fluffy protein muffins on a plate bite shot landscape

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.

protein muffins with bite shot

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 banana protein 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!

step by step how to make vegan banana protein muffins

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:

  1. Mash the ripe bananas and mix the wet ingredients together.
  2. Add in the dry ingredients and mix until a thick batter forms.
  3. 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.
vegan banana protein muffins top shot

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?

  1. The tops should be cooked and almost holden brown.
  2. 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.
gluten free protein muffins top shot with maple syrup on top

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. 🙂

holding oil free protein muffins

More Vegan Muffins to Bake!

gluten free protein muffins on a white plate

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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vegan banana protein muffins top shot

best vegan protein muffins

  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 8 muffins 1x


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.




  1. Pre-heat oven to 425 F (220 C)
  2. Add mashed banana, coconut sugar, 3 tbsp 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 tbsp of non-dairy milk (refer to video/photos). 
  3. 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. 
  4. 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. 


  • *If using neutral protein, add in an additional 1-2 tbsp 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


  • 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


vegan guten free banana protein muffins pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. These muffins are delicious!! I used whole wheat pastry flour and they turned out nice and fluffy! For the protein powder, I used Sunwarrior Maple French Toast! Yum! I did end up adding about 1/4 cup almond milk total. The protein powder absorbed a lot of liquid. I used date sugar, but I think I might try maple syrup next time. Finally, I added chocolate chips because I love chocolate! My batter ended up making 12 muffins, yeah! And I only had to bake for about 7 additional minutes at 350 after the first five minutes. Thanks for the yummy recipe!

  2. Hi Lisa,

    I have saved this recipe to make as part of my meal prep this weekend. I am not vegan and I use unflavored whey protein isolate. Would I be able to use this in place of the plant based protein powder? Would I still use the same amount of 75 g, or should I decrease the amount due to the high absorbency of whey protein? Thank you in advance!


    1. Hi! I haven’t tried using whey myself son I’m not too sure but yes, try adjusting the amount of liquid!

  3. 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!!