Oil-Free Protein Banana Muffins

When you have ripe bananas, make these protein banana muffins. These muffins are oil-free, refined sugar-free, diabetic-friendly, and dairy-free. These muffins are soft, fluffy, and perfectly moist, and the dash of cinnamon is like a huge flavor hug you won’t want to miss! 

If you enjoy my banana bread you are going to love these banana muffins. These banana muffins have all the banana bread flavors but are perfect for a quick on-the-go breakfast, freezer friendly, and take only 20 minutes to bake. 

Jump to:

• Protein Banana Muffins Video
• Ingredients
• Instructions
• How to store these oil-free protein banana muffins
• Equipment
• Top tips
• FAQ
• 📖 Recipe
• 💬 Comments

Protein Banana Muffins Video

Ingredients

Gluten-free flour: For this recipe, we are using gluten-free 1:1 flour, however, you can use all-purpose flour.

Organic brown coconut sugar: Using coconut sugar in this recipe keeps these muffins refined sugar-free. However, feel free to use regular sugar if you would like.

Cinnamon: Cinnamon gives these banana muffins a nice aromatic flavor.

Baking powder

Bananas: Bananas give these muffins their naturally sweetened flavor. 

Peanut butter: Using natural peanut butter, helps to keep these muffins healthy and oil-free.

Eggs

Maple syrup: Adds moisture and a more natural sweetener.

Vanilla extract: Always use a quality vanilla extract such as Singing Dog Vanilla

Almond slivers: Adds a nice crunch and extra protein.

Instructions

• First, preheat the oven to 365°F degrees. 
• Then, line a cupcake tray with muffins or cupcake liners. 
• Next, in a medium bowl, combine all dry ingredients together and whisk to combine. 
• Then, in a large mixing bowl, mash bananas until almost smooth. Or, place bananas into a large measuring cup, and mash using an avocado masher. I prefer to do it this way, that way I am able to be certain I have 1 ½ cups. If your bananas don’t measure 1 ½ cup slowly add more bananas until the measurement is met. 
• Once bananas are in the large mixing bowl, add peanut butter, eggs, maple syrup, and vanilla extract. Using a whisk, mix until well combined. 
• Then, carefully pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix until well combined, but be careful not to over-mix. You don’t want rubbery muffins!
• Using a cookie or Ice cream scoop, add batter evenly to the muffin liners. 
• Lastly, if using the almond slivers, sprinkle these on top of the batter at this point. 
• Place the muffin tray in the oven and bake for 17-20 minutes until a toothpick comes out clean. Muffins will have risen nicely at this time. 
• Place the muffin tray onto a cooling rack and allow it to cook for 15 minutes before removing it from the tray. 

How to store these oil-free protein banana muffins

• Never leave banana muffins on the counter completely sealed. They will begin to sweat and possibly grow mold. If leaving on the counter, make sure the muffins have a small space to breathe. 
• I do recommend storing these muffins in the fridge to prevent any mold growth. They can be stored in the fridge for up to 4 days.

Equipment

Muffin liners: Muffin liners keep muffins from sticking to the pan, making them easier to remove. Also, they help to keep the muffins moist by preventing them from drying out.

Muffin tin: Muffin tins are essential for baking muffins and cupcakes, as they help to give them their characteristic shape.

Cookie scoop: It helps to ensure that each muffin is the same size, which is important for even baking.

Top tips

• The darker the banana, the sweeter the muffin! Always use bananas with lots of dark spots. 
• Always use natural peanut butter free from sugars and oils in this recipe. I haven’t tried the recipe with any other peanut butter and the texture may be altered if others are used. 
• You can add a few chocolate chunks and turn them into chocolate protein banana muffins or ⅓ cup of shredded carrots to make them banana carrot muffins.

FAQ

Can I freeze banana muffins? 

Absolutely, to freeze just place the muffins in a freezer-friendly airtight container. Store muffins in the freezer for up to two months. When you are ready to enjoy the muffin, simply remove it from the freezer and allow it to come to room temperature prior to eating. 

Can I use regular flour in place of gluten-free flour? 

Absolutely, this banana muffin recipe will work with regular flour. 

Can I use another nut in place of almonds?

Yes, any other nut will do. 

I have a peanut allergy, what else can I use in place of peanut butter? 

You can use natural sun butter in place of peanut butter. 

I don’t have maple syrup, what else can I use? 

Agave syrup works great in these muffins. 

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📖 Recipe