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Clean Eating Banana Protein Muffins

Banana Protein Muffins

Banana Protein Muffins – Clean & Delicious®

Now that I am focusing more on strength training at the gym, I’m constantly trying to find convenient, yummy ideas for high protein snacks.

After making these simple Apple Cinnamon Protein Muffins I’ve been dying to experiment with different flavors.  I just love having a muffin that actually supports my fitness goals (so much better than a plate of egg whites;)).

So today I did a quick search online and found these amazing Banana Bread Protein Muffins from DashingDish (yet another amazing blog stuffed with tons of clean eating recipe [and it also provides info for weight watchers] so please check it out).

The only changes I made to the original recipe were to up the cinnamon and replace the Truvia with a couple tablespoons of turbinado sugar (I really don’t want to get into the habit of baking with artificial sweeteners – I’d prefer to just have a little of the real thing).

These muffins are light, satisfying and delicious (and you would never know they were gluten-free to boot).  Perfect for a pre-post workout snack or simply with some coffee or tea in the afternoon.

I especially love them topped with a little almond or peanut butter!  And am certain a schmear of Greek yogurt would be delicious too.

Are you a fan of protein muffins?  I’m really looking forward to experimenting with more flavors!

Clean Eating Banana Protein Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 large ripe banana (*optional* extra slices for top of muffins)
  • ¾ cup egg whites
  • ½ cup plain, non-fat Greek yogurt
  • ¾ cup oats
  • 2 scoops vanilla protein powder
  • 2 tbsp. turbinado sugar
  • 1 tsp. baking soda
  • ¾ tsp. cinnamon


Pre heat oven to 350 degrees.  Spray 12-tin muffin tray with cooking spray.

Pop all the ingredients into a blender and blend until smooth.

Divide mixture evenly among 12 muffin tins.  Place a thin slice of banana on top of each muffin.

Bake for twenty minutes or until cooked though.  Enjoy!

Makes 12 muffins.

Nutritional Analysis

Nutrients per muffin; Calories: 67g; Total Fat: 1g; Saturated Fat: 0g; Sodium: 38mg; Carbohydrate: 10g; Sugars: 5g; Protein: 6g


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25 Responses to “Clean Eating Banana Protein Muffins”

  1. #
    Connie — April 15, 2013 @ 6:12 am

    I wonder if you can replace the protein powder with something like Quinoa?

    • #
      Dani — April 15, 2013 @ 2:18 pm

      I honestly do not know! If any of my other readers have input here, let’s help Connie out:)

  2. #
    Kathleen — April 15, 2013 @ 6:16 am

    What kind of vanilla protein powder do you use? And where would I find it? (I’ve never baked with protein powder.) Thanks!

    • #
      Dani — April 15, 2013 @ 2:17 pm

      I usually have both Jay Robb (whey protein) and Sun warrior (vegan raw protein) in my house. BUT I actually made these with a pp powder called ‘Gnarly’ – they sent me a sample to try. This was the first time I used it and it tasted great.

  3. #
    Healthy & Homemade — April 15, 2013 @ 8:28 am

    YUM! These look delish! This is the kind of snack I *should* be eating, because it would actually keep me full =P

  4. #
    Sheri — April 15, 2013 @ 12:11 pm

    Dying to make the banana protein muffins, but I hate hate hate to throw away perfectly good egg yolks from happy chickens. Do you think this would work with whole eggs?

    • #
      Dani — April 15, 2013 @ 2:10 pm

      Great question and absolutely YES! Just halve the amount of eggs SO for 12 egg whites you would use 6 whole eggs.

  5. #
    Melissa — April 16, 2013 @ 5:54 pm

    I was wondering why your not usging agave anymore?

    • #
      Dani — April 17, 2013 @ 7:22 am

      No real reason, I honestly just use was I have in the house. I get on and off ‘kicks’ with different ingredients. I’m always trying new things:)

  6. #
    Rosalia — April 19, 2013 @ 7:43 am

    Is there any way I can make these with applesauce to replace any oil that would be used? If so, what amount?

  7. #
    Julia — April 24, 2013 @ 4:26 pm

    For the oats– did you use quick-cooking oats or rolled/old-fashioned oats?

  8. #
    Catherine — May 1, 2013 @ 7:52 am

    Oh WOW! This recipe is AMAZING! I just made them! My kitchen smells GREAT! And they are fluffy and moist and oh-so-tasty too! Awesome breakfast or snack.

    I used Pure Protein brand whey protein/vanilla cream. 1 scoop = 39g, and I used two scoops. (Not sure if that helps the person w/ the “how much is a scoop?” question.

    And I used old fashioned (not quick cook) oats.

    20 mins was the exactly-perfect baking time.

    I used a lot of cinnamon because I love cinnamon!

    The only thing that I screwed up is that I used paper baking cups and they stuck to the paper. Next time I will make them in the regular muffin pan with a little cooking spray.

    I also look forward to making these maybe with a little raspberry or strawberry. My kids would love to have a pink ‘cupcake’.

    Thank you for such an AWESOME recipe!

  9. #
    Catherine — May 4, 2013 @ 4:55 pm

    I just made these again! I skipped the paper baking cups and just used the muffin pan lightly sprayed with cooking spray. They turned out AWESOME – – – baked perfectly, didn’t stick at all, so tasty!

  10. #
    Lerone Clarke-Oliver — May 15, 2013 @ 2:24 pm

    No flour? How do they rise?

  11. #
    Kim — June 5, 2013 @ 12:08 pm

    How do you reheat the muffins after they have been frozen?

  12. #
    adriana — July 16, 2013 @ 5:43 pm

    Could I use Stevia instead of Turbinado Sugar? Please respond, I really want to bake this! :)

    • #
      Dani — July 17, 2013 @ 5:35 am

      I bet you could but because I have not baked with stevia I’m not sure what the recipe adjustments would be. You may want to check out their website for some tips!

  13. #
    Danielle — August 7, 2013 @ 7:01 pm

    I used Stevia and they aren’t sweet enough :( I think I will add more banana and try agave instead.

  14. #
    Tanya — September 10, 2013 @ 9:14 pm

    I just wanted to thank you SINCERELY for these – I made them tonight and almost sobbed they were so insanely delicious. I used vanilla shakeology for the protein and coconut palm sugar and it bumped the cals up quite a bit (130) as well as the protein (9g) and the carbs (27g) but the fat stayed at 1g – it’s now an almost 100% perfect post workout 4:1 ratio muffin. And I’m not kidding, I’ve never had something so delicious. THANK YOU!!!!!!!!
    Your new biggest fan

  15. #
    Angela Mathers — September 17, 2013 @ 7:13 pm

    These look so delish! They seem like the perfect little snack for me to grab on the go to work in the morning (I’m not much of a breakfast eater). Plus they look much more filling than the average muffin!

  16. #
    Ana — September 30, 2013 @ 2:20 pm

    Could I just opt out on the protein powder entirely? Or would that change the composition of the muffin? Substitution ideas?

    • #
      Dani — October 1, 2013 @ 4:30 am

      That would change the composition. Not sure what might b a good substitution…. ANy ideas out there???? Lets help Ana out!

  17. #
    evi — November 20, 2013 @ 7:17 am

    I can’t find greek yogurt in Indonesia, can I replace with regular yogurt?

  18. #
    Kate Riddle — February 8, 2014 @ 8:23 am

    What is the calorie count for these? (Its says 67 g is that calories?) Thanks for the recipe they are delicious!

  19. #
    Kate — February 8, 2014 @ 8:25 am

    Can they be frozen?

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