These Breakfast Banana Protein Muffins are the perfect grab-and-go option when you want something filling, nourishing, and delicious. What I love about this recipe Breakfast is how it transforms ripe bananas into a high-protein, portable snack you’ll actually look forward to eating.
I’ve been making these muffins as part of my weekly meal prep.. they store well, taste amazing fresh or reheated, and even make a great afternoon pick-me-up with coffee. Plus, the addition of protein powder makes them more satisfying than your average muffin.
If you like this recipe, you’ll love my Overnight Chia Seed N'Oats (Easy Breakfast Meal Prep!), Berry Chia Pudding with probiotics!, Carrot Cake Bites, or Blueberry Muffin Recipe.
Why You Will Love These Muffins
- High protein: The combo of chia seeds and protein powder keeps you fuller longer.
- Made with whole foods: Bananas, oats, chia seeds, and raspberries for a nutrient-packed bite.
- Meal-prep friendly: Make once, enjoy all week.
- Customizable: Easy to swap in your favorite fruits or flavors.
Ingredients
- Bananas: Naturally sweet, moist, and the perfect base for muffins.
- Chia seeds: Create an egg substitute while adding fiber and omega-3s.
- Coconut oil: Adds richness and moisture without dairy.
- Lemon juice: Brightens flavor and balances sweetness.
- Flour (or gluten-free blend): Provides structure.
- Coconut sugar: A naturally derived sweetener with a subtle caramel flavor.
- Oats: Add heartiness and texture.
- Vegan vanilla protein powder: Boosts protein and gives a subtle vanilla flavor.
- Baking powder: Helps the muffins rise.
- Salt: Enhances all the flavors.
- Raspberries: Add juicy bursts of flavor and color.
Substitutions and Variations
- Use blueberries or strawberries instead of raspberries.
- Swap coconut sugar for maple syrup or honey.
- Use butter or avocado oil instead of coconut oil.
- Try chocolate chips for a sweeter treat.
- Replace protein powder with more oats or flour if desired.
Step-by-Step Instructions
Step 1: Mix chia seeds and water in a small bowl to create “chia eggs.” Let sit 10 minutes.
Step 2: Preheat oven to 375°F
Step 3: In a large bowl, mash bananas. Stir in coconut oil, lemon juice, and chia eggs.
Step 4: Add flour, oats, protein powder, baking powder, and salt. Mix until combined.
Step 5: Gently fold in raspberries.
Step 6: Scoop 2 tablespoons batter into a greased muffin tin for each muffin.
Step 7: Bake 25–30 minutes, until a toothpick comes out clean.
Step 8: Cool completely before removing from the tin.
Tips and Notes
- Don’t overmix the batter, this keeps the muffins fluffy.
- Use very ripe bananas for natural sweetness.
- If using frozen raspberries, don’t thaw before mixing to avoid extra liquid.
Recipe FAQs
Can I freeze these muffins?
Yes! Store in a freezer-safe bag for up to 2 months. Defrost overnight in the fridge or microwave for 30 seconds.
Do I need to use protein powder?
No, if you skip it, just add an extra ⅓ cup oats or flour to balance the batter.
Can I make them gluten-free?
Yes! Use a gluten-free flour blend and certified GF oats.
Serving Suggestions
- With a dollop of Greek yogurt for extra protein.
- Warmed up with almond butter or peanut butter spread on top.
- Paired with a smoothie for a balanced breakfast.
- As a grab-and-go snack with coffee or tea.
Storage and Reheating Instructions
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating: Microwave for 15–20 seconds or warm in a toaster oven.
Tips: Freeze extras for meal prep, they reheat beautifully.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Easy Breakfast Protein Banana Muffins
Ingredients
- 3 small ripe bananas about 1 ½ cups
- 3 tablespoons Navitas Organics Chia Seeds
- ½ cup water
- 2 tablespoons melted coconut oil
- 1 lemon juiced
- ½ cup all-purpose flour or gluten-free flour blend
- ¼ cup coconut sugar
- ½ cup oats
- ⅓ cup vegan vanilla protein powder
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup raspberries fresh or frozen
Instructions
- In a small bowl, mix the chia seeds with water to create “chia eggs” and let sit for at least 10 minutes.
- Preheat oven to 375°F (190°C).
- In a large bowl, mash the bananas and mix in melted coconut oil, lemon juice, and chia eggs.
- Add the flour, oats, protein powder, baking powder, and salt. Stir well until fully combined.
- Gently fold in the raspberries.
- Scoop about 2 tablespoons of batter into a greased muffin tin for each muffin.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before removing from the tin.
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