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High Protein Almond Banana Muffins

Teri-Ann Carty — Wed, 26 Nov 2025 09:00:38 +0000

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High Protein Almond Banana Muffins

Created by: Teri-Ann Carty

These High Protein Banana Almond Muffins are soft, moist, and naturally sweetened with ripe bananas and maple syrup. Packed with cottage cheese, homemade almond butter, and chocolate protein powder, they’re the perfect high-protein breakfast muffin for busy mornings. Easy to make, freezer-friendly, and full of cozy banana-bread flavour!

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High Protein Banana Almond Muffins (Moist, Wholesome + Naturally Sweetened)

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!

Healthy High Protein Banana Almond Muffins Ingredients

Every ingredient in this banana muffin recipe contributes to flavour, moisture, and that perfect high-protein lift. Here’s what you’ll need:

Flour: Gives the muffins their structure while keeping the crumb soft and tender. Whole wheat or all-purpose flour both work beautifully here.
Chocolate protein powder: I used Botanica, as it’s my favourite protein powder, and it bakes amazingly. It adds a chocolatey richness, depth, and an essential boost of protein.
Baking powder + baking soda: Essential for a tall rise and airy crumb.
Cinnamon: Brings warmth and grounding sweetness to every bite.
Salt: Enhances flavour and balances the banana’s natural sweetness.
Ripe bananas: The heart of this recipe. They provide moisture, natural sweetness, and that classic banana bread flavour we all love.
Butter: Adds richness and tenderness, giving the muffins a soft bakery-style texture.
Maple syrup: A natural sweetener that adds caramel notes without overpowering the banana.
Cottage cheese: That extra spike of protein in these muffins. It adds moisture and increases the protein content without affecting flavour.
Almond butter: Adds healthy fats, nutty depth, and extra creaminess that sets these almond muffins apart. Make my homemade almond butterfor the best flavour ever!
Eggs: Help the muffins rise while creating a light, cohesive texture.
Vanilla: Enhances sweetness and brings warmth.
Almond milk: Keeps the batter light and silky without adding extra heaviness.
Dark chocolate: Adds richness and decadence while still keeping the muffins wholesome.
Mini chocolate chips: A finishing touch that adds pockets of chocolate in every bite.

How to Make High Protein Banana Almond Muffins

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.

Sift the Dry Ingredients

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.

Combine the Wet Ingredients

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.

Bring Everything Together

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.

Fill and Bake

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.

Why a High-Protein Diet is Important

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.

How to Customize Your Muffins

These almond banana muffins are wonderfully flexible. Here are a few suggestions to make them all your own:

Swap the almond butter for peanut butter, cashew butter, or tahini.
Use whole wheat pastry flour or a gluten-free 1:1 blend to make them gluten free.
Add chopped walnuts or pecans for extra crunch, or fold in blueberries or raspberries instead of chocolate.
Use vanilla protein powder instead of chocolate for a lighter flavour.
Drizzle the cooled muffins with almond butter for a bakery-style finish.

Why You’ll Love These High Protein Banana Almond Muffins

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.

High Protein Muffin FAQ

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

Cottage Cheese Banana Blueberry Muffins

Heritage Flake Muffins

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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High Protein Banana Almond Muffins

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 20

Rest Time 30

Total Time 1

Servings muffins

Calories 336kcal

Author Teri-Ann Carty

Equipment

standard 12 muffin tin
ice cream scoop
oven, sifter or sieve, spatula

Ingredients

1¾ cup all purpose or whole wheat flour
¼ cup Botanica Chocolate Protein Powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 bananas ripe
¼ cup butter melted
½ cup maple syrup
½ cup cottage cheese
½ cup almond butter
2 eggs
2 tsp vanilla
½ cup almond milk
¾ cup dark chocolate chopped
2 tbsp mini chocolate chips (give or take)

US Customary - Metric

Instructions

Preheat oven to 400°F and line a muffin tin with parchment or silicone liners.
Add dry ingredients into a sieve. Gently tap the sides to sift the flour into a bowl.
Mash banana into a large bowl with a fork until smooth.
Add maple syrup, butter, cottage cheese and eggs. Mix until smooth.
Add almond butter and vanilla and mix thoroughly to combine.
Add dry to wet. Mix until no dry remains.
Add chopped dark chocolate and chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
Use an ice cream scoop to measure batter evenly. Filling the batter right up to the top of the liner.
Bake for 10 minutes at 400. Reduce heat to 350°F and bake for 10 more minutes until a toothpick comes out clean from the middle of the muffin.
Allow the muffins to cool slightly before enjoying.
Store in an airtight container.

Notes

These muffins would be amazing with peanut butter too!
These store wonderfully in the freezer.

Nutrition

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Heritage Flake Muffins

Teri-Ann Carty — Mon, 08 May 2023 09:00:03 +0000

Home » muffins

Heritage Flake Muffins

Created by: Teri-Ann Carty

These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.

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The inspiration for this recipe came when I was approached to create a dish using Nature’s Path Heritage Flakes.

I instantly envisioned a healthier version of a classic bran muffin – one that would not only nourish the body but also delight the taste buds. It was one of those moments where creativity and health-consciousness found a perfect harmony.

Now, let’s talk about the stars of this recipe. Sitting on my kitchen counter were the ripest bananas you could imagine – you know, the kind that are just begging to be transformed into a delicious baked good. And in my freezer? A stash of walnuts waiting to be used. It was as if the universe was aligning to help me create these muffins.

The real magic happened when I decided to grind the Nature’s Path Heritage Flakes into a flour.

This process added a wonderful nutty depth to the muffins, something that traditional bran muffins often lack. It’s amazing how this simple step elevated the whole recipe, infusing each muffin with a rich, full-bodied flavor that complements the sweetness of the bananas perfectly.

But these muffins aren’t just about great taste – they’re packed with nutrition too. The bananas add natural sweetness, meaning less added sugar is needed, and the walnuts provide a lovely crunch along with a boost of healthy fats and protein. The Heritage Flakes, being a powerhouse of whole grains, bring fiber and essential nutrients to the table.

As these muffins baked in the oven, filling my kitchen with their warm, comforting aroma, I knew I had created something special. They emerged golden and tempting, with a texture that’s moist yet hearty – exactly what you want in a muffin.

In conclusion, these muffins are more than just a delicious treat; they’re a celebration of using whole, natural ingredients to create something that’s both satisfying and good for you. Whether you’re enjoying them for breakfast, as a snack, or as a healthier dessert option, these muffins are sure to bring a smile to your face. So, grab your apron, and let’s get baking – wholesome, delicious muffins await!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Heritage flake Muffins

Course Breakfast, Sharable, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 278kcal

Author Teri-Ann Carty

Equipment

muffin tin
oven
ice cream scoop

Ingredients

1 flax egg (1 tbsp ground flax + 2½ tbsp warm water)
2 ripe bananas (mashed)
½ cup maple syrup
½ cup olive oil
1 tsp vanilla
¾ cup heritage flakes ground
½ cup oats
1 cup almond flour
1 cup gluten free flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup walnuts (chopped)

US Customary - Metric

Instructions

Preheat oven to 350. Line a standard muffin tin with parchment liners OR grease liberally to prevent sticking.
Prepare flax egg by whisking flax and water together. Set it aside to gel for 10-15 minutes.
To a large bowl add bananas. Mash bananas with a fork or potato masher until no lumps remain. Add in maple syrup, olive oil, vanilla and flax egg. Mix to combine and set aside.
Add NATURE’S PATH Heritage Flakes to a small food processor and pulse until it resembles sand. Whisk dry ingredients in a separate bowl omitting walnuts until the end. Fold dry ingredients into wet to form a batter. Add in chopped walnuts and mix to combine.
Use an ice cream scoop to measure out 12 muffins
Bake for 22-24 minutes until edges start to turn golden brown. Remove from the oven and place muffin tin on a cooling rack for 10 minutes. Remove muffins from rack and allow for them to cool slightly before enjoying. Can be served warm.

Notes

I highly recommend freezing leftovers. They freeze wonderfully.

Nutrition

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Sourdough Blueberry Muffins

Teri-Ann Carty — Thu, 28 Jul 2022 16:22:54 +0000

Home » muffins

Sourdough Blueberry Muffins

Created by: Teri-Ann Carty

These delicious bakery style Sourdough Blueberry Muffins are a must if you are a sourdough baker. Refined sugar free, vegan and gluten-free!

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Calling all muffin lovers! These muffins are going to rock your world! I couldn’t decide if these were a breakfast item or a pastry so I will let you draw your own conclusion. I just demolished one for breakfast and let me tell you, deeeelish. These muffins are refined sugar free (more on that later) vegan and gluten-free and made with the discard from our sourdough starter (aka Rusty). I realize that not everyone has a sourdough starter kicking around but IF YOU DO, you are going to want to print this recipe and place it squarely on your fridge.

We bake bread once every couple of weeks. The mister is in charge of the process and I am in charge of nagging him to make the bread. There are many steps and specific timing that needs to be observed for baking bread and since he’s good at it, it stays in his corner. Every time you use your starter you have to discard some of the old starter to feed it. It is like a child or a pet haha, which is why we have aptly named ours Rusty. Baking with sourdough starter is one of my favourite things to do. Starters are full of good bacteria so adding that element to baked goods really makes me joyful. Anytime I can add more goodness is a win in my books.

The recipe for these muffins are straightforward. I used almond flour in addition to GF flour blend because I LOVE the texture it brings to the crumb. The batter seems looser than a regular muffin recipe but it WORKS. The texture is moist, delicate but sturdy. They won’t make you feel heavy after eating one or ummm, even 3.

I mentioned that they are also refined sugar free which is true as I used organic maple syrup in the batter BUT I did sprinkle a little turbinado sugar on top of each muffin which gives it just that little crunch and extra element of texture and sweetness. Feel free to omit that if you want. These would be wonderful with a little crumb topping as well!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Sourdough Blueberry Muffins

These delicious bakery style Sourdough Blueberry Muffins are a must if you are a sourdough baker. Refined sugar free, vegan and gluten-free!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 227kcal

Author Teri-Ann Carty

Equipment

muffin tray
oven
sourdough starter

Ingredients

2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
2 bananas mashed
½ cup olive oil
½ cup maple syrup
1 cup sourdough starter
1 tsp vanilla
1 cup gluten free flour
½ cup almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup fresh blueberries
Turbinado sugar (optional)

US Customary - Metric

Instructions

Preheat the oven to 375. Line a muffin tin with parchment liners.
Scoop one cup of discard from your sourdough starter and set aside. Feed your starter as you would. Keep discard in the fridge until ready to use.
Prepare flax eggs and set aside to gel for 10 minutes. In the meantime, mash bananas in a large bowl and add olive oil, maple syrup, vanilla and whisk to combine.
Add flours, baking powder, baking soda and salt and mix thoroughly. Add in blueberries but reserve a few blueberries to garnish the tops of the muffins.
Use a spoon or ice-cream scoop to measure out 12 muffins. The batter will go almost to the top of each parchment liner.
Sprinkle turbinado if using and 3 blueberries onto each muffin. Bake for 23-25 minutes until a toothpick comes out clean and the tops are starting to turn a light golden brown.

Nutrition

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Red Velvet Muffins

Teri-Ann Carty — Thu, 30 Sep 2021 16:22:59 +0000

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Red Velvet Muffins

Created by: Teri-Ann Carty

These Red Velvet Muffins don't need to be covered in icing and called a cupcake! They are incredibly moist, decadent and delicious all on their own.

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One of my favourite things to do is sneak veggies into sweet treats. Carrots, zucchini and BEETS come to mind and thankfully I get to visit my mom right when her harvest is overflowing with all the goodness. I made these here muffins with my mom’s beets and IF you have never tried making sweet treats with this controversial root veggie, I would HIGHLY recommend.

Controversial may be a bit harsh but I can bet that you, dear reader, know at least 2-3 people that don’t care about them, maybe even in your inner circle, BUT don’t let this stop you from making them. I would keep the secret to yourself and tell them later.

Beets take TIME to cook. I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Now the cook-time will obviously depend on the size of your beets so fork test them after 1 hour. Once the fork tender, remove them from the oven and wait until they are cool enough to handle. Pop them into a food processor and process until smooth. If there is still texture, that is okay too. If you have leftovers, pop them into a smoothie or make some hummus.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Red Velvet Muffins

These Red Velvet Muffins don't need to covered in icing and called a cupcake! They are incredibly moist, decadent and delicious all on their own.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 1

Cook Time 45

Total Time 1 45

Servings muffins

Calories 162kcal

Author Teri-Ann Carty

Equipment

muffin tray
oven

Ingredients

2 tbsp ground flax
5 tbsp warm water
1 cup beet purée (instructions included)
¼ cup maple syrup
¼ cup coconut sugar
1 tsp vanilla
¼ cup olive oil
¼ cup non dairy milk
1 cup gluten-free flour
⅓ cup sorghum flour
½ cup cacao powder
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
⅓ cup chocolate chips + more for garnish

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Prepare flax egg and allow to gel.
Beet Puree: I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Fork test them after 1 hour. Once tender, remove them from the oven and wait until they are cool enough to handle and then blend until smooth.
Add beet puree, maple syrup, coconut sugar, vanilla, olive oil and nondairy milk and whisk to combine.
Add dry ingredients and stir until completely mixed. Add chocolate chips. Use silicone cupcake holders or parchment liners (or grease a muffin tin).
Spoon batter 3/4 of the way up the liner until all the batter is gone. Place 3 (or more) chocolate chips on top of muffins.
Bake for 18-20 minutes.
Once muffins are done, remove from the oven and sprinkle with flaky sea salt right away so salt sticks to hot chocolate chips.
Wait for muffins to cool completely before enjoying.

Nutrition

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Banana Walnut Chocolate Chip Muffins

Teri-Ann Carty — Mon, 08 Feb 2021 18:09:40 +0000

Home » muffins

Banana Walnut Chocolate Chip Muffins

Created by: Teri-Ann Carty

These delicious little bundles are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!

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Valentine’s Day is this week and while the mister and I don’t really celebrate it, it is fun to get swept up in the food fun of it all. Everything on my feed is chocolate and pink right now and I am seriously loving it. All the bloggers have busted out their heart shaped cookie cutters and are having a ball. The world needs a little more love right now and I for one am HERE FOR IT.

I have made these muffins before but until I try them at least twice I don’t feel comfortable getting them up here. I like to believe that you guys ACTUALLY come here for recipes that are tried and true AND taste good.

There are as many flavour combos as stars in the sky (slight exaggeration) but one that will never go out of style is banana and walnut. Throw some chocolate in there and you have a piece of heaven. These muffins are just that.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Walnut Chocolate Chip Muffins

These delicious little bundles of joy are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!

Course Breakfast, Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 230kcal

Author Teri-Ann Carty

Equipment

oven
muffin tray

Ingredients

2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
1½ cup mashed banana (2½ large bananas)
2 tsp baking soda
¼ cup apple sauce
¼ cup maple syrup
1 tsp cinnamon
1 tsp vanilla
¼ cup olive oil
½ tsp salt
1 cup gluten-free flour
½ cup almond flour
½ cup oats (gluten free if necessary)
½ cup walnuts chopped
⅓ cup chocolate chips (plus more for topping)
12 banana slices for top of each muffin

US Customary - Metric

Instructions

Prepare flax egg. Whisk water and flax together and set aside to gel for approximately 10 minutes. Preheat the oven to 375 and either grease a muffin tin or place liners.
In a medium sized bowl, mash banana until no clumps appear.
Add in baking soda, and remaining wet ingredients. Whisk vigorously to combine.
Start adding in dry ingredients, stirring as you go. Once everything is mixed add chopped walnuts and chocolate chips. Use an ice cream scoop (or spoon) to fill up liners 3/4 of the way.
If you have a small cookie cutter, cut fun designs in the 12 slices of banana and place on top and slightly press into the batter. Take a handful of chocolate chips and randomly press 3 more into the top of the muffin.
Place in a preheated oven for 23-26 minutes.
Allow to cool completely.

Nutrition

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Lemon Turmeric Ginger Pear Muffins

Teri-Ann Carty — Sun, 19 Apr 2020 20:36:53 +0000

Home » muffins

Lemon Turmeric Ginger Pear Muffins

Created by: Teri-Ann Carty

The name alone will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.

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Happy Monday everyone! Here’s to a new week, new opportunities, fresh starts and NEW RECIPES! I created this recipe last week for Rawcology and let me tell you it’s a winner! Who doesn’t love muffins I ask you? How about muffins full of freshly grated ginger, turmeric and fresh pear? I won’t keep you any longer.

These muffins truly inspire excitement; the colours, the aromas and the balanced combination of flavours really do make me happy.

My Lemon Turmeric Ginger Pear Muffins might have the longest name but they also have a lasting impression! Make them for friends or family this spring and I assure you nobody will forget them.

Let’s get making these gorgeous muffins shall we?!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Lemon Turmeric Ginger Pear Muffins

The name along will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 205kcal

Author Teri-Ann Carty

Equipment

muffin tray
oven

Ingredients

DRY INGREDIENTS

1½ cups oat flour
1 cup almond flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 tsp turmeric
¼ tsp salt

WET INGREDIENTS

½ cup water
½ cup cashew milk
2 tbsp lemon juice
1 flax egg
zest of 1 lemon
3 tbsp avocado oil
¼ cup date sugar
¼ cup maple syrup
½ tsp vanilla
1 tsp ginger freshly grated
1 cup pear diced, the riper the better

TOPPING INGREDIENTS

¼ cup walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350.
Line muffin tin with parchment cups. Make flax egg— 1 tbsp ground flax and 2 1/2 tbsp water. Set aside until it becomes gummy.
In a large bowl whisk together all dry ingredients. Set aside.
In a medium bowl or large measuring cup whisk together all wet ingredients, except for the pear, adding flax in at the end.
Add wet to dry and combine until well incorporated. Fold in diced pear.
Use a large spoon or ice-cream scoop to evenly distribute batter to prepared muffin tin.
Bake for 23-26 minutes or until a toothpick comes out clean.
Let muffins rest for 10 minutes in the baking tin and then remove onto a wire cooling rack.
Enjoy! These muffins freeze nicely as well.

Nutrition

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