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About This Recipe
These Banana Nut Protein Muffins are absolutely drool worthy and melt-in-your-mouth good! They seriously taste like a muffin from a bakery. Definitely not a protein muffin. And they’ll make your kitchen smell incredible. I am obsessed with them!
Both the banana muffins and the pecan crumble are packed with tons of flavor dimension—just the right amount of sweet banana, cinnamon spice, and crunchy pecans—and they have the most moist texture.
I’m telling you guys, you gotta make these muffins. Even my brother went back for seconds (and thirds!) and he’s even harder to please than a 2 year old. I’m not joking here 😂
If you like these muffins you might also like these blueberry greek yogurt muffins, peanut butter banana muffins or double chocolate protein muffins!
Why You’ll Love These Banana Nut Protein Muffins
- Naturally sweet and moist thanks to overripe bananas.
- Seriously INSANELY delicious. Does not taste healthy for a second.
- Simple, healthy, pantry-staple ingredients
- Easy to make and perfect for meal prep!
- THE SUGARY PECAN CRUMBLE!!!
- Great grab and go breakfast or snack option.
Muffin ingredients
- Oat flour – I used oat flour for these muffins. If you don’t have oat flour, you can always blend old fashioned or quick oats in a food processor until a flour consistency is achieved (though I do think these muffins taste best with packaged/store-bought oat flour since the flour is a lot fine). White whole wheat flour or all-purpose (GF if needed) work too.
- Protein powder – We’ll use just a little bit! Using too much change the muffin texture. I used PEScience vanilla (code laurenfitfoodie to save) not all protein powders bake the same so ideally use one you know bakes well. You can also just replace with more flour.
- Baking essentials – baking powder, baking soda, salt, cinnamon, and pure vanilla extract.
- Cornstarch – added to make these muffins fluffier, but you could omit if you needed.
- Bananas – The riper the banana, the sweeter these muffins will be!
- Applesauce – I used unsweetened applesauce. You could also just replace with more banana or oil.
- Egg
- Oil – I used canola oil, but you can use olive oil, melted coconut oil, or any other oil you have on hand. Or butter.
- Maple syrup – we’ll use maple syrup to sweeten these banana muffins. You could also use agave, honey, or sugar-free pancake syrup.
- Nuts! I used chopped pecans in these muffins as well as in the pecan crumble. Walnuts or almonds would be amazing, too!
Crumble ingredients
- All-purpose flour – or gluten-free all-purpose if needed. Regular flour makes it taste most like the real deal but you can sub for more oat flour!
- Butter – cold butter! Keep in fridge until ready to use. Do not use light spreadable butter as a replacement.
- Brown sugar – dark brown sugar, light brown sugar, coconut sugar, or any brown sugar replacement brand like, Truvia, Swerve or golden monk fruit sweetener.
- chopped pecans – or walnuts, any nut you like!
how to make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the bananas to a large mixing bowl and mash with a fork (I like leaving a few small clumps).
2. Then add the egg, oil, applesauce, syrup, and vanilla and mix until well combined.
3. Add the flour, protein powder, baking powder, baking soda, salt, cinnamon, cornstarch, and pecans (if using).
4. Mix in the dry ingredients until they are fully incorporated. Do not over-mix!
5. Spoon the batter into the prepared muffin pan (use liners or spray with cooking spray).
6. Combine the butter and brown sugar with a fork. Add the flour and pecans and mix until crumbly and mostly combined. Sprinkle the muffins evenly with the pecan crumble.
7. Bake muffins for 5 minutes at 425 F….then with muffins staying in the oven, reduce heat to 350 F. Bake muffins here for 13-15 minutes more.
8. Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!
Can I leave out the protein powder?
I promise, these do not taste like protein muffins at all. But if you still want to leave out, just replace with the same amount of oat flour (or all-purpose, gluten-free 1:1 all-purpose or whole wheat flour) so that a similar balance of wet and dry ingredients is achieved.
How do I make my muffins light and fluffy?
Don’t beat the batter. Just mix well. This is why I recommend using a whisk to combine the ingredients and not a hand mixer. Over-mixing will create dry muffins. Allowing the batter to sit for 10 minutes before baking also creates a fluffier texture. The extra time allows the ingredients to come together more effectively.
How to store banana nut protein muffins?
Store leftover banana muffins in an airtight container in the fridge for 4-5 days. Or freeze (in a large baggie with all the air removed) for up to 4 months. Defrost in the fridge overnight or by leaving on the counter for 10-20 minutes.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Banana Nut Protein Muffins with Pecan Crumble
Ingredients
- 3 medium bananas (310g) mashed ~1.25 cup
- 1/3 cup applesauce (80g)
- 1/4 cup pure maple syrup (60g)
- 2 tsp oil of choice
- 1 large egg
- 1 tsp vanilla extract
- 1 cup oat flour (120g)
- 1/3 cup vanilla protein powder (45g) or extra oat flour
- 1 Tbsp cornstarch optional
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp chopped pecans optional
Pecan Crumble:
- 1.5 Tbsp cold butter (21g)
- 3 Tbsp brown sugar (36g)
- 1/4 cup all-purpose flour (30g) GF if needed
- 2 Tbsp chopped pecans (16g)
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Instructions
- Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
- Add the bananas to a large mixing bowl and mash with a fork (I like leaving a few small clumps). Then add the applesauce, syrup, oil, egg and vanilla and mix until well combined.
- Add the flour, protein powder, cornstarch, cinnamon, baking powder, baking soda, salt and pecans (if using).
- Mix in the dry ingredients until they're incorporated (without over-mixing)
- In a separate bowl, combine the butter and brown sugar with a fork. Add the flour and pecans and mix until crumbly and mostly combined.
- Spoon the batter into the prepared muffin pan. Sprinkle the muffins evenly with the pecan crumble.
- Bake muffins for 5 minutes at 425 F, then with muffins staying in the oven, reduce heat to 350 F. Bake muffins here for 13-15 minutes more.
- Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
