Can I put protein powder in banana muffins?

Yes, you can absolutely put protein powder in banana muffins. It’s a great way to increase the protein content without drastically changing the flavor. Stick to about 1 scoop (20–25g) per batch of 8–12 muffins to maintain texture and moisture. Just remember to slightly reduce your flour or add extra moisture like mashed banana or yogurt to balance it out.

Can you bake protein powder into muffins?

es, most protein powders can safely be baked into muffins. Baking at temperatures like 350°F does not destroy the protein, although certain textures can change depending on the type you use. Whey and plant-based proteins are the most common for baking. Always test a small batch first to see how your chosen powder behaves.

Is it okay to mix banana with protein powder?

Absolutely. Bananas and protein powder pair beautifully. The natural sweetness of ripe bananas masks any earthy or chalky flavors from the protein, while the banana’s moisture helps keep baked goods tender. You can even blend them into smoothies or raw protein balls if you’re not baking

What is the best protein powder for muffins?

The best protein powder depends on your dietary preferences and flavor profile. Whey isolate is ideal for fluffy texture and mild taste. For dairy-free options, pea protein or rice protein blends work well but may require more moisture. Look for powders with clean labels— no artificial sweeteners or fillers —and stick to neutral flavors like vanilla or unflavored.

Banana Protein Muffins – The Best High-Protein Snack

Ingredients

Scale

2 ripe bananas (mashed)
2 eggs (or flax eggs)
1/2 cup Greek yogurt
1 scoop protein powder (25g)
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
1–2 tbsp maple syrup (optional)

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Instructions

Preheat oven to 350°F. Line muffin tin.
Mash bananas and mix with wet ingredients.
In another bowl, whisk dry ingredients.
Combine wet and dry, stir gently.
Fill muffin cups 3/4 full.
Bake 18–22 min. Cool before storing.

Notes

Wrap individually, freeze up to 3 months, label for freshness

Author: Marcy Delgado
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 10–12 muffins
Calories: 170 kcal
Fat: 8g
Carbohydrates: 12g
Protein: 10g