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
- 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 Nakd (Pea Protein), Nuzest, Profi and Blessed.
- Protein Powder Alternative: If you do not want to use protein powder, I’ve found Nakd Powdered Peanut Butter to be a wonderful substitute that also adds protein and extra peanut butter flavour!
- 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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