5.0 from 5 votes

Looking for a delicious, nutritious, and convenient snack that fits into your busy lifestyle? These High-Protein Banana Bread Muffins are the perfect solution! Packed with protein, low in calories, and full of flavor, they make an excellent breakfast option or mid-day snack to keep you fuelled and satisfied.

Why High-Protein Muffins?

Protein is an essential nutrient that supports muscle growth, repairs tissues, and helps keep you full longer. Including protein in your snacks can stabilize your energy levels and curb cravings throughout the day. These muffins help acheive this- with each muffins containing 8.2 grams of protein, it makes them a great addition to your diet whether you’re hitting the gym or just need a quick, healthy bite.

Grab-and-Go Convenience

We all know how hectic mornings can be. Breakfast often gets sidelined between getting ready for work, managing household chores, and planning your day. These High-Protein Banana Bread Muffins are here to change that. Bake a batch on the weekend, and you’ll have a ready-to-eat breakfast or snack that you can grab on your way out the door. They’re perfect for meal prepping and can be stored in the fridge or freezer for ultimate convenience.

Here are the Main Ingredients You will Need to make these High-Protein Banana Bread Muffins:

How to Make High-Protein Banana Bread Muffins Step by Step!

Preheat the oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray.

In a mixing bowl, combine the dry ingredients: vanilla protein powder, flour, calorie-free sweetener, cinnamon, baking soda, and salt. Mix well.

In a separate bowl, mash the ripe bananas until smooth. Add in the egg whites, nut butter, and vanilla extract, and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Fold in chocolate chips.

Divide the batter evenly among the muffin tin cups.

Bake in the preheated oven for 12-15 minutes, or until the tops are just starting to brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.

Recipe Notes & Modifications

Make sure your bananas are very ripe for the best flavor and natural sweetness.
Overmixing the batter can lead to dense muffins. Mix until the ingredients are just combined.
Store muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe.
To Make Gluten-Free: Use a gluten-free flour blend to make these muffins gluten-free (replace at 1:1 ratio)
To make double chocolate banana bread muffins, replace vanilla protein powder with Chocolate Truffle Pescience Protein Powder, and add 1 tbsp cocoa powder (optional). If cocoa powder is added macros will be different.

Hungry for More Grab & Go Snack Ideas?!

Checkout my Lemon Poppy Seed Muffins, Vietnamese Spring Rolls, and Pina Colada Yogurt Bowl!

These High-Protein Banana Bread Muffins are a game-changer for anyone looking for a healthy, convenient, and tasty snack. Bake a batch today and enjoy a deliciously satisfying snack that keeps you energized and ready to tackle your day! Now, let’s get down to the nitty-gritty and whip up a batch of these irresistible muffins! If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!