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 tablespoon and add an extra tablespoon 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: ⅓ cup of chopped walnuts, almonds or cashew into the batter or sprinkle some on top!
- Seeds: ¼ cup of sunflower seeds or top it off with some pumpkin seeds.
- Chocolate Chips: Either in the batter or sprinkle some on top.
- Fruit: ½ cup blueberries or ⅓ 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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best vegan protein muffins
- Total Time: 30 minutes
- Yield: 8 muffins 1x
Description
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 tablespoon non-dairy milk (45ml)
- 1 tsp vanilla, optional
- 1 tsp cinnamon, optional
- 1 cup + 2 tablespoon 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 tablespoon 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 tablespoon 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 tablespoon 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).
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- 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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Sara says
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.
★★★★★
Lisa Kitahara says
Hi Sara!
Love the additions to added in, happy to hear they were enjoyed! <3
Hazel says
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).
★★★★★
Lisa Kitahara says
Hi Hazel,
Thank you so much, Im so happy to heat WWF was a success!
Lauren says
So delicious and super easy! So great to grab before a workout
★★★★★
Lisa Kitahara says
Hi Lauren,
Yes! Glad to hear you enjoyed them. Love them after a hard workout <3
Ellie says
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!! 🙂
Lisa Kitahara says
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!
Bonnie says
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 🙂
★★★★★
Monica says
Quick question: would I be able to use coconut flour or almond flour instead of the gluten free flour?
Lisa Kitahara says
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.
Danielle says
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 !
★★★★★
Lisa Kitahara says
Thank you so much Danielle I'm glad this recipe worked for you!!
Marina says
SOOO bomb!!! I would definitely make these again!!!
★★★★
Connie Leung says
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!!
★★★★
Lisa Kitahara says
Hi Connie! I'm so happy you enjoyed- I'll def have to try adding earl grey!!
Jamie says
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! 😊
Emily says
Love them! But mine came out a little dry. Not sure if I need more almond milk.
★★★★★
Lisa Kitahara says
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 🙂
Julia says
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!
★★★★★
Sophie says
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!
★★★★★
Lisa Kitahara says
So glad everyone loved this recipe! Great way to start baking with protein powders 🙂
Ginnyfox88 says
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!
★★★★★
Caroline says
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!!
★★★★★
Samantha says
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 🙂
Samantha says
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 🙂
Anna says
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 🙂
★★★★★
Terri says
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..
★★★★★
Nichole says
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!
★★★★★
Isabel says
They are so so good! This is the third time I'm making these protein muffin 🙂 Thanks for the amazing recipe.
★★★★★
Glory says
This is so good, Lisa! I added vegan chocolate chips to mine. Keep the protein recipes coming please!
★★★★★
Christine says
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!
★★★★★
Arya says
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!
★★★★★
Arya says
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!
★★★★★
Leslie says
Delicious! I subbed the coconut sugar with erithrytol to make these added sugar free and they taste great. Will definitely make again!
★★★★★
Joanne T Ho says
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
★★★★★
Lillian says
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.
★★★★★
Cynthia says
Made this with vegan protein powder and turned out great! Just too sweet as usual from the protein powder. I wonder if this would work with whey protein powder? Since I have a lot of them too...
★★★★★
zovre lioptor says
I don't commonly comment but I gotta state thanks for the post on this perfect one : D.
Jess says
Is the 75g of protein powder relative to the powder? I used 75g and my batter was insanely thick so I had to add a lot of extra milk. They're cooking now so not sure how they'll turn it out but it has to be some mistake I made on my end. Thank you!
★★★★★
Aly says
Was so glad to find a recipe that didn't rely on Kodiak power cakes. I used half oat and whole wheat flour, 4 tbl. of unsweetened vanilla almond milk and one tablespoon of apple cider vinegar (to counteract the whole wheat breadiness). I used "my protein" unflavored (3 scoops to make 75kg) protein powder and plenty of cinnamon. I used a gas stove and took it out 5 mins early, next time I'll bump it up to 8 mins. Other than that it turned out great.
★★★★★
Christine says
I made these last night and they came out so delicious and were so easy to make! I used all oat flour and added extra milk to the batter to make it less thick as recipe called for and they came out amazing! I also made them smaller and was able to get 11! Hate to admit it, but I had 3 as soon as they done! Lol!! Definitely going to make them again and try with the different add ins! Thank you for a great, easy recipe!
★★★★★
Alaina says
I made these yesterday for breakfast, and they taste amazing! I love that they have more protein than a conventional muffin to keep you fuller for longer too! I will definitely make these again, they have a lovely banana bread flavor!
★★★★★
Nicole M says
I used almond flour, added walnuts and chocolate chips. Right after I put them in the oven I read your note about adding more milk if the dough is dry and thought my muffins would be dry but they’re not! Def using this recipe again! Thanks for sharing it!
★★★★★
Barb says
These muffins are so good!!! My daughter says they remind her of my mom’s banana bread which is a family favorite- only these have all the protein.
Absolutely delicious 😊
★★★★★
Sava says
Could I use applesauce instead of bananas?
Marilea says
These were good! Happy to find a vegan banana nut muffin recipe! I did some alterations. I added a bit more coconut sugar, a tad bit of maple syrup, and a lot more plant milk than the recipe calls for. I dont know if its because its drier here, but I get a lot of dry muffins when I follow the recipes exactly. I have learned to add a lot more liquid. With the added soy milk they were perfect! I used Vega protein powder, its what I had on hand, it did have a bit of that gritty protein powder taste. But it wasnt a show stopper. I love them! I bought some PB powder for making them next time. I had them for breakfast. Love them!! Thanks for sharing your recipe wisdom!
★★★★★
Katie says
I'm new to vegan muffins, but the lack of fat in these is glaringly obvious. I even added a couple Tablespoons of fat, pecans, and raisins and it still didn't hide the fact that fat is lacking. It would have made this a balanced snack. Please consider doing a recipe with some fat. I think it would then be perfect.
★★★
Laura D says
I’m addicted to these muffins! The recipe doesn’t fail no matter what I do. I recently added a ton of frozen blueberries and they turned out great. My protein powder (spouted living) is sweetened with stevia so I don’t add any sugar. The best part is I can eat 2-3 and know they’re all clean and healthy ingredients. Thank you for this recipe!
★★★★★
Stephanie says
Love this recipe! But with the protein powder I use it’s super dry! Know your powder! Anyway, I decided I added some apple sauce and a flax egg (1T flax meal and 2 T water). I’m also a chocoholic and added about 1/3 cup dark chocolate chips. They are fantastic! You’d never know they were protein muffins!
★★★★
Tsehgahnoh says
Are you using a traditional-sized cupcake/muffin tin? Or is it one of those mini sized tins?
Lisa Kitahara says
I think they may err on the smaller side but not mini!
Sonya says
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I'm going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
★★★★★
Chelsea says
So excited to try these! I want to use Nuzest Vanilla protein which you recommended, but the label says 2 scoops is 25g. So do I use 2.5 scoops (approx 37g) or do I actually use 75g? Don't want to overdo it! Thanks!
Jen says
Used all oat flour and strawberries & cream flavored protein powder. I ended up with 9 muffins. They are delicious! The hardest part is waiting for your bananas to be ripe enough to use. I had planned on freezing some but I doubt there will be any left to freeze!
★★★★★
Denise says
Delicious! I used vanilla and cinnamon. The muffins came out so moist. My kitchen smelled amazing. Even my picky daughter loved them. Also what a great way to use up ripe bananas. Thank you!
★★★★★
Meghan Sheehy says
This recipe is 100% perfect when I follow the directions! I've been making it once a week for the last year. It is my all time favourite and super helpful in hitting protein goals without messing up my other macros. I absolutely love it!! Thank you so so so much!!!
★★★★★
taylor says
Could I omit the sugar from this recipe? Is there something else I can substitute instead?
Lisa Kitahara says
No, I would not as it adds moisture to the muffins as well.
Rose says
I made these and I love them! Here are some of the changes I made:
- To get to the specified weight of bananas, I had to use 4 (I guess they were small but it showed me it was good that I weighed them!)
- I substituted the coconut sugar for 20gr of Monin sugar-free caramel flavoured syrup
- I used only oat flour
- I added 10 gr of vital wheat gluten to help the dough rise and give some more protein
- I had to add a lot more vegan milk to make the batter wet enough
They still came out super moist, fluffy, and delicious with all these adjustments!
★★★★★
Jen says
Love these, but I just throw them in at 350 for 14 minutes.
★★★★★
Meghan White says
So! SO! good. Just discovered the recipe 2 weeks ago and have made them three times. I made them once with chocolate protein powder and it was really good too.
★★★★★
JP says
Just made this recipe last night and am super impressed with how they turned out! I did make some alterations. I used 2 tbsp of maple syrup instead of coconut sugar, and my protein powder was 3.5 scoops to equal 75 g. I had to use almost a whole cup of almond milk to get the batter to a paste-like consistency. Also I used all oat flour and my protein powder was vanilla OWYN brand. I was worried they would be too sweet as I tried the batter and it was SO sweet but actually they are perfect when baked! I added some dark chocolate chips to balance out any over sweetness. Put them in 5 min at 425 degrees as suggested, and then only 10 min at 350 degrees and they came out moist and delicious. Thank you for this recipe!!
★★★★★