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Moist banana bread protein muffins topped with chopped walnuts, one broken open to reveal the fluffy texture, styled with milk and scattered crumbs.

High-Protein Banana Bread Muffins

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These soft, naturally sweet banana bread muffins are the perfect high-protein breakfast on the go. Made with Greek yogurt, collagen powder, and chopped walnuts, they’re satisfying, meal-prep friendly, and deliver a boost of protein to keep you full all morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 12 muffins

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Ingredients

  • 2 large ripe bananas, mashed, (about 300 grams)
  • 2 eggs
  • ⅓ cup plain Greek yogurt
  • ¼ cup almond butter or peanut butter
  • 1 tsp vanilla extract
  • ⅓ cup maple syrup, (optional)
  • 2 scoops unflavored collagen powder
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup chopped walnuts
Start Cooking

Instructions
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the 2 large mashed bananas, 2 eggs, ⅓ cup Greek yogurt, ¼ cup almond butter or peanut butter, 1 tsp vanilla, and ⅓ cup maple syrup (optional) until smooth.
    Mixing bowl filled with mashed banana, whole eggs, almond butter, and Greek yogurt for banana bread protein muffins.
  3. Add the 2 scoops of collagen powder, 1 cup of flour, 1 ½ teaspoon baking powder, and ½ teaspoon salt. Gently stir until just combined (do not overmix.)
    Large mixing bowl with high protein banana bread muffin batter, showing smooth texture and visible banana pieces.
  4. Fold in ½ cup chopped walnuts.
    Chopped walnuts being folded into high protein banana bread muffin batter in a large bowl with a black spatula.
  5. Divide the batter evenly among 12 muffin cups.
    Cookie scoop filling muffin liners with high protein banana muffin batter in a metal muffin pan, ready to bake.
  6. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.
    Overhead view of high protein banana bread muffins baked in a muffin pan with golden tops and chopped walnuts.

Nutrition

Calories: 146kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 14mgSodium: 181mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 37IUVitamin C: 2mgCalcium: 49mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature up to 3 days, in the refrigerator up to 1 week, or freeze up to 3 months. Reheat in the microwave or toaster oven.