I make muffins up to 4 times a week in my house, and because we always have bananas sitting it the fruit bowl, this recipe is a go to just like these banana cookies and these chocolate banana energy balls. But these protein banana muffins are my new favorite!
With ripe bananas, whole-wheat flour, almond flour, and oats, these muffins have 7 grams of protein each without any protein powder. Let me show you how to make them!
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Ingredients for protein muffins with oats
How to make protein banana muffins
Grab your brown bananas and follow along with these step-by-step photos from my kitchen. It's kinda like we are making them together.
- Preheat the oven to 425 degrees Fahrenheit (215 C). In a mixing bowl, place the dry ingredients and mix well.
- Place the banana, oil, eggs, and water into a large glass measuring cup or smaller bowl and whisk together.
- Add the chocolate chips and the egg mixture into the flour mixture and fold together about 12-15 times with a spatula. It's important not to overmix the muffin batter.
- Line a muffin pan with liners or grease the pan well. Place about ⅓ cup of batter in each muffin cup to fill them all the way up. Sprinkle with chocolate chips as desired. Bake, cool, and enjoy!
Tips for protein muffins
- Don't overmix the batter. Only stir the batter about 12 times to get fluffy moist chocolate chip muffins with whole-wheat flour. There may be streaks of flour still and it will get mixed in as you fill the muffin cups. If you overmix you will have dense squat muffins.
- Place a few chocolate chips on top of each muffin.
- Bake at a high temperature to start: 425 Fahrenheit (215 C) to create a higher muffin dome, then turn the oven down to 375 Fahrenheit (190 C) and finish baking them completely.
- Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot they easily break, letting them cool slightly stops them from crumbling.
- Use cupcake liners. With the big muffins tops it makes them easier to remove from the pan without breaking them! I have used silicone liners or paper liners for this recipe. I find when the muffins are in a grease pan or with paper liners they will bake 2-3 minutes faster than when they are in silicone liners.
I created an eCookbook for prepping snacks! This was designed to set aside a block of time weekly or monthly to batch prep wholesome snacks. They are freezer-friendly recipes, with a clear plan (grocery list too!) to make the most of a two-hour time block!
Other healthy muffins
As a mom certified in holistic nutrition, I'm passionate about my family eating real food and making everything nourishing, and this blog is fully dedicated to snacks! Nutrient-dense muffins are something I'm obsessed with creating for my kids' snacktime. Try these recipes next!
- Healthy Zucchini Muffins with Yogurt
- Chocolate Chip Protein Muffins
- Morning Glory Muffins with Pineapple
- High Protein Quinoa Eggs Muffins
🍌 Did you make these protein banana oat muffins? Would you take 5 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain blog (your email address will not be shown).
Banana Oatmeal Protein Muffins
Equipment
Ingredients
Dry Ingredients
- 1 ½ cups whole-wheat flour
- 1 cup almond flour
- 1 cup rolled oats
- ¾ cup sugar cane sugar or coconut sugar
- ¼ cup ground flax seeds
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 bananas
- 2 eggs
- ¼ cup water
- ½ cup oil I use olive oil
Add In
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 425°F (215 °C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, place the whole-wheat flour, almond flour, rolled oats, sugar, ground flax seeds, cinnamon, baking powder, baking soda, and sea salt; whisk together well.
- In another bowl, place the banana, eggs, water, and oil. Mash the banana and stir everything together well. Add this banana mixture and the chocolate chips to the flour mixture and fold just until mixed; do not overmix.
- Divide the batter evenly into the muffin tin. I make this batter into 12 large muffins. Bake at 425°F (215 °C) for 8 minutes, then turn the oven down to 375°F (190 °C) and bake for another 7-8 minutes until the muffins are fully baked. Allow the muffins to cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
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