These High Protein Banana Muffins are light and fluffy, naturally sweetened and packed with banana and little pockets of melted chocolate. Each muffin contains 5 grams of protein and 4 grams of fibre, making them a more filling option than a traditional banana muffin.
Although 5 grams might not sound exceptionally high compared with a protein shake or protein bar, it is some extra added protein for a homemade muffin and we take any protein we can get!
The cottage cheese, eggs, oats and flaxseed all help to increase both the protein and fibre without needing protein powder. Finding little ways to increase my protein was a huge help for my weight loss.
At just 144 calories per muffin, they make an easy afternoon snack or healthier addition to lunchboxes - my kids can't get enough of these. They are also the best way to use up those overripe bananas that nobody wants to eat.
Traditional banana muffins are usually made mainly from flour, sugar, butter and banana. These muffins include several ingredients that naturally contribute protein, including cottage cheese, eggs, oat flour and flaxseed.
Looking for more healthy snack ideas? Why not try our delicious Blueberry Oat Bars, creamy Snickers Greek Yogurt Pots or our easy Dark Chocolate Chip Energy Balls?
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Why You Will Love Them
- Naturally sweetened - banana and maple syrup.
- Made without protein powder
- A good source of fibre
- Freezer-friendly
- A simple way to use overripe bananas
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bananas - Use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more strongly flavoured the muffins will be.
- Eggs - We have not tested these with an egg replacement, but you could try with flax eggs.
- Oats - These are blended into a flour and add extra fibre. You could use plain flour if you prefer.
- Cottage cheese - Cottage cheese adds moisture, creaminess and extra protein. It is blended with the banana, so you will not notice the curds once the muffins are baked. Full-fat cottage cheese gives the richest texture, but reduced-fat cottage cheese will work too.
- Maple syrup - Honey can be used instead.
- Vanilla - Make sure to use extract and not essence.
- Baking powder & baking soda - This helps the muffins to rise and get nice and fluffy.
- Cinnamon - You could use ground ginger or a mix instead.
- Ground flaxseeds - Such an easy way to add extra fibre to your baked recipes.
- Chocolate chips - We used dark chocolate chips and whilst they are optional, they do take these high protein banana muffins to the next level. If you want to keep these naturally sweetened, then use refined sugar free ones.
High Protein Banana Muffin Variations
Banana Blueberry - Replace the chocolate chips with fresh or frozen blueberries. If using frozen blueberries, add them directly from the freezer rather than defrosting them first. Fold them in very gently to prevent the batter from turning purple.
Banana Nut - Replace some or all of the chocolate chips with chopped walnuts or pecans.
Double Chocolate - Add some cocoa powder to the dry ingredients and keep the chocolate chips. You may need to add a splash of milk if the cocoa makes the mixture too thick.
Banana Peanut Butter - Swirl a small amount of peanut butter into the top of each muffin before baking. You could also replace some of the chocolate chips with chopped peanuts.
Higher protein - For extra protein, you could swap some of the oat flour for protein powder.
How To Make High Protein Banana Muffins
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a muffin tin with muffin cases.
- Step 1: Put the bananas, cottage cheese, eggs, maple syrup and vanilla into a blender.
- Step 2: Blend everything together until smooth.
- Step 3: Pour the mixture into a large mixing bowl.
- Step 4: Add the oat flour, cinnamon, flaxseeds, chocolate chips and baking powder and soda.
- Step 5: Fold the dry ingredients into the wet ingredients.
- Step 6: Spoon the muffin batter into the muffin cases. Top with extra chocolate chips (optional).
- Step 7: Put into the oven and bake for 23-25 minutes, or until a toothpick comes out clean when inserted.
High Protein Banana Muffin Storage
Allow the cottage cheese banana muffins to cool completely before storing them. Putting warm muffins into an airtight container can trap steam and make them sticky.
Store them in an airtight container at room temperature for up to two days. Place a sheet of kitchen paper underneath the muffins to absorb any excess moisture.
For longer storage, keep them in the fridge for up to five days. Refrigerated muffins can become slightly firmer, so allow them to come to room temperature before eating or warm them briefly.
Freeze - These banana muffins freeze really well, making them ideal for school snack prep. Once completely cooled, wrap the muffins individually or place them in a freezer-safe container with baking paper between the layers. Freeze for up to three months.
Defrost - At room temperature for a few hours or leave them in the fridge overnight.
You can also reheat a frozen muffin gently in the microwave. Heat it in short intervals so it warms through without becoming rubbery.
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