Name: Tasty Banana Bread Protein Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 medium ripe bananas, mashed; 2 large eggs; 1 cup vanilla protein powder; 1/2 cup rolled oats; 1/2 cup Greek yogurt; 1/4 cup honey; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

The Backstory—Banana Bread Muffins, But Make ‘Em Buff

So, picture this: it’s a rainy Saturday, I’ve got three spotty bananas just begging for a purpose, and my kid keeps asking for a ‘treat that’s not just a treat, you know?’ That’s how these Tasty Banana Bread Protein Muffins came to life in my kitchen. I was aiming for something that wouldn’t have us bouncing off the walls but still felt like a cheeky indulgence—plus a bit of protein so I can tell myself it’s basically health food. Oh, and don’t get me started on the time I accidentally used baking powder instead of soda and ended up with puffy, weird-tasting banana pucks (pro tip: don’t do that—unless you’re feeding birds).

I’ll be honest, these muffins aren’t fancy. But they’re reliable. And, dare I say, a touch magical? They remind me of the banana bread my mum used to make, but with some added brawn. I mean, who says you can’t flex and eat well, right?

Why You’ll Absolutely Love These Muffins (Or At Least Like Them a Lot)

I make these when I’ve got leftover bananas going all squidgy—which happens often, cos apparently we’re part-time monkeys in this house—or when I need a snack that actually keeps me full. My family goes wild for these because, well, muffin = automatic happiness around here. Actually, I used to make plain banana bread but someone (naming no names, Pete) would always ask if there was a ‘protein version’ (as though I’m running a gym kitchen), so, here you go!

I used to always worry about them sticking to the cases, but honestly, a good slick of anything oily and you’re golden. And don’t worry if the batter looks too thick at first glance; the bananas do their thing (eventually—it’s always a bit messy halfway through, and that’s fine).

The Ingredients (With Some Swaps Because Life Happens)

3 ripe bananas (the kind with brown spots—if you’ve only got two? Add a drizzle more milk. No biggie)
2 large eggs (I tried using flax eggs once; texture got a bit weird, but it works if you’re vegan; just don’t expect bakery fluffiness)
1 cup oat flour (I blitz old-fashioned oats in the blender—shop-bought oat flour works too; my gran swore by regular flour though, and she lived to 98… so who’s to argue?)
1/2 cup vanilla protein powder (Whey, plant-based, whatever you have on hand. I use Optimum Nutrition, but Aldi’s works fine if you ask me.)
1/3 cup maple syrup (honey or agave do the job—sugar just isn’t the vibe here, but you do you)
1/4 cup milk (Almond, oat, or even good old cow’s milk if you’re feeling nostalgic.)
1/4 cup melted coconut oil (or butter if you’re old school—sometimes I use olive oil to feel fancy. Don’t tell the Italians.)
1 tsp baking soda (not powder—see above re: banana pucks)
1 tsp cinnamon (optional, but how could you not?)
1/2 tsp salt (just a pinch, really. Sometimes I forget this and somehow they’re still good… most of the time.)
1/2 cup chopped walnuts or pecans (Only if I remember—my kids moan if there’s ‘crunchies’ though)

How to Make These (Bananas Not Required to Be Beautiful)

Mash your bananas in a big bowl. Really go to town. If you see banana lumps later, don’t sweat it—it’s ‘rustic’.
Crack those eggs in (try not to get shell in, but if you do, just fish it out—happens to the best of us). Whisk with the bananas till it looks almost smooth.
Pour in the melted coconut oil (or whatever you used), maple syrup, and milk. Stir it up till it looks like a strange oatmeal smoothie. This is where I always sneak a taste—just for quality control, obviously.
In a separate small bowl (though honestly I skip this if I’m lazy), mix together your oat flour, protein powder, baking soda, cinnamon and salt. I read somewhere it helps it mix better—but then again I’ve also just dumped it all in the same bowl and it usually works out.
Combine wet and dry mixes. Don’t overmix! Lumps are actually a good sign here. If you want nuts, now’s your moment. If you hate them, leave ‘em out, nobody’s mad.
Line a muffin tray with 10-12 cases; I use a big soup spoon to dollop in the batter (roughly 3/4 full, but sometimes I push it because who doesn’t want a muffin top?).
Bake at 180°C (350°F) for about 18–22 minutes. If you’re nosey like me, peek at 15 just to check. A toothpick should come out with a few crumbs—not wet though. Don’t panic if the tops crack. They’re muffins, not supermodels.
Cool on a rack (or just eat one while it’s hot, but mind your mouth—it’s like lava, trust me…)

Stuff I’ve Learned (Sometimes The Hard Way)

If your protein powder tastes rubbish on its own, it won’t get magically better in muffins… Sorry!
Once I used frozen bananas. Doable, but let them thaw and drain some of that liquid, or your muffins will look sad and soggy.
Dropped a muffin tin once; batter everywhere. Since then, I fill the tray in the oven, just in case. Sounds obvious but wow, what a mess.

Variations—From Genius to “Let’s Never Speak of That”

A scoop of peanut butter swirled in before baking? Absolutely delicious.
Chocolate chips instead of nuts—my niece swears by it.
Tried adding shredded coconut once, but honestly, the texture went a bit off. Maybe with less, or toasted? Worth another go, but not my finest hour.

If You Don’t Have All the Proper Gear

Look, I love my muffin tin, but one time I just used a regular loaf pan because the tray was missing (kids ‘borrowed’ it for a school project). It takes longer to bake—like 30–35 mins—but hey, still does the trick. And if you don’t have muffin cases? Just oil the tin well, or use baking parchment scrunched into little nests.

How to Store (Or Not)

These keep well in a big cookie tin for up to three days (maybe four, if you’re lucky and have the self-control of a monk). Fridge or counter? Honestly I do both, but they’re softer when kept out. Though, in my house, it never lasts past breakfast the next day anyway. Freezer tip: wrap individually and reheat in the microwave for a quick grab-and-go snack.

How We Eat ‘Em (But You Do You)

I’m a fan of splitting one open while it’s warm and slathering on almond butter. Actually, my partner reckons they’re better with a dab of Greek yogurt and honey—classic, I guess. Kids dunk their muffins in oat milk (odd habit, but who am I to judge?). Sometimes, we have them alongside scrambled eggs if we’re feeling protein-obsessed.

What I’ve Learned (From My “Oops” Moments)

I once tried to whisk the batter in a blender for smoothness. Nope. Real sticky mess, and the muffins were strangely chewy. Hand-stirring is your friend here.
Don’t skip the muffin liners unless you love scrubbing pans. Trust me, it’s not fun scraping out baked-on protein crumbs. Well, maybe some people do, but not me.
Rushing the cooling step just means steam makes them soggy. Step away, make a cuppa, and come back later. Patience pays off every time.

Questions I Actually Get Asked (Some Too Often!)

Can I double the recipe? Yeah, pretty much. But don’t get cocky and fill the muffin tins too high (lesson learned—overflow city).
Are these actually filling? For sure—protein helps a ton, and the oats keep me full till lunch (well, most days; unless there’s cake at work).
What protein powder do you use? I use Optimum Nutrition Gold Standard sometimes, but honestly just grab whatever decent brand you like. MyProtein also works, and a mate of mine swears by the vegan blend.
Got a gluten-free version? Actually, if you use certified GF oats and GF protein powder, you’re set! (Just watch out for sneaky cross-contamination if that’s your thing.)
How about making these egg-free? Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), but don’t expect sky-high muffins. Still good, just denser.

Anyway, if you give these a go, let me know how it turns out—feel free to tag me on Instagram or send me a note, I genuinely love hearing about other people’s banana bakes. Or just message me if yours sink in the middle and need consoling… All part of the adventure! And if you fancy reading more about upping your breakfast game, I got a kick out of Sally’s Banana Muffins guide here—real talk, another great read when you’re hungry and browsing.

Tasty Banana Bread Protein Muffins