There’s a particular satisfaction in biting into a soft, warm muffin that feels like a treat but is secretly packed with goodness. For ages, I searched for a protein muffins recipe that wasn’t dry, dense, or bland. I wanted something that I would genuinely look forward to eating after a workout or as a quick breakfast on a busy morning. After many trials and a kitchen covered in flour, I finally landed on this recipe, which uses ripe bananas and Greek yoghurt to create an unbelievably moist and tender crumb.

What makes this protein muffins recipe so special is the balance. We get natural sweetness from the bananas, a lovely richness from dark chocolate chips that melt into little pools of joy, and a satisfying texture that holds together beautifully. Friends always ask me for this recipe after trying them post-gym session, and they’re always surprised when I tell them how much protein is packed into each one. They are brilliant for meal prepping on a Sunday, ensuring you have a healthy, grab-and-go option for the week ahead.

This recipe is for anyone who wants a healthier baked good without compromising on flavour or texture. It works wonderfully for active individuals needing a refuel, busy parents looking for nutritious lunchbox fillers, or anyone simply craving a muffin that nourishes from the inside out. Let’s get baking!

Recipe Overview

This Protein Muffins Recipe yields twelve wonderfully moist and flavourful muffins, brimming with the taste of sweet banana and rich dark chocolate. The addition of protein powder and Greek yoghurt not only boosts the nutritional value but also contributes to a fantastically soft texture. After testing this recipe five times, I finally got the balance just right – they’re moist without being dense, a common pitfall with protein baking.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 37 minutes
• Servings: 12 muffins
• Difficulty: Easy

Why You’ll Love This Protein Muffins Recipe

• Genuine Flavour: The natural sweetness from very ripe bananas sings through, perfectly balanced by the slight bitterness of 70% dark chocolate chips and a warm, background hint of cinnamon.
• Ready in Under 40 Minutes: From gathering your ingredients to pulling a tray of warm, fragrant muffins from the oven, the whole process comes together in about 37 minutes.
• Flexible Recipe: This recipe is wonderfully adaptable. You can swap the chocolate chips for blueberries or chopped walnuts, use a plant-based protein powder, or switch the coconut oil for melted butter.
• Great for Meal Prep: These muffins are ideal when you want to prepare snacks for the week. They store beautifully and make hectic mornings so much more manageable.
• Family Tested: My husband, who is usually wary of ‘healthy’ bakes, absolutely loves these and can’t tell they’re packed with protein. They always get compliments from everyone who tries them.

Protein Muffins Recipe

⏱️ 15 min prep  •  🍳 22 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this protein muffins recipe, we use a combination of wholesome ingredients to achieve the best flavour and texture. I often use a vanilla-flavoured whey protein, as it adds a lovely subtle sweetness, but feel free to use your favourite. A good quality protein powder makes all the difference here.

• 150g wholemeal flour (or plain flour)
• 90g vanilla or unflavoured whey protein powder
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large, very ripe bananas, mashed (about 350g)
• 2 large free-range eggs, lightly beaten
• 150g plain Greek yoghurt
• 60ml maple syrup
• 60ml coconut oil, melted and cooled (or light olive oil)
• 1 tsp vanilla extract
• 100g dark chocolate chips

Sara’s Tip: For the best flavour and ultimate moistness, make sure your bananas are extremely ripe – the kind that are covered in brown spots. These bananas are much sweeter and mash more easily, meaning you get a better-tasting muffin with a superior texture.

How to Make Protein Muffins

Making these protein muffins is a straightforward process. We’ll use the classic ‘muffin method’ of combining dry and wet ingredients separately before gently mixing them together. This technique is key to achieving a light and tender result.

1. Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
2. In a large mixing bowl, whisk together the wholemeal flour, protein powder, baking powder, bicarbonate of soda, cinnamon, and salt. Breaking up any lumps in the protein powder now will ensure a smooth batter.
3. In a separate, medium-sized bowl, add your mashed bananas. To this, add the lightly beaten eggs, Greek yoghurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until everything is well combined and smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. What works best for me is to stop mixing as soon as you can no longer see dry streaks of flour. A few lumps in the batter are perfectly fine!
5. Gently fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins before baking if you like.
6. Carefully divide the batter evenly between the 12 muffin cases. They should be about three-quarters full. Sprinkle the reserved chocolate chips over the tops.
7. Bake in the preheated oven for 20-22 minutes. You’ll know they’re ready when they are golden brown on top and a skewer or toothpick inserted into the centre comes out clean.
8. Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This stops them from getting soggy bottoms.

Tips From My Kitchen

• Don’t Over-mix: The number one rule for tender muffins is to avoid over-mixing the batter. Folding the ingredients until they are just combined prevents the development of too much gluten, which can result in tough, rubbery muffins. For more on this, the experts at BBC Good Food have some excellent insights into the science of muffin making.
• The Secret Step: I learned that letting the batter rest for 10 minutes before scooping it into the cases allows the flour and protein powder to fully hydrate. This small step can lead to a more tender crumb and a better rise.
• Make-Ahead: You can mix the dry ingredients and store them in an airtight container for up to a month. When you’re ready to bake, simply mix the wet ingredients and combine.
• Storage: These protein muffins will keep in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge for up to 5 days. They also freeze brilliantly for up to 3 months. Just thaw at room temperature or give them a quick 20-second blitz in the microwave.

Equipment You’ll Need

• 12-hole muffin tin
• Paper muffin cases
• Large mixing bowl
• Medium mixing bowl
• Whisk and Spatula
• Wire cooling rack

Delicious Variations to Try

One of the best things about this protein muffins recipe is how easily you can adapt it to your own tastes or what you have in the pantry.

• Blueberry and Lemon: Swap the chocolate chips for 100g of fresh or frozen blueberries and add the zest of one lemon to the wet ingredients for a fresh, vibrant flavour.
• Vegan Option: For a plant-based version, use your favourite vegan protein powder, substitute the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to sit for 5 minutes), and use a dairy-free yoghurt like coconut or soy.
• Nutty Crunch: For added texture and healthy fats, replace the chocolate chips with 75g of chopped walnuts or pecans. A sprinkle on top before baking gives a lovely toasted finish.

What to Serve With Protein Muffins

These muffins are a complete snack on their own, but they also pair beautifully with other things. These are my favourite ways to enjoy them.

• Enjoy one warm from the oven with a generous smear of almond or peanut butter. The nutty flavour is a fantastic complement to the sweet banana.
• Serve alongside a bowl of Greek yoghurt and a handful of fresh berries for a more substantial and balanced breakfast.
• They are a great way to refuel after a workout, before you sit down to a proper meal like my Sticky Chicken Rice Bowls.
• A simple cup of coffee or a milky tea is the ideal companion for a mid-afternoon pick-me-up.

Frequently Asked Questions

Protein Muffins Recipe

Delicious and healthy protein-packed muffins made with ripe bananas, wholemeal flour, and dark chocolate chips. Perfect for a quick breakfast or a post-workout snack.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Snack

Cuisine: American

Calories: 226

Ingredients Method Notes

Ingredients

  

• 150 g wholemeal flour or plain flour
• 90 g vanilla or unflavoured whey protein powder
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large very ripe bananas, mashed (about 350g)
• 2 large free-range eggs lightly beaten
• 150 g plain Greek yoghurt
• 60 ml maple syrup
• 60 ml coconut oil melted and cooled (or light olive oil)
• 1 tsp vanilla extract
• 100 g dark chocolate chips

Method

 

1. Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
2. In a large mixing bowl, whisk together the wholemeal flour, protein powder, baking powder, bicarbonate of soda, cinnamon, and salt. Breaking up any lumps in the protein powder now will ensure a smooth batter.
3. In a separate, medium-sized bowl, add your mashed bananas. To this, add the lightly beaten eggs, Greek yoghurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until everything is well combined and smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. What works best for me is to stop mixing as soon as you can no longer see dry streaks of flour. A few lumps in the batter are perfectly fine!
5. Gently fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins before baking if you like.
6. Carefully divide the batter evenly between the 12 muffin cases. They should be about three-quarters full. Sprinkle the reserved chocolate chips over the tops.
7. Bake in the preheated oven for 20-22 minutes. You'll know they're ready when they are golden brown on top and a skewer or toothpick inserted into the centre comes out clean.
8. Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This stops them from getting soggy bottoms.

Notes

For best results, use very ripe bananas as they add natural sweetness and moisture. Muffins can be stored in an airtight container for up to 3 days.

I really hope you enjoy making and eating this Protein Muffins Recipe as much as we do in our house. They’ve become such a staple for us, providing a wholesome and genuinely delicious snack whenever we need it. These muffins are my go-to for a healthy breakfast, giving me the energy I need before I even start thinking about what to make for dinner, which could be anything from a speedy Garlic Parmesan Chicken Pasta Recipe to another one of my favourite Healthy Chicken Recipes. Let me know how you get on in the comments below – I love hearing about your creations!