High-Protein Banana Muffins

Name: High-Protein Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup ripe bananas (mashed); 2 large eggs; ½ cup Greek yogurt; 1¼ cup whole wheat flour; ½ cup protein powder; ½ cup coconut sugar (or brown sugar); 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp vanilla extract; Pinch of salt; 8-10 banana slices for topping (optional)

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by Lily Ernst on April 23, 2026

These high-protein banana muffins are soft, fluffy, and naturally sweetened with ripe bananas and coconut sugar. They’re the perfect balance of wholesome and indulgent—packed with protein to keep you satisfied, yet moist and tender like a classic bakery muffin. (11 grams of protein and 166 calories per muffin)

High-protein banana muffins on a floral serving plate.

Table of Contents

Why you’ll love this recipe:

Protein-packed & satisfying – Thanks to the combination of Greek yogurt, eggs, and protein powder, these muffins have a balanced boost of protein that helps keep you full longer.
Moist and fluffy texture – The mashed bananas and creamy Greek yogurt work together to create a soft, tender crumb that stays moist for days, without becoming dense or heavy.
Naturally sweetened – Ripe bananas bring a natural sweetness while coconut sugar adds a subtle caramel-like depth, giving you a perfectly sweet muffin without relying on refined sugars.

If you are looking for more high-protein treats, try my Chocolate Chip Cake Bars, Healthy Baked Apple Fritters, and Protein Pumpkin Muffins.

High-protein banana muffins in a gold baking pan.

Ingredients you’ll need:

Bananas – Add natural sweetness, moisture, and structure.
Eggs – Provide protein and help bind everything together.
Greek yogurt – Boosts protein while keeping the muffins soft and tender.
Whole wheat flour – Adds fiber and a hearty texture.
Protein powder – Increases the protein content, which makes these more filling.
Coconut sugar – A less refined sweetener with a subtle caramel flavor.
Baking soda & baking powder – Give the muffins their rise and lightness.
Cinnamon – Adds warmth and enhances the banana flavor.
Vanilla extract – Rounds out the sweetness and flavor.
Salt – Balances and enhances all the flavors.

How to make high-protein banana muffins:

(The full written and printable recipe is further below.)

Step #1) In a medium bowl, toss together the whole wheat flour, protein powder, baking soda, baking powder, and salt.

Step #2) In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, coconut sugar, and vanilla.

Step #3) Add the dry ingredients to the wet ingredients and mix until just combined.

Step #4) Divide the batter into 8-10 muffin liners. Top with banana slices if desired. Bake at 350F for 20 minutes.

Storing & freezing instructions:

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, place cooled muffins in a freezer-safe bag and store for up to 3 months.
Reheat individual muffins in the microwave for 20–30 seconds or thaw at room temperature.

A high-protein banana muffin cut in half on a white plate.

Recipe FAQs:

Can I use a different flour?

Yes, you can use all-purpose flour or a gluten-free flour mix, but that will decrease the amount of fiber.

Can I reduce the sugar?

You can reduce the sugar slightly if your bananas are very ripe, but keep in mind that it also affects texture.

Can I add mix-ins?

Absolutely! Chocolate chips, walnuts, or blueberries would all work beautifully. Just toss them in a tablespoon of flour first, so they don’t sink to the bottom.

If you’ve tried this High-Protein Banana Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!