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.
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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.
Dannii's Top Tips
- Use very ripe bananas. They provide more sweetness, moisture and banana flavour than firm yellow bananas.
- Blend the wet ingredients until completely smooth. This makes sure the cottage cheese disappears into the mixture and gives the muffins an even texture.
- Measure the oat flour carefully. Adding too much can make the high protein banana muffins dry and dense. Spoon it into the measuring cup rather than packing it down, or weigh it for the most accurate result.
- Do not overmix the batter. Mix only until the dry ingredients have disappeared. Overmixing can produce heavier muffins.
- Divide the batter evenly so the muffins bake at the same rate. An ice cream scoop is useful for portioning the mixture.
- Do not overbake them. Oat flour muffins can dry out if left in the oven for too long. Check them towards the end of the cooking time.
- Let them cool briefly in the tin, but do not leave them there for too long. Transfer them to a wire rack so the bottoms do not become damp.
- The cottage cheese banana muffins may feel very soft when they first come out of the oven. They will firm up slightly as they cool.
- For bakery-style tops, reserve a few chocolate chips and press them gently into the top of the batter before baking.
Frequently Asked Questions
No. Once the cottage cheese has been blended with the banana, eggs, maple syrup and vanilla, it becomes completely smooth. The finished muffins taste of banana, cinnamon and chocolate rather than cheese.
Dense muffins can be caused by adding too much oat flour, overmixing the batter, using old baking powder or baking soda, or leaving the muffins in the oven for too long.
More Muffin Recipes
If you've tried these banana protein muffins, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
High Protein Banana Muffins
Ingredients
- 3 Bananas - large; ripe
- 2 Eggs
- 160 g (0.75 cup) of Fat free cottage cheese
- 60 ml (0.25 cup) of Maple syrup
- 1 teaspoon of Vanilla extract
- 175 g (1.5 cups) of Oats - blended into flour
(use certified gluten free oats to ensure this recipe is gluten free)
- 1.5 teaspoon of Baking powder
- 0.5 teaspoon of Baking soda
- 1 teaspoon of Ground cinnamon
- 50 g (0.25 cup) of Chocolate chips
- 2 tablespoon of Flaxseeds
Instructions
- Put 3 Bananas, 160 g of Fat free cottage cheese, 2 Eggs, 60 ml of Maple syrup and 1 tsp of Vanilla extract into a blender.
- Blend everything together until smooth.
- Pour the mixture into a large mixing bowl.
- Add 175 g of Oats (blended into flour), 1 tsp of Ground cinnamon, 2 tbsp of Flaxseeds, 50 g of Chocolate chips, 1.5 tsp of Baking powder and 0.5 tsp of Baking soda.
- Fold the dry ingredients into the wet ingredients.
- Pour the batter into the muffin cases. Top with extra chocolate chips (optional).
- Put into the oven and bake for 23-25 minutes, or until a toothpick comes out clean when inserted.
Recipe Video
Recipe Tips
- Use very ripe bananas. They provide more sweetness, moisture and banana flavour than firm yellow bananas.
- Blend the wet ingredients until completely smooth. This makes sure the cottage cheese disappears into the mixture and gives the muffins an even texture.
- Measure the oat flour carefully. Adding too much can make the high protein banana muffins dry and dense. Spoon it into the measuring cup rather than packing it down, or weigh it for the most accurate result.
- Do not overmix the batter. Mix only until the dry ingredients have disappeared. Overmixing can produce heavier muffins.
- Divide the batter evenly so the muffins bake at the same rate. An ice cream scoop is useful for portioning the mixture.
- Do not overbake them. Oat flour muffins can dry out if left in the oven for too long. Check them towards the end of the cooking time.
- Let them cool briefly in the tin, but do not leave them there for too long. Transfer them to a wire rack so the bottoms do not become damp.
- The cottage cheese banana muffins may feel very soft when they first come out of the oven. They will firm up slightly as they cool.
- For bakery-style tops, reserve a few chocolate chips and press them gently into the top of the batter before baking.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Manda says
What oven temperature? Also do you use GROUND flaxseeds?