Name: Protein Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large, ripe banana (120g); 2 large eggs; 1/4 cup egg whites; 1/2 cup almond milk; 1 tsp vanilla extract; 1/2 cup Nuzest Vanilla Protein Powder (52g)*; 1/2 cup blanched almond flour (50g); 4 Tbsp tapioca flour (28g); 2 Tbsp coconut flour (16g); 1 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp salt

Jump to Recipe·Print Recipe

These paleo protein banana muffins are made with almond flour and pea protein powder. They are moist, tender and taste delicious! This low carb banana protein muffin recipe is only sweetened with bananas (no sugar added) and is completely oil free, grain free, gluten free and dairy free.

Meal prepping is soooo not my thing!

But, I love snack prepping. Having a host of quick and easy paleo snacks in the fridge and freezer are a must for me.

My favorite things to prep include energy balls, protein bars, protein fudge and protein muffins.

These healthy banana protein muffins are one of my go-to recipes. They're easy to make, moist and only sweetened with bananas. Basically the perfect clean eating protein muffin recipe.

Recipe Highlights

These almond flour banana protein muffins are:

gluten free & grain free
dairy free & whey free
only sweetened with bananas - no added sugar
Paleo friendly
high in protein - made with pea protein powder

Ingredients in Protein Banana Muffins

Here's what you need to make these low carb banana protein muffins:

ripe banana
eggs & egg whites
almond milk (or any plant based milk)
vanilla extract
pea protein (any flavor)
grain free flours: almond flour, tapioca flour and coconut flour
paleo baking powder
cinnamon
salt

banana protein muffin topped with tahini and bee pollen

How To Make Protein Banana Muffins

These protein muffins are made in one bowl and baked in the oven for 25-30 minutes.

First, preheat your oven to 350 degrees F. Then, in a large mixing bowl, mash banana. Add in the remaining wet ingredients. This includes: eggs, egg whites, almond milk and vanilla.

Next, add in the dry ingredients. This includes: protein powder, almond flour, tapioca flour coconut flour, baking powder, cinnamon and salt.

Pour the batter into a lined muffin pan. (I like using silicone muffin liners).

Lastly, bake the muffins at 350 degrees for 20-25 minutes, or until done. Let them cool to room temperature on a wire cooling rack.

Storing Muffins

These muffins are best stored in the fridge, but can be stored in the freezer as well.

Place the muffins in an air-tight container or baggie for up to a week in the fridge or one month in the freezer.

More Paleo Protein Muffin Recipes

Looking for more easy protein muffin recipes? Look no further! Here are some reader favorites from my site:

Enjoy!

Disclaimer: This post contains affiliate links. Meaning, if you make a purchase through any links I receive a small commission, at no additional cost to you. Thank you for supporting Bake It Paleo!