Can I add protein powder to my banana muffins?

Yes! You can easily add a scoop of protein powder to your banana muffin batter. It blends well with wet ingredients like mashed bananas, Greek yogurt, and eggs. Use about ⅓ cup of your favorite protein powder whey, plant-based, or kid-friendly options all work. It boosts the protein content without affecting the soft texture of these protein banana muffins .

Can you just add protein powder to muffins?

You can, but it’s important to balance the recipe. Protein powder can dry out muffins if not offset with enough moisture. That’s why this recipe includes Greek yogurt, ripe banana, and peanut butter, so the extra protein doesn’t ruin the softness. If adapting another recipe, start by replacing just ¼ to ⅓ cup of flour with protein powder.

How can I make my protein muffins more moist?

To make protein banana muffins extra moist, use very ripe bananas and full-fat Greek yogurt. Avoid overbaking, check them at 14 minutes. Stirring in a tablespoon of oil or applesauce can also help. Always mix wet and dry ingredients gently to avoid overworking the batter, which leads to dense, dry muffins.

How much protein is in a homemade banana muffin?

These homemade protein banana muffins have about 10 grams of protein per muffin when made with protein powder and peanut butter. Without the added powder, they still offer a solid protein punch from the Greek yogurt and eggs, about 6–7 grams per muffin.

Protein Banana Muffins: Easy & Healthy - The Best Family-Favorite

Name: Banana Protein Muffins – Easy, Healthy & Family-Favorite
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup whole-milk plain Greek yogurt; 1 cup mashed banana (about 2 large, very ripe); ½ cup creamy peanut butter (or melted unsalted butter); ⅓ cup maple syrup (or sugar + 2 tbsp milk); 3 large eggs, lightly beaten; 2 tsp pure vanilla extract; 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp cinnamon; ¼ tsp salt; ⅓ cup protein powder (optional); Mini chocolate chips (optional)

Description

These protein banana muffins are soft, naturally sweet, and full of real fuel. Made with Greek yogurt, ripe banana, peanut butter, and optional protein powder, they’re perfect for busy mornings, after-school snacks, or freezer-friendly prep.

Ingredients

Scale

1 cup whole-milk plain Greek yogurt

1 cup mashed banana (about 2 large, very ripe)

½ cup creamy peanut butter (or melted unsalted butter)

⅓ cup maple syrup (or sugar + 2 tbsp milk)

3 large eggs, lightly beaten

2 tsp pure vanilla extract

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

⅓ cup protein powder (optional)

Mini chocolate chips (optional)

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Instructions

1. Preheat your oven to 375°F and coat a 12-cup muffin pan with nonstick spray.

2. In a large bowl, mash the bananas until mostly smooth. Add the yogurt, peanut butter, maple syrup, eggs, and vanilla. Whisk to combine.

3. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

4. Gently fold the dry ingredients into the wet mixture. Don’t overmix—it’s fine if it’s a little lumpy.

5. If using, stir in protein powder and chocolate chips.

6. Divide the batter evenly between muffin cups, filling each about ¾ full.

7. Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temp for up to 3 days.

Refrigerate for up to 5 days—warm slightly before serving.

Freeze for up to 3 months. Thaw overnight or microwave in 15-second bursts.

Use whole-milk Greek yogurt for maximum protein.

Swap peanut butter with melted butter for a nut-free version.

Substitute a 1:1 gluten-free flour blend if needed.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 191
Sugar: 8g
Sodium: 157mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0.01g
Carbohydrates: 23g
Fiber: 1g
Protein: 10g
Cholesterol: 47mg