These high-protein banana chocolate chip muffins are moist, delicious, and perfect for meal prep— plus, they’re naturally gluten free. This high-protein muffin recipe is ideal for a grab-and-go breakfast, snack, or even dessert. Once you try this recipe, you’ll be making it on repeat. These muffins are a healthy sweet treat that the whole family will love— even the kiddos!

Why You’ll Love This Recipe

These high-protein banana muffins are made in under 30 minutes. As a busy momma, time is everything— which is why I love that these muffins come together and bake in under 30 minutes. It’s a quick, no-fuss recipe you’ll find yourself making again and again.

They’re healthy for you. These high-protein banana muffins are packed with nourishing, wholesome ingredients like ripe bananas, Greek yogurt, eggs, and protein powder. They’re made with oat flour, so they’re naturally gluten-free, and sweetened with maple syrup— a natural, unrefined sweetener rich in minerals and antioxidants.

This recipe is insanely easy to whip up. This recipe requires a few simple ingredients that you likely already have in your pantry, and is whipped up in under 30 minutes. Simply mix together the wet and dry ingredients, fold in the chocolate chips, pour into muffin molds, and bake— that’s it!

High-Protein Banana Muffins Ingredients

  • Bananas- Naturally sweet and full of potassium, ripe bananas add moisture, flavor, and help bind the muffins without adding oil.
  • Greek yogurt– A great source of protein and probiotics, Greek yogurt adds richness, moisture, and a slight tang— keeping the muffins tender and satisfying.
  • Eggs– Eggs provide structure, help bind the ingredients, and give the muffins a fluffy texture.
  • Vanilla extract– Vanilla extract enhances the natural sweetness and depth of flavor in the muffins.
  • Maple syrup– A mineral-rich, unrefined sweetener that adds a warm, natural sweetness while keeping these muffins free from refined sugar.
  • Protein powder– This boosts the protein content, making this recipe more filling and blood sugar-friendly. I personally love to use grass-fed whey or beef isolate protein.
  • Oat flour- Oat flour is naturally gluten-free, rich in fiber, and gives the muffins a soft, hearty texture with a mild, nutty flavor.
  • Baking powder– Helps the muffins rise and become light and fluffy.
  • Baking soda– Reacts with the yogurt and banana to give extra lift and a soft, airy crumb.
  • Chocolate chips– Adds just the right amount of indulgence— melty chocolate pockets in every bite make these muffins kid and adult-approved.
  • Cinnamon (optional)– Adds a warm, cozy spice that complements the banana and enhances the overall flavor.
  • Salt- Balances the sweetness and brings out all the other flavors in the recipe.

How to Make High-Protein Banana Muffins

1. Preheat the oven to 350°F and line or grease a 12-cup muffin tin.

2. In a large bowl, mash the bananas. Stir in Greek yogurt, eggs, vanilla, and maple syrup until smooth.

3. In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.

4. Add dry ingredients to the wet mixture and stir until just combined.

5. Fold in the chocolate chips.

6. Divide the batter evenly among the muffin cups. Sprinkle extra chocolate chips on top if desired.

7. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.

8. Let cool slightly before enjoying!

Servings: 12 muffins

High-Protein Banana Muffins (Gluten Free)

These high-protein banana muffins are moist, delicious, and perfect for meal prep— plus, they’re naturally gluten free!
Print Recipe
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 scoops protein powder of choice
  • 2 cups oat flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 cup chocolate chips plus more for topping
  • 1/2 tsp cinnamon optional
  • pinch salt

Instructions

  1. Preheat the oven to 350°F and line or grease a 12-cup muffin tin.
  2. In a large bowl, mash the bananas. Stir in Greek yogurt, eggs, vanilla, and maple syrup until smooth.
  3. In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  4. Add dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups. Sprinkle extra chocolate chips on top if desired.
  6. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
  7. Let cool slightly before enjoying!

Notes

Keep high-protein banana muffins in an airtight container at room temp for 2 days or in the fridge for up to 5 days.

Want to Learn How to Make More Healthy Recipes From Scratch?

Once you start swapping store-bought staples for healthier, homemade alternatives– you won’t ever go back! There is nothing better than creating wholesome meals for your family that are nourishing and delicious! Which is why I created my recipe guide– Staples Made Simple. It’s full of healthier, from-scratch versions of your favorite kitchen staples that you and your family will love. Grab a copy today, and fill your kitchen with delicious and simple recipes just like this these!

Did you make my high-protein banana muffins recipe? Let me know in the comments! And checkout these other delicious recipes on the blog:

  • Hey there! I’m Selina. 

    A homesteading momma obsessed with living a healthy, holistic lifestyle— teaching you how to do the same!

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