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Protein banana bread muffins are gluten free and great for a quick healthy breakfast that is kid-approved. These delicious and moist muffins have zero refined sugar and are filling!
Protein Banana Bread Muffins
Banana bread is by far one of my favorite things to bake. The smell of banana bread baking makes my house smell absolutely delicious and cozy!
I will warn you though, these protein muffins are family-friendly! Meaning it won’t take more than a few days (or hours!) for your family to eat them all up.
My clean eating and healthy banana bread recipe is the perfect canvas to bake all kinds of gluten free breads and protein muffins. This protein muffin recipe is inspired by it. In fact, here are a few of my favorite breads and muffins on the blog:
- Double Chocolate Zucchini Muffins
- Carrot Cake Breakfast Bread
- Blackberry Bran Muffins
- Pumpkin Muffins
- Gluten Free Banana Bread
What Makes These Banana Bread Protein Muffins Healthy?
There are a number of great ingredients in these muffins that make them more nutritious for breakfast. First up is protein. I’m always looking to up the protein factor in any of my recipes. These muffins have great sources of protein from:
- Greek Yogurt
- Vital Proteins
These muffins are also gluten-free. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It is by far the best gluten free baking flour I’ve found. You would swear these muffins were made with traditional flour.
I also swapped out white sugar for coconut sugar. Reducing refined sugars is a great place to start to eat more whole, less processed food.
How to Make Banana Bread Protein Muffins
One of the best muffin baking techniques I’ve used comes from Sally’s Baking Addiction. I baked the protein banana bread muffins for five minutes at 425F. I then reduced the heat to 350F and baked them for an additional 15 minutes.
This technique resulted in perfectly cooked and perfectly shaped muffins! I was shocked that the change in temperature gave them such a delicious texture and kept them moist.
One of the tricks I use when cooking my banana protein muffins is to use silicone muffin liners. I’ve had my fair share of muffins stick to regular liners and the muffin tin!
There is nothing worse than trying to pry muffins out of liners. I’ve tried all kinds of muffin liners and these silicone liners are by far the best.
These silicone liners make baking so easy. I still spray the liners with cooking spray, but the combo of the spray and liners help the muffins to slide right out. Don’t you love it when you find a tool that makes baking and cooking easier?
Ingredients for Protein Muffins:
The ingredients for these banana protein muffins are simple and clean:
- gluten free flour
- baking soda
- tsp salt
- coconut sugar
- ripe bananas
- Greek vanilla yogurt
- Pure vanilla extract
- Mini chocolate chips
How to Make Banana Bread Muffins
There is a minimal amount of prep work to make this muffin recipe. In fact, these are great to make on the weekend for a freezer meal breakfast. You can freeze them or store them in the fridge. I warm ours up in the microwave for a few seconds.
Here is how you make banana bread muffins:
- Preheat your oven to 425F. You will later reduce the heat to 350F for the majority of the cooking time.
- Mix together your dry ingredients. I usually sift my dry ingredients. Although not necessary, I like the results of having all of the dry ingredients thoroughly sifted.
- Combine your sugar and eggs. Then add in your mashed bananas, Greek yogurt and vanilla extract.
- Lastly, stir in your mini chocolate chips.
What I used to make this banana muffin recipe:
- Muffin pan
- Mixing Bowls
- Cooling Rack
- Silicone Muffin Liners
- Stand Mixer
- Vital Proteins
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Coconut Sugar
- Mini Chocolate Chips
Want to make this a vegan banana bread recipe?
To make this vegan banana bread you will need to replace the Greek vanilla yogurt and the eggs. You can swap out coconut yogurt for Greek yogurt. The Minimalist Baker has a great tutorial on how to make a flax egg to replace the eggs in this banana bread muffin recipe.
Protein Banana Bread Muffins
Protein banana bread muffins are gluten free and great for a quick healthy breakfast that is kid-approved. These delicious and moist muffins have zero refined sugar and are filling!Protein banana bread muffins are gluten free and great for a quick healthy breakfast that is kid-approved. These delicious and moist muffins have zero refined sugar and are filling!
- 2 cups gluten free flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut sugar
- 1/4 cup ripe bananas mashed
- 1/3 cup Greek Vanilla yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips
- 2 scoops Vital Proteins
Preheat oven to 425°F. Line a muffin tin with silicone liners and spray with cooking spray.
Measure flour into measuring cups and level with a knife. Sift ingredients together in a large bowl. Alternatively, you can use a whisk to combine them.
Put sugar and butter in a large bowl and beat until well blended. Add eggs one at a time and beat well. Add in the bananas, yogurt and vanilla and beat until blended. Add the dry ingredients in three parts until just blended. Stir in chocolate chips.
Using a standard cookie scoop, scoop the batter into the muffin tin, about 3/4 full.
Bake at 425°F for 5 minutes. Reduce heat to 350°F and bake for an additional 15 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan and then remove muffins from muffin tin. Allow muffins to cook on a baking rack.
Did you make this recipe?
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Did you try this protein muffin recipe? Leave me a comment and let me know!