High Protein Banana Muffins

You know those bananas that got too ripe on the counter, and it’s a bit gross to freeze. Yeah, that’s why we all need a good banana muffin recipe. These muffins are packed with high-protein ingredients such as eggs, yogurt, peanut butter, and almond butter. They are great for when those sweet cravings hit; mildly sweet but also very filling.

High Protein Banana Muffins

Mildly sweet and filling high protein banana muffins

Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Servings 12 muffins
Author whiteblankspace


  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup plain yogurt or Greek yogurt
  • 1/4 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Position rack in the middle and preheat oven to 350 F.
  2. In a bowl, mash bananas with a fork.
  3. Add eggs and beat with the fork.
  4. Mix in yogurt, peanut butter, maple syrup, butter, and vanilla extract.
  5. In a separate bowl, mix all-purpose flour, almond flour, baking soda, and salt.
  6. Pour the wet mixture into the dry mix. Gently stir with a rubber spatula until just combined.
  7. Insert muffin liners into a muffin tin. Spoon the batter evenly into each cup.
  8. Bake for about 20~22 minutes until muffin tops are lightly golden.
  9. Transfer muffins to a wire rack to cool.

Recipe Notes

If using frozen bananas, thaw in the microwave for about 90 seconds before mashing.

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