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Home » Muffins

Protein Powder Banana Muffins

Modified: Jun 16, 2023 · Published: Jan 4, 2009 by Anna · This post may contain affiliate links · 9 Comments

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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.

Protein Powder Banana Muffins

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.

Flavor

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.

banana muffins with protein powder

Add-Ins

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?

Nutrition Information

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)
190 Calories
6g Fat
8g Protein;

With 2 tablespoons miniature Chocolate or Cinnamon Chips
206 calories
7 grams fat
9 grams protein

With 3 tablespoons pecans
214 calories
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

Instructions

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

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Recipe

Protein Powder Banana Muffins

Protein Powder Banana Muffins

Anna
An easy recipe for banana muffins with protein powder. I've changed the recipe a bit. I now bake these at 400 degrees F. for 20 minutes or so, and I almost always use all-purpose flour rather than white whole wheat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 16 minutes mins
Total Time 31 minutes mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
 

  • 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 large 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

Instructions
 

  • 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.

Notes

**If you don't have Greek yogurt, you can mix together equal amounts of sour cream and whole milk to make 2 oz.
 
Keyword Banana Muffins, Protein Powder
Tried this recipe?Let us know how it was!

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Comments

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  1. Sue says

    August 09, 2023 at 12:35 pm

    5 stars
    This recipe worked really well and the muffins taste great. They are a little denser and slightly less sweet than some other muffins but in a very good way. I really like them. My protein powder is vanilla flavored so I used only 1/4 tsp vanilla extract. I used Plain 2% Fage yogurt.
    I’m really glad I tried this recipe. We are going to do some traveling by car and I think these will be great for breakfast or snacks during that trip.

  2. megan says

    February 05, 2012 at 2:44 pm

    5 stars
    These were fantastic! I have a little one with an egg allergy, so I subbed 1 T. ground Chia seeds soaked in 3 T. water. Great recipe!

  3. Julie says

    February 18, 2010 at 6:22 pm

    I didn't have any vanilla yogurt, so I used light sour cream and Vanilla Whey protein powder. added 1/4c mini choc chips to entice my kiddos - delicious!

  4. abi says

    October 23, 2009 at 8:48 pm

    Hi Anna,
    Never have commented before -- I love your site! I tried these muffins today and although I could taste the chalkiness of my rice powder, the taste quickly grew on me. I especially love the texture of the muffins -- very different as you said -- and how dense they are. Definitely a winner, will be making again! Thank you!

  5. Anna says

    January 05, 2009 at 11:17 am

    Fallon, I think vanilla protein powder would be fine, but I've been using regular. I think you could use whey or soy.

  6. Fallon says

    January 05, 2009 at 10:39 am

    MM sounds delicious. Do you use vanilla protein powder?

  7. Katrina says

    January 04, 2009 at 6:32 pm

    Yummy banana! My kids will only eat banana muffins if there are no nuts (which I love) and if they have chocolate chips. I always use mini ones. Great figuring, Anna, also on the sweet potato ones!

  8. Steph Bachman says

    January 04, 2009 at 6:01 pm

    You could also add in some dried fruit or nuts to up the nutrient quotient (calories and protein).

  9. VeggieGirl says

    January 04, 2009 at 4:37 pm

    Hooray for fantastic results!!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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