Easy Protein Muffins

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This amazing protein muffin recipe is a breakfast paradise in a bite, featuring vanilla protein powder, ripe bananas, luscious chocolate chunks, maple syrup, and a hint of light brown sugar!

Boost your day with these easy and delicious protein muffins! Packed with mashed bananas, protein powder, almond milk, and coconut oil, these muffins are not only scrumptious but also a nutritious snack that will keep you satisfied.

If you’re craving a healthy yet indulgent treat, look no further than these protein-packed muffins! With a blend of vanilla protein powder, mashed bananas, chocolate chunks, maple syrup, and light brown sugar, they’re sure to satisfy your sweet tooth in the healthiest way possible.

Muffins are like a canvas waiting for your personal touch! From healthier swaps to decadent additions, there are endless possibilities to customize your muffins to your liking.

Easy Protein Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Servings 12


**Dry Ingredients:**

  • 1 cup all-purpose flour
  • ½ cup vanilla protein powder
  • 1 teaspoon baking soda
  • ½ cup chocolate chunks

**Wet Ingredients:**

  • ½ cup packed light brown sugar
  • ¼ cup maple syrup
  • 1 cup mashed banana about 2 medium ripe bananas
  • 2 large eggs
  • ½ cup unsweetened plain almond milk
  • 2 tablespoons melted coconut oil


  • Preheat your oven to 350ºF and line a muffin pan with liners, spraying them with cooking spray.
  • In a medium bowl, combine all the dry ingredients. In a separate large bowl, whisk together the brown sugar and maple syrup, then add the mashed banana, eggs, and almond milk, mixing until well combined.
  • Transfer the dry ingredients to the wet mixture and stir until fully combined. Add melted coconut oil and mix again.
  • Fill each muffin well generously. We recommend filling them between 3/4 full and all the way to the top.
  • Bake at 350ºF for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.


  • Mash the banana on a plate with a fork before measuring it.
  • Chocolate chips can be substituted for chocolate chunks.
  • If the batter feels too thick, add a few more tablespoons of almond milk.
  • Avoid letting the batter sit too long after mixing the wet and dry ingredients to ensure the muffins rise properly.

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