Protein Powder Banana Muffins are large banana muffins with a boost of protein powder. They are made from a recipe I came up with years ago while looking for a way to use a couple of very ripe bananas. I hadn't planned on adding protein powder, but since I had some I threw it in and was actually surprised the muffins turned out so good. I've made the muffins a few times since then, but I tend to make little changes and have noted them.
Whey Protein Powder
I used to buy whatever protein powder was on sale, some of which were blends or had other flavorings such as vanilla. These days I (almost) always bake with unflavored whey isolate protein. Whey can be beneficial in various baked goods, so it's what I keep on hand. My go-to brand is Whole Foods 365, which I buy because I can pick it up at Whole Foods and it's reasonably priced.
Plant Protein Powder
I don't usually use plant protein powder, but I had a small bag from the bulk bin at Sprouts and I made a test batch of the banana muffins with it. The plant protein powder worked, though the texture was slightly chewier than whey protein and the batter seemed thicker.
Protein Powder Banana Muffins Texture
The muffins bake up with big with rounded, scraggly tops and a heavy texture that improves as the muffins cool (seriously). The texture is a little different from regular muffins, but not rubbery or strange. I love that these feel substantial.
They taste good! Flavor may vary a little bit depending on which brand of protein powder you use, but mostly you'll taste bananas and whatever add-in you used. You can also vary the flavor a bit by using almond oil or even butter-flavored oil in place of the vegetable oil. Unrefined coconut oil would also affect the flavor.
I used to add a little cinnamon to the batter along with cinnamon chips, but now I prefer vanilla extract and mini chocolate chips. You can make these with or without add-ins. Walnuts and pecans are the best inclusions because they add even more protein and nutrition. Or why not a little of both?
The last time I checked, Mastercook showed nutrition values of 190 calories and 8 grams of protein per muffin. Considering their size and weight (almost 3 oz each), that seems pretty good. These are substantial muffins and not just balls of fluff. You could probably make them smaller, but I recommend making them large first and working from there.
Below are values Mastercook showed without and with add-ins
Without Add-Ins (will vary depending on type protein powder – I used Sunridge Whey)
With 2 tablespoons miniature Chocolate or Cinnamon Chips
7 grams fat
9 grams protein
With 3 tablespoons pecans
8 grams fat
9 grams protein
I put the ingredients into My Fitness Pal and came up with similar results. Still, I recommend using your own online calculator for accuracy.
Protein Powder Banana Muffins
1 cup all-purpose flour (or white whole wheat) (4.5 oz/126 grams) – spoon and level if no scale
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt (see note) -- omit if using protein blend with sodium
1 large egg white, lightly beaten with a fork
6 tablespoons whey isolates protein powder (30 grams)
2 tablespoons vegetable oil or any oil you like (I love almond oil)
¼ cup Greek yogurt (or you can use a mixture of sour cream and milk)
½ teaspoon vanilla
2 tablespoons sugar (brown or granulated both work)
2-3 mashed bananas (8 oz) -- the weight should be 8 oz/230 grams
Add-Ins – 2 tablespoons miniature chocolate or cinnamon chips or nuts
Preheat oven to 400 degrees F. Spray 6 muffins cups with flour-added cooking spray or line with paper liners. Alternatively, skip spray and liners and just use a silicone muffin pan.
Stir flour, baking soda, baking powder, and salt together in a bowl; set aside.
Combine egg white, protein powder, oil, yogurt, and vanilla and beat well in a medium mixing bowl. Beat in the sugar and the bananas.
Add flour mixture to banana mixture and stir just until mixed – batter should be thick. If using cinnamon or chocolate chips, add them in with the flour or save some and sprinkle on top.
Using a rounded quarter cup measuring spoon, scoop up batter and divide evenly between the 6 muffin cups. Bake for for 15-18 minutes minutes, or until a wooden pick inserted in center comes out clean.
Yield: 6 muffins
Protein Powder Banana Muffins
- 1 cup white whole wheat flour or ap flour 4.5 oz/126 grams – spoon and level if no scale
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt see note -- omit if using protein blend with sodium
- 1 large egg white lightly beaten with a fork
- 6 tablespoons protein powder brands vary in weight
- 2 tablespoons vegetable oil (or any oil, I like almond oil)
- ¼ cup Greek yogurt**
- ½ teaspoon vanilla
- 2 tablespoons packed brown sugar or Turbinado
- 2-3 larged mashed bananas 8 oz -- the weight should be 8 oz/230 grams after peeling
- Add-Ins – 2 tablespoons miniature chocolate or cinnamon chips or nuts
- Preheat oven to 400 degrees F. Spray 6 muffins cups with cooking spray or line with paper liners. Alternatively, you can use a silicone muffin pan and skip this step.
- Stir flour, baking soda, baking powder and salt together in a bowl; set aside.
- Combine egg white, protein powder, oil, yogurt and vanilla and beat well in a medium mixing bowl. Beat in the sugar and the bananas.
- Add flour mixture to banana mixture and stir just until mixed – batter should be thick. If using cinnamon or chocolate chips, add them in with the flour or save some and sprinkle on top.
- Using a generously rounded quarter cup measuring spoon, scoop up batter and divide evenly between the 6 muffin cups. Bake for for 15-18 minutes minutes, or until a wooden pick inserted in center comes out clean.