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Healthy Pecan Banana Protein Muffins

Banana protein muffins that are moist, fluffy, and full of flavor! These will definitely become a healthy recipe staple for your family.

banana protein muffins

I love a recipe that serves many purposes, and this one does just that for our family! These banana protein muffins are delicious, hearty, moist, and full of flavor.

We bake up a big batch, freeze them, and serve them for everything from breakfast to road trip snacks and lots more.

The boost of protein, whole grains, and extra fruit make these a solid choice to add to your meal or snack rotation. (Much like our Baked Apple Oatmeal!)

Psst — be sure to sign up below for my VIP group, where I’ll send more of my very best DIYs, recipes, and ideas straight to ya!

Table Of Contents

Reasons to Love These Banana Protein Muffins

When I say that this recipe will become a staple for your family, I mean it! There is so much to love about these Banana Protein Muffins.

  • They’re great for both kids and adults. While the ingredients are whole and healthy, the flavor is rich and just sweet enough for kids to love them too.
  • The muffins are so easy to make. Simple, whole ingredients that you can mix up without making a huge mess in your kitchen. I don’t even use my mixer for these; I just mix by hand and they come together perfectly.
  • The recipe is basic enough that you can manipulate it to accommodate lots and lots of various dietary requirements. See our ideas below!
  • They’re sweetened naturally! In fact, you can make them without any processed sugar whatsoever.
  • You can substitute lots of different ingredients depending on what you have on hand in your pantry.
banana protein muffins

Possible Additions or Substitutions

I added pecans to the Banana Protein Muffins, mostly because I had some chopped pecans in my pantry that I needed to use up! But this recipe lends itself very well to substitutions and additions.

Here are a few ideas.

Substitute Nuts. You could substitute the same amount of any of your favorite nuts! Try chopped walnuts, slivered almonds, or any of your favorites. You could also leave the nuts out completely if that’s not your thing.

Add Fresh Fruit. Adding in some fresh fruit would make these Banana Protein Muffins extra special! After mixing, you could fold in some fresh blueberries, chopped apples, or chopped pears. The addition of fruit would bring an extra touch of sweetness and even add a bit of extra moisture. You may need to adjust baking times with added fruit.

Add Dried Fruit. Fold in 1/3 of a cup of dried cranberries, raisins, or other dried fruits. Again, you may need to add baking times with added ingredients like this.

Try Adding Something Sweet. Chocolate chips, white chocolate chips, carob chips, or any other sweet morsels would make these over-the-top delicious! Try this option if you’re not concerned about adding additional sugar to the recipe.

banana protein muffins

How to Make these Muffins For Dietary Requirements

My Banana Protein Muffins are also really easy to adjust if you have any dietary requirements that don’t work with some of the ingredients.

  • Make Nut Free: Leave out the pecans and make with a nut-free milk, or use water.
  • Substitute Whole Wheat: Substitute whole wheat flour for the protein pancake mix.
  • Make Vegan: Instead of regular eggs, use flax eggs. Also ensure that you use a dairy free milk. And while honey is an option to sweeten these, use pure maple syrup to make them vegan.
  • Go Gluten Free: Substitute a gluten free flour as a substitute for the protein pancake mix.

Freezing and Storing Banana Protein Muffins

These muffins are delicious when they’re fresh and hot out of the oven but they freeze and store beautifully too!

To freeze, first allow the banana protein muffins to fully cool after they come out of the oven. Once they’re room temperature all the way through, pop them into a freezer bag or freezer storage container. They’ll keep in the freezer for up to three months.

To defrost, you can heat on a low microwave setting in 30-second increments until they’re thawed. You could also leave them out to naturally thaw.

This recipe will also keep in the refrigerator for up to 5 days, or at room temperature in an airtight container for 2-3 days.

Ingredients

Here’s what you’ll need to make my Pecan Banana Protein Muffins.

  • 1/3 cup coconut oil, melted (substitution: 1/3 cup olive oil or vegetable oil)
  • 1/2 cup pure maple syrup (substitution: 1/2 cup honey)
  • 2 eggs
  • 3 ripe bananas, mashed (about 1 cup)
  • 1/4 c almond milk (or your favorite milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 3/4 cup protein pancake mix
  • 1/4 cup rolled oats
  • 1 teaspoon brown sugar (optional)
healthy banana protein muffin batter

Make Healthy Pecan Banana protein muffins

Instructions

  1. Preheat oven to 325 degrees. Prep your muffin tin if necessary. If it’s nonstick, just leave it as-is. Otherwise, spritz lightly with nonstick cooking spray (or grease with butter if you prefer).
  2. Heat the coconut oil lightly in the microwave until melted. Mix to eliminate any lumps. Mix in the maple syrup and beat together. Add the eggs and beat these together as well.
  3. Mix in the mashed banana and vanilla. Then add the baking soda, salt, and cinnamon and mix.
  4. Add the flour and oats bit by bit until fully incorporated. You may find that it’s easier to add about half, mix, then add the remainder and mix again.
  5. If you’re adding any additional fruit, chocolate chips, or other mix-ins, gently fold them into the batter.
  6. Fill the muffin tin cups with batter, a little over 2/3 full each. I like to use a cookie scoop to help transfer the batter to the muffin tin. If you like, sprinkle each muffin cup lightly with the brown sugar, additional oats, and a bit of extra cinnamon.
  7. Bake at 325 for 20-25 minutes. If your oven runs hot, check them at 20 minutes. Insert a toothpick into the center one of the middle muffins. If it comes out clean, they’re ready. If you’ve added mix-ins, it may take a bit longer.
  8. Let the banana protein muffins cool in the tin, on a cooling rack if you have it. Once cool, carefully scoop each muffin out of the tin. If it helps, run, a butter knife around the edges of the muffin to help it release from the tin. I also sometimes scoop them out with a soup spoon if they’re difficult to grab.
banana protein muffins

More No-Fail Baking Recipes You’ll Love

If you like this recipe, be sure to check out our other most popular baking ideas!

Have fun! Be sure to give us a review below if you try out and love our Banana Protein Muffins!! xoxo

banana protein muffins

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Yield: 12 Muffins

Healthy Pecan Banana Protein Muffins

Healthy Pecan Banana Protein Muffins

These healthy Pecan Banana Protein Muffins are packed with protein and whole ingredients!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/3 cup melted olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1/4 cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 3/4 cup protein pancake mix
  • 1/4 cup rolled oats
  • 1 teaspoon brown sugar (optional)

Instructions

    1. Preheat oven to 325 degrees. Prep your muffin tin if necessary. If it's nonstick, just leave it as-is. Otherwise, spritz lightly with nonstick cooking spray (or grease with butter if you prefer).
    2. Heat the coconut oil lightly in the microwave until melted. Mix to eliminate any lumps. Mix in the maple syrup and beat together. Add the eggs and beat these together as well.
    3. Mix in the mashed banana and vanilla. Then add the baking soda, salt, and cinnamon and mix.
    4. Add the flour and oats bit by bit until fully incorporated. You may find that it's easier to add about half, mix, then add the remainder and mix again.
    5. If you're adding any additional fruit, chocolate chips, or other mix-ins, gently fold them into the batter.
    6. Fill the muffin tin cups with batter, a little over 2/3 full each. I like to use a cookie scoop to help transfer the batter to the muffin tin. If you like, sprinkle each muffin cup lightly with the brown sugar, additional oats, and a bit of extra cinnamon.
    7. Bake at 325 for 20-25 minutes. If your oven runs hot, check them at 20 minutes. Insert a toothpick into the center one of the middle muffins. If it comes out clean, they're ready. If you've added mix-ins, it may take a bit longer.
    8. Let the banana protein muffins cool in the tin, on a cooling rack if you have it. Once cool, carefully scoop each muffin out of the tin. If it helps, run, a butter knife around the edges of the muffin to help it release from the tin. I also sometimes scoop them out with a soup spoon if they're difficult to grab.

Notes

I added pecans to the Banana Protein Muffins, mostly because I had some chopped pecans in my pantry that I needed to use up! But this recipe lends itself very well to substitutions and additions.

Here are a few ideas.

Substitute Nuts. You could substitute the same amount of any of your favorite nuts! Try chopped walnuts, slivered almonds, or any of your favorites. You could also leave the nuts out completely if that's not your thing.

Add Fresh Fruit. Adding in some fresh fruit would make these Banana Protein Muffins extra special! After mixing, you could fold in some fresh blueberries, chopped apples, or chopped pears. The addition of fruit would bring an extra touch of sweetness and even add a bit of extra moisture. You may need to adjust baking times with added fruit.

Add Dried Fruit. Fold in 1/3 of a cup of dried cranberries, raisins, or other dried fruits. Again, you may need to add baking times with added ingredients like this.

Try Adding Something Sweet. Chocolate chips, white chocolate chips, carob chips, or any other sweet morsels would make these over-the-top delicious! Try this option if you're not concerned about adding additional sugar to the recipe.

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