The BEST Vegan Protein Banana Muffins: fluffy, satisfying and incredibly delicious. They’re the perfect healthy breakfast or snack that comes together easily in 1 bowl in under 30 minutes. Made with just 7 simple ingredients and they’re low in sugar, gluten free and oil free.
Friends, your search for the best protein muffins is over.
I have been making this banana protein muffins recipe for years and have tested lots of different ratios but I have just always gone back to this recipe.
What makes these high protein banana muffins the best? Well, let me tell you… they’re:
- 10g of protein PER muffin
- easy to make: in 1 bowl
- quick to make: ready in under 30 minutes
- allergy free: no oil, low in sugar, gluten free, nut free, dairy free, eggless and practically flourless
- meal prep and freezer friendly
- customizable
- healthy and actually satisfying
- dense BUT fluffy, moist and SO delicious!!
I hope I have succeeded in capturing the moist and glorious texture of these muffins.
Ingredients for Vegan Banana Protein Muffins
- Bananas: Because these are banana muffins and they keep these protein muffins eggless, oil free and dairy free. Ripe is always recommended but you can use yellow bananas (they will be less sweet).
- Coconut Sugar: Gives a bit of extra sweetness in addition to the bananas.
- Non-Dairy Milk: Start with 3 tbsp and add an extra tbsp of two if your protein powder if very absorbent.
- Gluten Free Flour: I like to use a combination of oat flour and gluten free flour as I find it yields the best texture but I have used only oat flour and only gluten free flour with success.
- Vegan Protein Powder: I tend to go for a neutral flavour protein powder but you can use vanilla or chocolate for different variations. Look for a protein powder that is fine and not grainy (see recommendations below).
In addition to the ingredients above, you will also need baking basics such as baking powder and baking soda.
Protein Muffin Variations
You can totally use this as a base recipe and change it up week to week by adding in:
- Nuts: 1/3 cup of chopped walnuts, almonds or cashew into the batter or sprinkle some on top!
- Seeds: 1/4 cup of sunflower seeds or top it off with some pumpkin seeds.
- Chocolate Chips: Either in the batter or sprinkle some on top.
- Fruit: 1/2 cup blueberries or 1/3 cup of dried fruit.
Or change up the protein powder flavour by using chocolate protein powder!
How to Make Banana Protein Muffins
What makes me love these vegan protein muffins even more is how easy they are to put together in 1-bowl! Here’s a quick run down:
- Mash the ripe bananas and mix the wet ingredients together.
- Add in the dry ingredients and mix until a thick batter forms.
- Divide the batter into 8 muffin tins. Bake at 425 F for 5 minutes and then reduce the temperature to 350 F and bake for another 15 minutes or until cooked through.
Tips to Make the Best Vegan Protein Muffins
- Weigh your ingredients: If you’ve ever tried any baked protein recipes, you’ll know they are a bit finicky. If possible, please weigh the ingredients!
- Use a fine protein powder: Use a power-y kind of protein powder. I have had success with the brands Sun Pyramid, Nuzest, Profi and Blessed.
- A note on muffin liners: Baking times will vary depending on your oven and the kind of muffin liners you use. If you are not using muffin liners, lightly grease your muffin tins and bake for 15 minutes. For parchment paper liners bake for 15-17 minutes. And if using silicon muffin liners, bake for 20-22 minutes.
Can I use Frozen Bananas?
I have used frozen bananas but omit the non-dairy milk as it is already quite liquid-y.
Do I have to use muffin liners?
No. I actually prefer not to use paper muffin liners because I feel like I’m wasting the extra stuff that sticks to the paper but thats personal preference. Silicon muffin tins are great but takes a bit longer to bake.
How do I know when the muffins are done?
- The tops should be cooked and almost holden brown.
- Toothpick check. Insert a toothpick and it should come out clean.
How do I store these banana protein muffins?
- Room temperature: Place a paper towel at the bottom of the container and then store the muffins in it covered.
- Freezer: Place them into a air tight container covered and freeze for up to 2 months. To reheat, wrap a damp paper towel around it and let it thaw or microwave for 30 minute on high.
What will yoI hope you try and love these vegan protein muffins as much as I do! Not to brag… buttt I seriously think they are the BEST protein muffins out there. 🙂
More Vegan Muffins to Bake!
If you recreate this Vegan Banana Protein Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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best vegan protein muffins
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 8 muffins 1x
Print Recipe
Pin RecipeDescription
The BEST Vegan Protein Banana Muffins: fluffy, satisfying and incredibly delicious. They’re the perfect healthy breakfast or snack that comes together easily in 1 bowl in under 30 minutes. Made with just 7 simple ingredients and they’re low in sugar, gluten free and oil free.
Ingredients
- 3 medium bananas, mashed (approx. 365g)
- 2 tbsp coconut sugar (20g)*
- 3–4 tbsp non-dairy milk (45ml)
- 1 tsp vanilla, optional
- 1 tsp cinnamon, optional
- 1 cup + 2 tbsp gluten free flour (138g // I use half oat flour + half gluten free flour blend)
- 2.5 scoops of neutral or vanilla vegan protein powder (75g)*
- 1.5 tsp baking powder
- 1 tsp baking soda
Instructions
- Pre-heat oven to 425 F (220 C)
- Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos).
- Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean.
- Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.
Notes
- *If using neutral protein, add in an additional 1-2 tbsp of coconut sugar for sweetness. See notes in blogpost for the protein powders I have tested these muffins with success.
- Storage: Keep at room temperature in a container for 2-3 days. Freeze muffins in an air tight container for up to 1 month. To reheat, thaw at room temperature with a lightly damp paper towel over it. Microwave for 20 seconds on high with lightly damp paper towel wrapped around the muffin.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, Gluten free
Nutrition
- Serving Size: 1
- Calories: 153
- Sugar: 8g
- Sodium: 111mg
- Fat: 1.8g
- Saturated Fat: 0.06g
- Unsaturated Fat: 0.05g
- Trans Fat: 0
- Carbohydrates: 26.2g
- Fiber: 1.4g
- Protein: 10g
- Cholesterol: 0
Keywords: vegan protein muffins, banana protein muffins, high protein gluten free muffins
SAVE IT FOR LATER! ↓
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These protein muffins are really good! Very filling and healthy! I omitted the coconut sugar since I used sweetened almond milk and added a tablespoon more of the milk since my batter was very thick and I additionally added chopped walnuts, cacao nibs and dark chocolate.
★★★★★
Hi Sara!
Love the additions to added in, happy to hear they were enjoyed! <3
Such an easy and adaptable recipe! It actually only took me 30 minutes to make which was great. I substituted 1 cup of whole wheat flour instead of the GF flour and added 1/3 cup of chocolate chips. Turned out fluffy and scrumptious! Can’t wait to make these again with new additions (walnuts, pumpkin seeds).
★★★★★
Hi Hazel,
Thank you so much, Im so happy to heat WWF was a success!
So delicious and super easy! So great to grab before a workout
★★★★★
Hi Lauren,
Yes! Glad to hear you enjoyed them. Love them after a hard workout <3
So sorry if this is a dumb question but what do the stars mean next to some of the ingredients (the coconut sugar and protein powder)? Are there meant to be additional notes/substitutions haha I just can’t find anything else on the page associated with that. Can’t wait to try this recipe!! 🙂
Hi Ellie!
It was a mistake on my end, I overlooked the bottom note sections but it’s been updated 🙂 I hope you enjoy, let me know how it goes!
these high protein muffins are delicious and help me hit my protein goals every day! they only take about 30 min to make and come out nice and fluffy every time! eating them warmed up with nut butter is an extra tasty and healthy treat 🙂
★★★★★
Quick question: would I be able to use coconut flour or almond flour instead of the gluten free flour?
Hi Monica!
I have not tried it with those two flours so I can’t be sure. Coconut flour would not work for sure here because of how absorbant it is and protein powder is pretty quite absorbent. Almond flour MIGHT work but I could also mix in oat flour or regular flour if possible because it does have a higher fat content.
OMG ! I have tried sooo many protein muffin recipes and they never work until this one ! I used half oat flour half whole wheat and it worked perfectly. I added a few enjoy life chocolate nibs on top of each one. Awesome recipe !
★★★★★
Thank you so much Danielle I’m glad this recipe worked for you!!
SOOO bomb!!! I would definitely make these again!!!
★★★★
I tried this recipe on the weekend and loved it!! My bananas were ripe enough and I had sweetened cashew mylk on hand (accidentally bought the wrong one) so that replaced the coconut sugar. I had to add maybe another 4-5 Tbsp cashew mylk to the batter as it was quite thick. I also added 1.5 tsp of ground earl grey powder and it was amazing!! The pairing of earl grey and banana actually worked so well!! Will make this again for sure!!
★★★★
Hi Connie! I’m so happy you enjoyed- I’ll def have to try adding earl grey!!
These turned out delicious! Baking with protein powder can be tricky but these were so good! Also, some peanut butter spread on top is even more delicious! 😊
Love them! But mine came out a little dry. Not sure if I need more almond milk.
★★★★★
Perhaps it might have been overbaked or the protein you used is very absorbant. I noticed certain proteins do need a tad more liquid so you could try adding 1-3 tbsp extra liquid 🙂
Very tasty and easy! This recipe turns out well every time I do it :D. It’s fluffy and soft! It’s also great as a banana bread. Totally recommend!
★★★★★
This is a fantastic recipe! I wanted to use up some bananas and experiment with protein powder, so this was ideal because everyone in my household adores muffins. 😁These tasted great and smelled amazing. I highly recommend this recipe!
★★★★★
So glad everyone loved this recipe! Great way to start baking with protein powders 🙂
These are hands down the best protein banana muffins I’ve ever made 🙌🏼 I added dark chocolate chips to my first batch, next time I’m going to try a little coffee and some walnut pieces!
★★★★★
I made this recipe into a dozen smaller muffins instead of 8. Also added 1/2 cup pecans and used brown sugar instead of coconut sugar. I had to adjust the baking time, but they turned out very good! I’m interested in figuring out the right combination of these ingredients and pumpkin and other fruit to have some flavor variety with the batches, but I love how simple and tasty these are!!
★★★★★
A few questions:
Do you think I can I use ALL oat flour? (instead of 1/2 oat 1/2 gf baking mix) if so would that still be the same 138g measurement for the flour portion?
If not ..thoughts on 1/2 oat and 1/2 cassava? What might be ideal gram measurements for this combo?
I haven’t found a gf baking mix I am aligned with using… yet
Excited to try these since I just got my nuzest protein 🙂
Sorry just went back and re-read and saw that you have had success with all oat flour!!
Still curious if I do the same gram measurement at 138g?
And would love to know your thoughts on if cassava might work – thinking it might be too absorbent like you mentioned for other subs in the comments.
Thanks! Making these ASAP and I’ll be back with my review 🙂
This recipe is amazing! Not only healthy but super yummy, I have them for breakfast and feels like i’m having dessert! I followed the recipe exactly except for adding some dark chocolate chips, I baked them for the 5 mins at 220C and then 18 mins at 175C in paper cases and they were perfect. The only problem I encountered was them sticking to the paper, so I would recommend brushing the paper cases with a little oil to avoid this. Thank you 🙂
★★★★★
Hi Lisa, thank you so much for creating this recipe… it was exactly what I was looking for in terms of a high protein, low fat muffin. I made it exactly as per your recipe and it was tasty and filling. It was a little sweet for me even though I used just ripe bananas but I find my vanilla plant protein (Balance) a little sweet for my taste so I will just cut back on the coconut sugar a bit until I get it to my preference. I thought they were really tasty on their own and did not need any additions that others have mentioned. I look forward to exploring some of your other recipes..
★★★★★
These were delicious! I didn’t have lines so I sprayed and cooked for 15 min. Probably should have done 12-13 but still yummy. I added 1/4 cup semi sweet chocolate chips and 1/4 cups chopped walnuts!! Definitely making again!
★★★★★
They are so so good! This is the third time I’m making these protein muffin 🙂 Thanks for the amazing recipe.
★★★★★
This is so good, Lisa! I added vegan chocolate chips to mine. Keep the protein recipes coming please!
★★★★★
These are the best protein based treats I’ve made – ever!! The macros are really ideal, mine came out to 7g of protein for 111 calories. Don’t need to buy any fancy ingredients, had everything on hand. They taste exactly like banana bread. Super firm and crusty on the outside, sooo moist and fluffy inside. And they made the house smell so good lol. I’ll definitely be making this recipe over and over again!
★★★★★
This was a really fantastic dish for meal prep. I made a big batch in my rice cooker and had it throughout the week, served with some kimchi and silken tofu topped with soy sauce on the side. So hearty and flavoursome. I couldn’t get my hands on hijiki but used seaweed instead – still really good!
★★★★★
I made a batch of these muffins and they’re so wholesome but still taste like a real treat! They also freeze really well – I have some stored in my freezer that I just microwave/toast as and when I crave one for an afternoon pick-me-up. It’s great with some peanut butter slathered on it too!
★★★★★
Delicious! I subbed the coconut sugar with erithrytol to make these added sugar free and they taste great. Will definitely make again!
★★★★★
Lovely recipe! So quick and easy to make. I used a donut tray so it came out a bit dry from overcooking sadly. Just make sure you monitor the time if you don’t have the correct trays. I will be making this frequently
★★★★★
I’m very picky with protein baked goods because it don’t want them to taste chalky or like protein powder, and this recipe did not disappoint! I made mine with all purpose flour, monk fruit sugar, and dark chocolate chips- they were 12/10!! Tastes just like a normal chocolate chip banana muffins but are much better for you.
★★★★★