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Are you looking for a muffin to help you hit your protein goals? This is it! I levelled these up with my favourite chocolate protein powder, 2 eggs, homemade almond butter and cottage cheese. I sweetened them with dark chocolate, maple syrup and banana. They are truly the best.
Could you make these in a blender? If you don’t like the little pops of cottage cheese in your dough, then yes, but do you notice it in the final product? The answer, for me, is no. I don’t mind, nor do I taste the cottage cheese, but then again, I love cottage cheese. Same for the protein powder. If you are using a protein powder that is super sweet or tastes like stevia, you probably won’t like using it in recipes. Get yourself a good quality protein like Botanica, and you’ll see exactly why I love adding it to EVERYTHING.
I can’t speak highly enough about my latest homemade almond butter recipe. It is absolutely insanely delicious. So easy to make and it just tastes unreal delicious in this recipe! If you prefer peanut butter or even crunchy peanut butter (I tested these with crunchy peanut butter and they are amazing), use what you love!
Every ingredient in this banana muffin recipe contributes to flavour, moisture, and that perfect high-protein lift. Here’s what you’ll need:
Making these high protein muffins is quick and easy. Just follow these simple instructions for bakery style muffins right at home! Start by preheating your oven to 400°F and lining a standard muffin tin with parchment or silicone liners.
Add flour, protein powder, baking powder, baking soda, cinnamon, and salt to a sieve. Tap gently to sift into a large bowl. This keeps the muffins light and ensures everything incorporates smoothly.
Mash the ripe bananas in a separate bowl until smooth. Add maple syrup, melted butter, cottage cheese, and eggs. Stir until the mixture is creamy and cohesive. Mix in the almond butter and vanilla until silky and well combined.
Add the dry ingredients to the wet and stir until just combined. Fold in the chopped dark chocolate. Allow the batter to rest for 10 minutes — this step helps create taller, fluffier muffins.
Use an ice cream scoop to portion the batter evenly, filling each liner to the very top. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and bake for another 10 minutes. A toothpick should come out clean. Let the muffins cool slightly before removing them from the tin. Store in an airtight container for several days or freeze for long-term storage.
Protein plays a foundational role in energy, muscle repair, metabolism, and satiety. Starting your morning with a high protein breakfast like these banana muffins helps keep blood sugar stable, supports hormone health, and prevents the mid-morning crash so many people experience! I have countless high protein breakfasts that you can try, and they all are going to make you feel amazing and satiated for hours! These banana protein muffins deliver protein from multiple sources, such as cottage cheese, almond butter, almond milk, and protein powder! This quadruple hit of protein makes these muffins a balanced, nourishing choice for breakfast or snack time.
These almond banana muffins are wonderfully flexible. Here are a few suggestions to make them all your own:
These muffins have everything you want in a healthy banana protein muffin. They’re tender, moist, naturally sweetened, and full of nourishing ingredients that support energy and satiety. Each bite tastes like a blend of banana bread, almond butter, and dark chocolate, but with a lightness that makes them perfect for everyday eating. They’re wonderful for meal prep, freezer-friendly, and easy to grab on busy mornings.
Are these muffins healthy? Yes. They’re naturally sweetened, high in protein, and made with whole ingredients that support balanced energy and blood sugar.
Can I freeze muffins? Absolutely. These freeze beautifully. Store them in an airtight bag or container for up to three months. Thaw at room temperature or warm gently in the oven.
What can I use instead of protein powder in muffins? You can substitute with almond flour, oat flour, or an additional ¼ cup of regular flour. The muffins will still be delicious and moist.
Did you make this recipe?
If you made these, don’t forget to leave a rating and review below. Try these other muffin recipes next:
Double Chocolate Protein Muffins
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
I have tried the breakfast cookies they are deliciously healthy. Plan to try the protein muffins.
Thank you for the clean healthy recipes.
The pleasure is all mine!!
Did I miss it? Where does the milk and mini chocolate chips get added
Good eye! I’ve updated the recipe card, you will fold in the milk and the chocolate chips get in after the dry ingredients.