8 High Protein Banana Muffins That Taste Like a Bakery Treat You’Ll Love

These muffins are crowd-pleasers with a protein punch, freedom from chalky textures, and sweetness that tastes bakery-fresh. You’ll be shocked at how fluffy and indulgent they feel. FYI, you’ll want them in your weekly rotation instantly.

1. Cloud Nine Banana Protein Muffins That Actually Stay Fresh All Week

This recipe nails the perfect balance of moist, tender crumb and bakery-scented tops. It’s incredible for quick breakfasts or post-workout snacks when you need lift without heaviness.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup neutral oil or melted butter
• 1/2 cup vanilla protein powder
• 1 cup whole-wheat flour
• 1/2 cup rolled oats
• 1/3 cup honey or maple syrup
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk bananas, eggs, milk, oil, and vanilla until smooth.
3. Stir in honey, then fold in protein powder, flour, oats, baking soda, baking powder, and salt until just combined.
4. Spoon batter into liners, filling about 3/4 full.
5. Bake 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.

Let cool in the pan for 5 minutes, then transfer to a rack. These stay chewy and bright for days, but you’ll want to snack them all at once. Seriously delicious with a dollop of yogurt.

2. Banana Nut Pro Muffins That Taste Like a Bakery Shelf Must-Have

This version leans into a crunchy nut topping and a tender interior. It’s perfect for brunch alongside coffee, or as a steal-your-heart snack on the run.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup maple syrup
• 3/4 cup vanilla protein powder
• 3/4 cup oat flour
• 1/2 cup crushed walnuts or almonds
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• Pinch of salt
• Optional: sesame or flax seeds for topping

Instructions:

1. Heat oven to 350°F (175°C) and prepare muffin tin.
2. Whisk bananas, eggs, yogurt, and maple until smooth.
3. Gently fold in protein powder, oat flour, baking powder, salt, and spices.
4. Add nuts and stir until just combined.
5. Fill tins 3/4 full, sprinkle tops with seeds if using.
6. Bake 20–24 minutes until golden and a toothpick pulls clean.

Pro tip: store in a glass container to keep the tops crisp. They’re equally happy toasted for 10 seconds to revive that bakery crispness.

3. Banana Chocolate Protein Muffins That Melt in Your Mouth

Chocolate and banana are a classic duo, and the protein keeps them from tipping into dessert-only territory. You’ll love the glossy top and fudgy crumb inside.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 cup chocolate protein powder
• 3/4 cup whole-wheat pastry flour
• 1/4 cup cocoa powder
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C) and line a muffin tray.
2. Whisk bananas, eggs, milk, and coconut oil until smooth.
3. Stir in honey and vanilla, then fold in protein powder, flour, cocoa, baking soda, and salt until just combined.
4. Divide into tins and bake 18–22 minutes until a tester comes out clean.

Serve with a smear of almond butter for a bakery-style finish. FYI, these pair surprisingly well with black coffee or a bold espresso.

4. Twice-Baked Banana Vanilla Protein Muffins For That Crisp-Top Moment

If you crave a bakery-style crackly top, this version gives you a golden crown and a soft center. Perfect for Sunday meal-prep with zero guilt.

Ingredients:

• 3 ripe bananas, mashed
• 3 eggs
• 3/4 cup milk of choice
• 1/3 cup Greek yogurt
• 1/2 cup vanilla protein powder
• 1 cup spelt flour
• 1/2 cup white whole-wheat flour
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat to 350°F (175°C) and grease a muffin tin.
2. Mix mashed bananas, eggs, milk, yogurt, and butter until smooth.
3. Stir in sugar, then fold in flours, baking powder, baking soda, salt, and protein powder just until combined.
4. Spoon into tins and bake 16–20 minutes. Let cool slightly.
5. Brush the tops with a little extra melted butter and return to the oven for 3–5 minutes to create that crackly top.

These shine with a light dusting of powdered sugar or a drizzle of melted chocolate for pure cafe vibes at home.

5. High-Protein Banana Oat Muffins With a Cinnamon Glow

The cinnamon-scented warmth makes these feel like breakfast from a chic bakery. The oats keep things heartier without feeling heavy.

Ingredients:

• 2 large bananas, mashed
• 2 eggs
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 1/2 cup vanilla protein powder
• 1 cup rolled oats
• 1/3 cup almond flour
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat to 350°F (175°C) and prepare muffin tin.
2. Whisk bananas, eggs, yogurt, and milk until smooth.
3. Mix in maple syrup and vanilla, then add protein, oats, almond flour, cinnamon, baking powder, and salt.
4. Fill cups 3/4 full and bake 18–22 minutes.

Tip: refrigerate leftovers to keep the texture intact; reheat for a soft, bakery-like bite.

6. Banana Core Power Muffins That Individualize Each Bite

These are a little more indulgent with a molten center—like a mini muffin lava cake you can actually eat for breakfast. The secret is a touch of extra banana in the core.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup ricotta or cottage cheese for creaminess
• 1/2 cup vanilla protein powder
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (optional)
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Heat oven to 350°F (175°C) and prepare tins.
2. Beat bananas, eggs, ricotta, coconut oil, honey, and vanilla until smooth.
3. Stir in protein powder, almond flour, baking soda, and salt until just combined.
4. Spoon batter halfway, add a small scoop of banana in the center, then cover with more batter. Sprinkle chips if using.
5. Bake 20–24 minutes until tops are set and edges pull away slightly.

Those gooey centers are where the magic lives. Serve warm with a pat of butter for that bakery-tasity moment.

7. Lemon-Banana Zest Protein Muffins For Bright, Fresh Flavor

A zesty twist keeps these muffins light, almost like sunshine in a muffin liner. The lemon pairs surprisingly well with banana without clashing with the protein kick.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 1/2 cup vanilla protein powder
• 3/4 cup whole-wheat flour
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup honey
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat to 350°F (175°C) and line muffins.
2. Whisk bananas, eggs, yogurt, milk, lemon zest, and juice with honey until smooth.
3. Fold in protein powder, flour, baking powder, and salt until just combined.
4. Fill tins; bake 18–22 minutes until set and lightly golden.

Serve with a light dusting of powdered sugar or a quick lemon glaze for that bakery vibe. The aroma is as good as the taste, trust me.

8. Peanut Butter Banana Protein Muffins With a Chewy Crunch

If you’re a peanut butter fanatic, this one will become your go-to. The peanut butter adds a savory note that balances sweetness and keeps the texture ultra satisfying.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup milk
• 3/4 cup vanilla protein powder
• 3/4 cup oat flour
• 1/4 cup sesame seeds or crushed peanuts (optional)
• 1/4 cup maple syrup
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat to 350°F (175°C) and prepare tins.
2. Whisk bananas, eggs, peanut butter, milk, and maple until smooth.
3. Stir in protein powder, oat flour, baking soda, salt, and seeds or peanuts if using.
4. Fill cups 3/4 full and bake 20–24 minutes until a toothpick comes out clean.

Pro tip: these are amazing heated for 15 seconds in the microwave, then a drizzle of extra peanut butter on top. Yum, right?

These eight high protein banana muffins prove you can have bakery-worthy flavor, texture, and a protein boost without compromising on gut-friendly goodness. Which one will you try first? IMO, start with the Lemon-Banana Zest for a bright lift, then circle back to the Chocolate Banana for comfort vibes. Seriously, you’re about to be obsessed.

Ready to bake? Grab your apron and these ingredients. The kitchen awaits your new bakery-grade muffin lineup. You’ve got this—you’re basically a banana-protein muffin wizard in disguise!