because they’re simple but also because:
- They’re dairy-free and gluten-free
- They store well in the fridge
- Kiddos love them
- They’re school-safe
- They’re super light but have lots of fuel
- 5 grams of protein per muffin
Ingredients You’ll Need
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.
Vanilla protein powder: this recipe uses a vegan protein powder and know that the kind you choose will affect the flavor and texture of the muffins (learn more as you scroll!)
Gluten-free all-purpose flour: like protein powder, each gluten-free flour is made with a unique blend of ingredients. So, it can affect the texture of the muffins. For best results uses Bobs Red Mill All Purpose Flour.
Baking powder: this helps the muffins rise but not too much.
Honey: make sure to use real honey for maximum sweetness.

How To Make Banana Protein Muffins
- 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 at 350 degrees Fahrenheit.
- Let cool in the pan fully.
Step By Step Photos




Important Teaching Tips
The protein 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.
They can be stored on the counter for 2-3 days or in the fridge for 5-7 days.
Make sure to mash your bananas well so that there are no 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.
You cannot sub in regular wheat flour or whole wheat flour in place of gluten-free flour. Nor can you add in chocolate chips as they'll alter the texture of the muffins (because the chocolate chips melt).
Crucial Products
The kind of protein powder you choose will make a difference to the texture and flavor of healthy protein muffins (learn more about choosing a protein powder for your goals). You cannot always sub powder for powder.
This is because some vegan protein powders absorb more liquid than others.
These protein powder muffins are made with Genuine Health’s Vanilla Protein powder.
Genuine Health’s Fermented Vegan Protein Powder helps fuel your goals, recover and stay full.
Made with 20 grams of plant-based protein, this vegan protein powder is dairy-free, gluten-free, non-GMO and certified organic. It’s also been voted one of the best-tasting vegan protein powders.
But best of all is that this protein is fermented. This helps break down the “anti-nutrient” in grains, nuts, seeds and legumes that often causes bloating.
This protein powder literally gives you the best of both worlds.
Shop the Genuine Health Store on Amazon.

Unleash Your Energy
The ultimate roundup of high protein snack recipes for hectic lifestyles.
Trying to lose weight postpartum and not feeling ravenous was frustrating with my first.
It took a whole other pregnancy for me to realize that eating more protein was the “secret” solution.
Unfortunately, living off eggs and chicken breasts sucked after a while.
The solution? I started creating high-protein recipes that tasted more like dessert to help boost my intake.
Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.
I gave the protein bars to a friend of mine with a gluten allergy; I usually can't give her the food I make so I saved these for her. She absolutely loved them, she said most of the protein bars she eats are way too dry but these were great! - Stephanie
They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.
Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.
They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.
- Easy to make recipes with 17+ grams of protein
- All dairy-free and gluten-free
- 2-day meal plan to help you eat 100g protein per day (and not hate life).
Frequently Asked Questions About Protein Muffins
While it may work, I haven’t tried this. Whey protein tends to be sweeter but absorbs less liquid. Thus, if using whey protein you would need to cook the healthy banana protein muffins for longer.
Collagen powder doesn’t absorb liquid as vegan protein powder does. Thus, it probably won’t work in this banana protein muffin recipe.
Opting for a chocolate protein powder is a great way to change the flavor of the banana muffins.
Other High Protein Recipes You'll Love
- Collagen donuts
- Flourless protein brownies
- Overnight cookie dough protein oats
- Cookies and cream protein shake
- Peanut butter and jam protein balls
- Chocolate chip protein powder muffins
- Chocolate fudge protein balls
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
- Chocolate protein fluff
- Easy, no-bake vanilla protein bar
- High protein snack recipes


Dairy-Free Banana Protein Muffins
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.
Video
Notes
- 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.
- They can be stored on the counter for 2-3 days or in the fridge for 5-7 days.
- 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.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
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