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Home » Recipes » Breakfast » Breads + Muffins » Clean Eating Banana Protein Muffins

Apr 14, 2013(updated September 30, 2019)

Clean Eating Banana Protein Muffins

4.91 from 32 votes
By Dani Spies
Jump to Recipe Print Recipe

This post may contain affiliate links.
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!

Banana Protein Muffins
Print Recipe
4.91 from 32 votes

Clean Eating Banana Protein Muffins

Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids, low carb + keto, vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 servings
Calories: 57kcal

Ingredients

  • 1 large ripe banana *optional* extra slices for top of muffins
  • 3/4 cup egg whites
  • 1/2 cup plain non-fat Greek yogurt
  • 3/4 cup oats
  • 2 scoops vanilla protein powder
  • 2 tbsp. turbinado sugar
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon

Instructions

  • 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.

Nutrition

Calories: 57kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Calcium: 7mg | Iron: 0.5mg

Breads + Muffins, Gluten Free, Kid Friendly Lunches, Low Carb + Keto, Recipes, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Connie says

    April 15, 2013 at 6:12 am

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

    Reply
    • Dani says

      April 15, 2013 at 2:18 pm

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

      Reply
  2. Kathleen says

    April 15, 2013 at 6:16 am

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

    Reply
    • Dani says

      April 15, 2013 at 2:17 pm

      5 stars
      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.

      Reply
  3. Healthy & Homemade says

    April 15, 2013 at 8:28 am

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

    Reply
  4. Sheri says

    April 15, 2013 at 12:11 pm

    5 stars
    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?

    Reply
    • Dani says

      April 15, 2013 at 2:10 pm

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

      Reply
  5. Melissa says

    April 16, 2013 at 5:54 pm

    5 stars
    I was wondering why your not usging agave anymore?

    Reply
    • Dani says

      April 17, 2013 at 7:22 am

      5 stars
      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:)

      Reply
  6. Rosalia says

    April 19, 2013 at 7:43 am

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

    Reply
  7. Julia says

    April 24, 2013 at 4:26 pm

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

    Reply
  8. Catherine says

    May 1, 2013 at 7:52 am

    5 stars
    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!

    Reply
  9. Catherine says

    May 4, 2013 at 4:55 pm

    5 stars
    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!

    Reply
  10. Lerone Clarke-Oliver says

    May 15, 2013 at 2:24 pm

    5 stars
    No flour? How do they rise?

    Reply
  11. Kim says

    June 5, 2013 at 12:08 pm

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

    Reply
  12. adriana says

    July 16, 2013 at 5:43 pm

    5 stars
    Could I use Stevia instead of Turbinado Sugar? Please respond, I really want to bake this! 🙂

    Reply
    • Dani says

      July 17, 2013 at 5:35 am

      5 stars
      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!

      Reply
  13. Danielle says

    August 7, 2013 at 7:01 pm

    5 stars
    I used Stevia and they aren’t sweet enough 🙁 I think I will add more banana and try agave instead.

    Reply
  14. Tanya says

    September 10, 2013 at 9:14 pm

    5 stars
    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
    Tanya

    Reply
  15. Angela Mathers says

    September 17, 2013 at 7:13 pm

    5 stars
    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!

    Reply
  16. Ana says

    September 30, 2013 at 2:20 pm

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

    Reply
    • Dani says

      October 1, 2013 at 4:30 am

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

      Reply
  17. evi says

    November 20, 2013 at 7:17 am

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

    Reply
  18. Kate Riddle says

    February 8, 2014 at 8:23 am

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

    Reply
  19. Kate says

    February 8, 2014 at 8:25 am

    5 stars
    Can they be frozen?

    Reply
  20. Ramona says

    May 24, 2016 at 3:20 am

    5 stars
    It really looks tasty. Since we can’t buy just egg whites here in Germany, for 12 Servings it is 12 eggwhites? Meaning 1 egg white per muffin?

    Reply

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