Can I add protein powder to my banana muffins?

Yes, you can add protein powder to banana muffins, and this recipe shows you how to do it without drying them out. The key is to balance the extra protein with enough moisture from bananas and Greek yogurt. In this batter, protein powder works alongside oat flour and flaxseed, so you still get a soft, tender crumb. Start with the amount listed here, rather than dumping in extra scoops, so your muffins bake up well. Bottom line: You can add protein powder if you also increase moisture and keep the batter balanced.

Can I just add protein powder to muffins?

Simply sprinkling protein powder into any muffin recipe without adjustments can make the muffins dense, dry, or gummy. Protein powder behaves differently than flour, so you often need more liquid and sometimes a bit less flour. In this high protein banana muffins recipe, the Greek yogurt, bananas, and eggs add enough moisture to handle the protein powder. If you modify other recipes, swap out some flour for protein powder and increase liquid ingredients gradually. Bottom line: You should not just add protein powder without changes; adjust flour and liquids so the texture stays soft.

Are banana protein muffins healthy?

Banana protein muffins can be a more balanced option than many traditional bakery muffins. When you use whole-grain oat flour, Greek yogurt, protein powder, and a modest amount of sweetener, you get a mix of protein, fiber, and complex carbs. They still contain natural sugars from bananas and any added maple syrup or honey, so portion size matters. As part of a varied diet, though, they can absolutely support your goals. Bottom line: Yes, banana protein muffins can be a wholesome choice when you use whole ingredients and enjoy them in reasonable portions.

Are protein muffins actually healthy?

Protein muffins can be healthy, but it depends on what you put in them. Muffins that rely mostly on refined flour, lots of sugar, and large amounts of oil are not automatically “healthy” just because they contain protein powder. However, when you build them with ingredients like oats, Greek yogurt, eggs, nuts, and a controlled amount of sweetener, they can deliver steady energy and good nutrition. Always look beyond the “high protein” label to the full ingredient list. Bottom line: Protein muffins are as healthy as their ingredients and portions; focus on whole foods, not just protein powder.

Can I make these high protein banana muffins without protein powder?

Yes, you can make a version of these muffins without protein powder. Replace the ¾ cup protein powder with ½ cup additional oat flour and ¼ cup extra Greek yogurt, then bake as directed. Your muffins will still be higher in protein than most traditional versions thanks to the yogurt, eggs, oats, and flax, just with a slightly lower total protein count per muffin. Bottom line: You can skip protein powder by using more oat flour and Greek yogurt and still keep these muffins relatively high in protein.

High Protein Banana Muffins | 1 Ultimate Power Snack

Name: High Protein Banana Muffins (Soft, Freezer-Friendly Snack)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 large very ripe bananas, mashed (about 1 cup); 2 large eggs; 1 1/2 cups plain nonfat Greek yogurt; 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 1 1/2 cups oat flour (or finely blended rolled oats); 3/4 cup (about 60 g) vanilla or unflavored protein powder (whey or plant-based); 2 tablespoons ground flaxseed; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1/4 cup mini dark chocolate chips (optional); 1/4 cup chopped walnuts or pecans (optional)

Ingredients

Scale

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

2 large eggs

1 1/2 cups plain nonfat Greek yogurt

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 1/2 cups oat flour (or finely blended rolled oats)

3/4 cup (about 60 g) vanilla or unflavored protein powder (whey or plant-based)

2 tablespoons ground flaxseed

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1/4 cup mini dark chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly spray with cooking spray.

2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.

3. Add the eggs, Greek yogurt, maple syrup or honey, and vanilla extract to the bananas and whisk until smooth and well combined.

4. In a separate bowl, stir together the oat flour, protein powder, ground flaxseed, baking powder, baking soda, cinnamon, and salt until no clumps remain.

5. Pour the dry ingredients into the wet ingredients and stir gently with a spatula just until no dry streaks of flour remain; the batter will be thick.

6. Fold in the mini chocolate chips and chopped nuts if using, reserving a few for sprinkling on top if desired.

7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full and smoothing the tops slightly.

8. Bake for 16–18 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out mostly clean with a few moist crumbs.

9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.

Notes

Use very ripe bananas with plenty of brown spots for the best sweetness and banana flavor.

Choose a whey or plant-based protein powder you enjoy, and avoid adding extra scoops so the muffins stay moist and tender.

Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freeze cooled muffins in a single layer, then transfer to a freezer bag and keep for up to 3 months; thaw at room temperature or warm briefly in the microwave before serving.

Pair a muffin with eggs, yogurt, or cottage cheese if you want to turn it into a higher-protein breakfast or post-workout snack.

Author: Adam Moretti
Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Oven
Cuisine: American