Banana Bread Protein Muffins

Here's the Dish

These banana bread protein muffins taste just like a deliciously moist piece of banana bread! What’s even better… There’s no flour or sugar in the entire recipe, and they have the added bonus of protein, which means they’ll keep you feeling fueled and satisfied! I love baking up a batch of these muffins and freezing them so I can have a quick, healthy snack that is ready in minutes! So, whether your trying to increase the protein in your diet, eat overall ‘clean’, or even just find a yummy sugar-free/ gluten free baked good, I can guarantee you will love these muffins!


The estimated total time to make this recipe is 25-30 Minutes.


Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).


Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.


3. Divide mixture evenly between 12 muffin tins.


Bake for 15-18 minutes, or until toothpick comes out clean.

(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!)


3/4 cup Ripe banana (about 1 large banana)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt (I used plain Chobani yogurt)
3/4 cup Oats (use gluten free if sensitive to gluten)
2 scoops Vanilla protein powder (I used Designer Whey™, or you could use any flavor you would like!)
1/4 cupBaking stevia OR 1/2 cup sweetener of choice that measures like sugar 1
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.

Katie's Tip!

Be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!

Nutrition Breakdown

58 Calories per serving
9 g Carbohydrates
7 g Protein
2 g Fiber
1 g Sugar
1 WWP+*

*Weight Watchers Points per serving


Meg B said:

mmmmmm! these sound so tasty! are they 12 mini muffins or regular?

February 3rd, 2012 — 2:35pm  |  Reply

Sybil Williams said:

Made them last night, they were delicious!! Made more just now (chocolate version)!

September 14th, 2012 — 2:44pm  | 

Krissy's Creations said:

I’ve been in love with bananas lately. Got to make these!

February 3rd, 2012 — 3:09pm  |  Reply

Katie Farrell said:

they are 12 regular muffins meg :)

February 3rd, 2012 — 3:28pm  |  Reply

Laura said:

I just found this site.. OMG the recipes look so good!!! WOW!!!!!!!

February 3rd, 2012 — 3:44pm  |  Reply

Laura Jane @ Recovering Chocoholic said:

Mmm! These look delicious. I love that they have protein to help keep you full.

February 3rd, 2012 — 4:03pm  |  Reply

Cerissa said:

If these taste as good as they look I will be blown away and singing your praises! I never like the way muffins with protein powder have that sponge-like texture. I can’t wait to try them out…. soon!!

February 3rd, 2012 — 5:16pm  |  Reply

Lindsey said:

Those look so good! I would love to make some but I don’t have any protein powder. Do you know if there is anything that would work as a substitute for the powder?

February 3rd, 2012 — 5:46pm  |  Reply

Ashley said:

These look amazing!

February 3rd, 2012 — 7:19pm  |  Reply

Katie Farrell said:

sure lindsey you could use 1/2 cup cocoa powder and make them chocolate banana! :)

February 3rd, 2012 — 8:12pm  |  Reply

Brenna said:

Love that you posted the additional nutrition information! Keep the awesome recipes coming please!

February 4th, 2012 — 10:43am  |  Reply

Ellen said:

The perfect addition to my LIVEFIT program!!! Can’t wait to try these!!

February 4th, 2012 — 1:40pm  |  Reply

lisa said:

full size and only 58 cals?? impressive :0)

February 4th, 2012 — 4:19pm  |  Reply

jenny said:

what if i want to replace the protein powder but cant use cocoa either? I have a box of sugar free jello pudding mix, would that be a good powder to powder swap?

February 4th, 2012 — 7:22pm  |  Reply

Life's a Bowl said:

I would love to bake these and totes lucked out that I have all the ingredients in my house except the protein powder- what could I sub?!

P.S. I’ve been meaning to pick up a jar of protein powder but have no clue what brand to try- I’m worried about the taste/ texture…

February 5th, 2012 — 4:58am  |  Reply

Stephanie said:

I use Syntha-6 Vanilla in most protein powder baking recipes. Tastes great without that “whey” taste. It’s pretty pricey but you definitely get what you pay for in regards to protein powders.

October 27th, 2012 — 11:18am  | 

Donna said:

These look delicious. Quick question, when you call for oats in any of your recipes, does it matter what kind? I always have a big container of plain quick cooking oats on hand but I didn’t know if that is what you used or if I needed to buy the container of old fashioned oats that takes like 5 minutes to cook.

February 5th, 2012 — 5:59am  |  Reply

Alina said:

I love this! Do you think if I change the sugar to using Agave, the calorie count would change?

February 5th, 2012 — 7:53am  |  Reply

Salma said:

Alina! Agave syrup is actually not clean OR good for you!
Lots of health-enthusiasts might not have read into it as much, but it’s just as bad, if not worse, than HFCS.
There’s a bunch of links and explanations here:

Trust me, you should stick to stevia or honey (in small doses, since it’s higher on the GI).

Happy baking! :)

July 8th, 2013 — 5:07pm  | 

Katie p said:

I just made these, I would NOT use paper cupcake wrappers. They stuck so badly that half of my muffin stuck inside. Overall, they tasted great, and were easy to make. I’m going to try again. Thanks !!!

February 5th, 2012 — 9:23am  |  Reply

Natalie said:

Katie- These muffins look delicious!! I will surely be making these soon You always have the best sounding recipes. I love you’re blog!

February 5th, 2012 — 4:41pm  |  Reply

Katie Farrell said:

Katie, I did mention to use foil or silicone liners because they will stick to the paper liners… muffins made with oats rather than flour are AWESOME…but they have the downfall of sticking! :(

February 5th, 2012 — 4:58pm  |  Reply

Salma said:


I’m baking half of these with protein powder (for myself) and half for my family (who don’t exactly enjoy protein powder flavour, regardless of my whinging!) with brown rice flour.
Would I still have trouble with the paper liners if it’s a brown rice flour (because of the oats)? I don’t like to use foil in any of my cooking because of the reaction Aluminium has in high heat conditions (same goes for any plastics).
Help! And love your blog!

July 8th, 2013 — 5:10pm  | 

Jori said:

These look delicious! Does 2 scoops of protein powder equal a 1/2 cup?

February 5th, 2012 — 7:03pm  |  Reply

Sara Demaree said:

These look amazing! However, is there something that I can substitute the protein powder with? I don’t have any, but I have all the other ingredients. Thanks (:

February 5th, 2012 — 8:24pm  |  Reply

loretta said:

I will make this with almond flour instead, sounds great. I eat paleo so the oats dont work for me, sounds great.

February 6th, 2012 — 7:05am  |  Reply

Trieste said:

I LOVE this idea! I’m always looking for protein boosts, especially low cholesterol. I tried making these with pure pumpkin instead of banana, and I also used nonfat greek yogurt instead of lowfat. Just wondering – I plan on trying them with both other fruits, because as I said, I love the idea! (p.s. The mini meatloaf recipe was fabulous for this purpose, too!)

February 6th, 2012 — 9:22am  |  Reply

Lindsay said:

Ok mine came out not as cute as yours.Thanks for all the great recipes – I love them!

February 7th, 2012 — 12:25pm  |  Reply

Lindsay said:

I linked to these on my blog this week too!

February 7th, 2012 — 12:26pm  |  Reply

jb said:

I just made these – thank you! A first for me to use protein powder (I went to GNC) and all egg whites. I always used my overripe bananas and substituted yogurt for heavy fats and Nutrasweet for sugar but always went with full egg and flour. For something much healthier, this is a great take on a classic! How do you recommend freezing and re-heating please? Do you just freeze in individual baggies and then pop in a microware? How long?

February 9th, 2012 — 11:14am  |  Reply

jb said:

One more question if you don’t mind – my muffins puffed up nicely in the oven, but fell when they came out; any suggestions to keep that from happening? Does it have anything to do with the fact that I doubled the recipe and so actually doubled every listed item (perhaps you’ve played with doing that and some ingredients don’t need full doubling?)? Thanks again!

February 9th, 2012 — 11:40am  |  Reply

jb said:

You are so right – flat is good :)! They sunk a little more in the middle but, again, no big thing. Now, about freezing these yummy things so I can enjoy later? What’s the best way to freeze and then defrost?

February 9th, 2012 — 6:10pm  |  Reply

jb said:

Thank you so much! Have a great weekend :)

February 10th, 2012 — 6:26pm  |  Reply

Elisabeth said:

thanks so much for this amazing recipe! they were a HUGE hit with my husband.. he took half the batch to work and they were gone before lunch.

I went to make them again tonight.. but found I was out of greek yogurt. I did, however, have pomegranate kefir.. so i thought i’d give it a shot. instead of banana & cinnamon, I just added frozen berries.. and they came out awesome. I will definitely be using this as a base for a variety of muffins!

thanks again!!!

February 15th, 2012 — 4:42pm  |  Reply

Meg B said:

Mmmm, just made these. Super easy to make and very tasty. Even got the hubby approval- which is huge! :-) Thanks Katie!

February 20th, 2012 — 3:38pm  |  Reply

Dana Jenkins said:

Tried this today, love the taste, not crazy about the texture but I am going to incorporate your chocolate muffins with this recipe and see what I can come up with. I love the texture of the chocolate muffins. :) Thanks for the recipes.

February 21st, 2012 — 5:43pm  |  Reply

Jenna F said:

If I wasn’t worried about the calories, would it be okay to substitute the sweetener with 1/2 cup real sugar?

February 26th, 2012 — 3:26pm  |  Reply

Kimberly said:

Totally making these tonight, but I’m putting them in a doughnut tin…sweet mind fake out. Think I’m eating a doughnut but I’m not :)

February 27th, 2012 — 3:46pm  |  Reply

erica said:

Hey Katie- you wrote to add a 1/2 cup of sweetener but i am using truvia. Should i use the amount the truvia box equates to 1/2 cup of sugar or should i use a 1/2 cup of truvia?

February 27th, 2012 — 7:11pm  |  Reply

Lauren said:

A couple questions…

1) How much is 2 scoops of protein powder?
2) Do you blend the oats down into a flour texture or leave them chunky?
3) If I use splenda, should I use half a cup?

Thanks! Can’t wait to try it. Love your sight.

February 28th, 2012 — 4:36pm  |  Reply

chris said:

can’t wait to try this!! luv new ideas when it comes to protein packed snacks. Yum!! read all the comments too jic I read something new and love how u answer everyone’s Qs.

March 1st, 2012 — 5:35pm  |  Reply

Chrissy said:

I love this recipe!

March 4th, 2012 — 3:43pm  |  Reply

Dinel said:

Made these for brunch a couple sunday’s ago – huge hit with the brothers-in-law! yaaa for being the super sister-in-law!! :)

March 5th, 2012 — 4:45pm  |  Reply

Cherlyn said:

Just made this recipe. They turned out beautiful. Thanks for the low-cal filling snack. Perfect!

March 6th, 2012 — 5:08pm  |  Reply

Ashley said:

Had a muffin this morning, which were fresh out of the oven last night. I added an extra banana like I saw a few other people did from mentioning so in their posts and I used a Stevia/Sugar blend by Domino. These are wonderful! Thank you Katie!

March 7th, 2012 — 10:39am  |  Reply

Ashley said:

Just had a muffin this morning with breakfast! I added an extra banana like I saw a few other people did from mentioning so in their posts and I used a new Stevia/Sugar blend by Domino. These are wonderful! Thank you Katie!

March 7th, 2012 — 10:40am  |  Reply

Jessica said:

Great recipe. Made them last night and think they’re one of the best muffin recipes for having no flour. I’m just bummed about the middle falling. If you happen to find a solution for the falling middle, please share! Thanks bunches!

March 15th, 2012 — 8:36am  |  Reply

Netters said:

I love the idea behind this… but I don’t like bananas. :( I know, I know, but my parents used to make me eat them as a child and it scarred me! Can I sub some other fruit or applesauce?

March 20th, 2012 — 9:22am  |  Reply

amanda said:

Thanks for this wonderful idea! I loved them and re-blogged them on !

March 29th, 2012 — 10:05am  |  Reply

Carm said:

delicious! i just made a batch… i loved it. I am always searching for recipes that are healthy where i can use my protein powder. My muffins did not collapse in the middle. And they were really moist. Thanks for the wonderful recipe. instead of the sweetener, i added a 1\4 cup of organic honey.. this will be a baking staple and it’s so easy!

April 4th, 2012 — 9:35pm  |  Reply

Aimee said:

I love using honey…thanks for the idea!

January 26th, 2013 — 9:39pm  | 

Susannah said:

These are SO yummy!! Thanks! I love your blog!

April 8th, 2012 — 10:29am  |  Reply

Angela said:

Mine came out flat. What did I do wrong???

April 15th, 2012 — 3:07pm  |  Reply

Amber said:

So did mine!!! Did you work out why or did anyone else tell you??? I’d love to know too :(

May 1st, 2012 — 6:28am  | 

Jamie said:

Me too :( :(

August 14th, 2012 — 11:39am  | 

J said:

Are there other variations? I would love blueberry, lemon, orange cranberry… Is there something you can use in place of the banana and just add other fruits, etc. I loved these as did my 5 year old! Thanks!

April 18th, 2012 — 4:28pm  |  Reply

J said:

So to make these high protein muffins, would I just add protein powder?

April 19th, 2012 — 10:36am  |  Reply

J said:

Sorry for the typo, can I make your other muffin recipes protein muffins just by adding protein powder?

April 20th, 2012 — 3:39am  |  Reply

Catherine C. said:

making these now! :) Might trick my boyfriend with one haha :)

April 24th, 2012 — 9:43pm  |  Reply

Annie said:

I made these last week… YUMMMMMY!

April 26th, 2012 — 5:38am  |  Reply

Lisa Wittenberg said:

Katie- Just made these muffins and they are AWESOME!! Thank you!

April 26th, 2012 — 4:54pm  |  Reply

Kaitlin said:

Can I used oat flour instead of Oats? If so, how much?

April 27th, 2012 — 4:34pm  |  Reply

Kaitlin said:

How much fat is in each bar?

April 28th, 2012 — 3:39pm  |  Reply

Sandra said:

Thanks for this recipe! Very delicious! I keep them in the freezer and include one in my afternoon snack

April 29th, 2012 — 12:18pm  |  Reply

Mrs. O said:

I tired making this morning and my batter came out very soupy looking. I followed the recipe exactly. Also upon taking out from the oven my muffins fell a lot in the middle. I’m not sure if it is because I used old fashioned oats, I was a little uncertain what type of oats to use. Would it be better to combine the dry ingredients first in the food processor. Then mix the wet ones and add them separately?

May 1st, 2012 — 11:41am  |  Reply

Dashing Dish said:

muffins sound like they turned out fine… nope you did it all correct! main thing is… do they taste good?

May 1st, 2012 — 12:05pm  | 

Natalie said:

Katie – thanks so much for this recipe. Last night was my second time making it. The first time I used a different protein powder and last night I used the Designer Whey. The first ones were good, but the ones last night were AWESOME!! These are perfect for those mornings when I barely have time to get me and the kids out the door, much less make something for me for breakfast. I grabbed 2 this morning and had them with my coffee at work. Thank you for everything that you do. You truly are a blessing!!

May 11th, 2012 — 8:23am  |  Reply

L Gills said:

I made these yesterday–they’re delicious! My husband said they should be “something we always have around the house” which is fine b/c we always have all the ingredients anyways :) Looking forward to trying more of your recipes. Thanks!

May 13th, 2012 — 10:30am  |  Reply

Cindy Shingler said:

OMG! These muffins are amazing! I made them for Mother’s Day. My daughter-in-law’s mom has a condition and she cannot have any animal products(butter, milk, meats of any kind). This muffin was PERFECT for her! Also, I just read Wheat Belly, and much of the author’s research and discussion about modern day wheat makes sense to me. So, these also meet his requirements to rid ourselves of wheat. I just made my second batch, and added chocolate chips to half of the muffins. Fabulous dessert!

May 14th, 2012 — 8:27pm  |  Reply

Kristina said:

How did you make these dairy-free without the yogurt? Thanks!

July 20th, 2012 — 8:51pm  | 

Zeus said:

Thanks for a great recipe, I would like to ask since I’m from Greece and use metric, how many eggs whites is ¾ cup? Instead of using cup tins I used a loaf tin and was overcooked but tasted ok. Is this recipe intended for cup cakes lining only?.Keep up the good work..

May 15th, 2012 — 2:51pm  |  Reply

Dashing Dish said:

hi zues… do you have a conversion chart or could you google one? not too sure how to answer this question, im sorry! :(

May 15th, 2012 — 3:28pm  | 

Hannah said:

6 egg whites equals about 3/4 cup! :)

May 16th, 2012 — 11:36am  | 

Tilly said:

WOW! These look amazing, I’m always looking for post-gym snacks and these rejust right… making some of these tonight!

May 17th, 2012 — 9:50am  |  Reply

Abby said:

Mine fell completely in the middle while in the oven. Anything that I did wrong? My mixture was extremely runny.

May 17th, 2012 — 5:22pm  |  Reply

Dashing Dish said:

nothing! :) they fall and dont rise like normal muffins but i promise the taste/nutrition make up for it! :)

May 17th, 2012 — 6:03pm  | 

Angel said:

Using double acting baking powder or you could double the amount of regular baking powder will help with the falling when you are baking with protein powder. Hope this helps!

July 23rd, 2012 — 9:48pm  | 

Jenna said:

These are FABULOUS!

May 20th, 2012 — 1:48pm  |  Reply

Jessi said:

I made these muffins yesterday. They taste great. I folled the recipe exactly. The only thing I would complain about is that they sunk in the middle of the muffin…not sure why it did that. Other than that, I would definitely make these again :) Thanks for the recipe!

June 4th, 2012 — 11:02am  |  Reply

Yadira Castillo said:

Made these and middle of muffins fell. They taste amazing but look really sad. I followed recipe as is no modifications. What could I have done wrong?

June 23rd, 2012 — 6:55pm  |  Reply

Dashing Dish said:

this happens at times with oat flour, because baking is a science, i cant say for sure, but hey i’d say the nutritional benefits and taste far outweigh a flat muffin ;)

June 25th, 2012 — 6:38am  | 

Yasmine Gonzalez said:

I love these! I’ve sadly run out of protein powder and I’m wondering, can I just Slim fast powder with vanilla flavour instead?

June 24th, 2012 — 10:32am  |  Reply

Dashing Dish said:

is it a protein powder?

June 24th, 2012 — 4:57pm  | 

Beth said:

Is the oats in this recipe regular instant rolled oats (like Quaker instant) or steel cut oats? If I’m using steel cut oats, any recommendations on how I need to adjust the recipe (i.e. do I need to cook the steel cut oats first?)? Thanks can’t wait to try these!

June 27th, 2012 — 8:57am  |  Reply

Dashing Dish said:

regular old fashioned oats

June 27th, 2012 — 11:10am  | 

Dashing Dish said:

not instant though

June 27th, 2012 — 11:11am  | 

Tiffany Buss said:

These turned out fabulous!! I added mini chocolate chips to some too. Yum! Do they need to be stored in the fridge? Another great recipe!!!! Thank you!!

June 28th, 2012 — 3:10pm  |  Reply

Dashing Dish said:

thanks so much tiffany! i always store my muffins in the fridge! they last longer that way!

June 28th, 2012 — 8:52pm  | 

Amber Kitson said:

I made these and they fell. How do you make them fluffy?

July 2nd, 2012 — 11:17pm  |  Reply

Kim Crat said:

I tried to make these using flax eggs and a hemp protein and the mixture was soooo dry that it wouldn’t combine so I added some almond milk and they were just a disaster. They completely deflated and never even cooked all the way through. Any suggestions for a vegan baker? Thanks

July 11th, 2012 — 12:17pm  |  Reply

Nicole Wilhelm said:

I would like to use Stevia Baking Blend instead of the stevia packets? How much should I use?

July 15th, 2012 — 12:21pm  |  Reply

Dashing Dish said:

I’d try 1/2 cup!

July 15th, 2012 — 1:48pm  | 

sophie said:

mine are in the oven now! i am so excited to have them! i had a taste of the batter, & it was delicious!

July 20th, 2012 — 9:57am  |  Reply

Heather Keen said:

Just took these out of the oven, they smell DELICIOUS!! I got a little lazy and just used a 6oz container of chobani plain greek yogurt and one and a half banana’s instead of measuring out 3/4 for each but they still look great! Used a chocolate protein shake, I cannot wait for tomorrows breakfast!

July 22nd, 2012 — 5:55pm  |  Reply

Angela said:

These are AMAZING!!!!!! Love, love, love :) Can’t wait to try out more of your clean eating recipes!

July 22nd, 2012 — 9:51pm  |  Reply

Heather Keen said:

Just an update, had these this past week for breakfast everyday and they were AMAZING! I can’t even believe how good they tasted. I’m glad I made them with the chocolate protein powder, I thought my vanilla one would have made them too sweet. Maybe I’ll try them with the vanilla and lower the amount of splenda or just cut it out completely.

Just a note, I ended up having to throw out four of them yesterday because they were getting a bit spoiled. I left them in a tupperware, but I think I’ll keep them in the fridge or freeze them and just take them out to thaw the night before :)

July 28th, 2012 — 11:27am  |  Reply

kelsie said:

ok, so I made these yesterday, they are extememely dense, but they look like vita top muffins now, I used 2 scoops of my body by vi powder, and added chocolate chips (flo is in town :/ lol) these are greatttt!!! I love them & i even got a thumbs up from the hubby, he is always iff-y about my “health kick” reciepes but he loves these. I will deff be making these again. ohh I also want to comment about the oats, I used “RAW” its a brand of instant oatmeal, I found them at winn dixie, they taste amazing as plain oatmeal, they have added flax seed and they are really good for you, so I decided to use those oats for my muffins & I added a tbsp of additional flax seed. great reciepe! added it to my book :) thanks!

July 29th, 2012 — 1:52pm  |  Reply

Crystal Thompson said:

Made these for breakfast this morning- love them! I agree that the low calories make up for the sinking in the middle. This site has been such a blessing to me in such a short amount of time. Thank you for letting God use you Katie!

July 30th, 2012 — 8:10pm  |  Reply

Dashing Dish said:

thank you crystal! this comment blessed me! :) xo

July 30th, 2012 — 8:50pm  | 

Hillary Ross said:

I just made these for my crossfit class tonight!! So yummy that I have to make another batch!!! I found your website via pinterest & love it! I’m a health nut that likes to healthify recipes :)

August 3rd, 2012 — 1:55pm  |  Reply

Rachel said:

I made these as mini muffins, bake them for 12 minutes at 350. They were pretty good…I used half vanilla greek yogurt and half sour cream because I didn’t have regular. The taste is great!

August 7th, 2012 — 12:04am  |  Reply

Daniella said:

Hi Katie! I LOVE the blog, the design, the recipes are all so wonderful! By the way I’m also from Ann Arbor originally.
So I’m making these now and I substituted low fat Kefir for the Greek Yogurt and Maple Syrup for the sweetener and used Vanilla Spirotein for the protein powder. They look and smell fantastic and I sampled the batter – it was delish! Thanks so much!

August 19th, 2012 — 12:58pm  |  Reply

Lorin smith said:

Just made these. I recommend not using papers because they stick badly. I also reduced the sweetener. The bandanna ads a lot of sugar. Turned out delicious sweet and looked good as well

August 23rd, 2012 — 11:30pm  |  Reply

Candice said:

HI…I wanted to use honey instead of the stevia… how much should I use?

October 5th, 2012 — 11:23am  |  Reply

leah said:

these look great! except the last two times i have baked with stevia i seem to have a reaction and found myself vomiting all night after eating what i baked, is there anything else i could sub in for the stevia? thank you!

October 17th, 2012 — 6:43am  |  Reply

Dashing Dish said:

sure any other sugar alternative or sugar

October 17th, 2012 — 5:47pm  | 

Marlene said:

I made these for the second time, today. They smell great while they’re baking.

I make them following the recipe but I used nonfat natural yogurt and add some ground flaxseed and 2 tsps of chia seeds. I love keeping them in the fridge or freezer and taking two and eating them in between classes.

October 21st, 2012 — 10:07am  |  Reply

Valerie Pegg said:

These turned out great! I followed the recipe exactly and can’t say I’d change a thing. Thanks!

November 2nd, 2012 — 3:24pm  |  Reply

tricia said:

could i use honey instead of stevia?

November 5th, 2012 — 5:54pm  |  Reply

Krystal said:

Has anyone tried different flavors of protein powder? I only have chocolate peanut butter right now.

November 14th, 2012 — 4:33pm  |  Reply

Alice said:

I used chocolate protein powder in mine and they taste wonderful!

January 10th, 2013 — 1:17am  | 

Monique said:

I love these muffins!!!! I make them any chance I get !!!!! Easy , Fast & oh SO SO SO YUMMY!

November 19th, 2012 — 2:36pm  |  Reply

JJ said:

Do you think these would work if I replaced the greek yogurt with lactose free cottage cheese?? I’m lactose intolerant but these look so yummy!

November 23rd, 2012 — 6:51am  |  Reply

Christi said:

you might try almond yogurt if you can find it… its really delicious.

November 23rd, 2012 — 6:32pm  | 

Christi said:

Just made these with a few tweeks. I didn’t have any bananas, but a can of sliced carrots I had no idea what I was going to do with. Used banana protein powder instead of vanilla and used four egg whites for a double batch instead of 3/4 (x2), so probably a little less than called for. and added some pure vanilla extract and a dash of allspice, ginger, clove, and nutmeg… had enough for 4 mini loaves and 12 mini muffins (for my 2 yr old daughter). the mini muffins are great! And with a liberal coat of PAM came right out of the baking pan.

November 23rd, 2012 — 6:31pm  |  Reply

Sam said:

Hey katie, I am trying to gain weight and need to eat more healthy fats, do you think I could add in some coconut oil? If so which ingredient should I add less of? If you could reply that would be awesome! Thanks so much!

December 29th, 2012 — 8:43pm  |  Reply

Dashing Dish said:

sure can sam! just replace it with the yogurt, (same amt you take out of yogurt put in with c.oil)

December 30th, 2012 — 6:42pm  | 

Shawna said:

Hi everyone i want to make these muffins but I was wonder what is two scoops?
I have visauls protein powder and the scoops are really small does anyone know the exact measurement is? Thanks

January 7th, 2013 — 9:46pm  |  Reply

Dashing Dish said:

1/2 cup

January 8th, 2013 — 8:48am  | 

Kim Simpson said:

Have these in the oven right now and they smell divine…happy rainy morning treat to me:) Thank you!

January 9th, 2013 — 11:48am  |  Reply

Alice said:

I tried these this afternoon and they’re delicious! It’s great that this recipe can be used as a healthy alternative.

January 10th, 2013 — 1:14am  |  Reply

Keira said:


Quick question: I just made this recipe and they do tastes delicious! However in the centre they are still a it gooey, however they have been in the oven for over 20 minutes. Will the middle harden up a bit after being in the oven? Kind of the same way cookies do?

January 11th, 2013 — 1:32am  |  Reply

Dashing Dish said:

not sure…could be your protein powder

January 11th, 2013 — 10:08am  | 

Danielle Fairchild said:

Just made them And they are awesome!!! They don’t have that ‘aftertaste’ normal protein powder baked goods do. Very delicious!!

January 12th, 2013 — 3:47pm  |  Reply

Karla Shuman said:

These are so good!! I just made them, and love them warm!

January 15th, 2013 — 8:14pm  |  Reply

Lucia Nassif said:

Is it ok to make these with oat flour? I made these last night and they did nto come out right. I am trying to figure otu what I did wrong. I think I used the wrong stevia because there was a bad aftertaste :( I need to try again.

January 23rd, 2013 — 11:30am  |  Reply

Dashing Dish said:

yep the wrong stevia will do that …i only use nustevia :) and yes to oat flour

January 23rd, 2013 — 1:13pm  | 

Danielle said:

Just made these…delicious! Thank you!!

January 28th, 2013 — 2:03pm  |  Reply

Dana said:

Muffins turned out awesome! Added walnuts, ground flaxseed and hemp hearts. Definitely stuck to the pan (metal pan w/ oil inside) so silicone cups are a must! But so yummy! Thank-you!

February 2nd, 2013 — 3:15am  |  Reply

Maggie said:

I am a bit concerned about the sugar. No one really pays much attention to how much sugar is really in Greek yogurt.I’ve had the same problem with the protein shakes. Any ideas?

February 6th, 2013 — 4:59am  |  Reply

Dashing Dish said:

i use plain greek…which has very little sugar

February 6th, 2013 — 7:27am  | 

Kelly said:

Just made these for the second time and they were sooo much better this time. Both times I added a few chocolate chips…. but the first time I did it like I would with cookies and try not to break them up at all in the blender but just mix…. they all sunk to the bottom and kind of burnt on bottom of tin…. This time I turned the vitamix on high after adding the chocolate chips and they are perfect! They do sink a little once they cool off but for 75ish calories, 7 grams protein…. delicious!

February 7th, 2013 — 10:32am  |  Reply

Charlotte said:

I love these! Could you substitute raspberries or other fruit for bananna with this recipie? :)

February 9th, 2013 — 6:01pm  |  Reply

Dashing Dish said:

No sorry

February 10th, 2013 — 7:11am  | 

Cory said:

havent tried them yet but they are in the oven. smell great.

March 10th, 2013 — 11:39pm  |  Reply

Meghan said:

These were so easy and sooooo yummy! I topped mine with Nutell;)

March 12th, 2013 — 5:13pm  |  Reply

ashley said:

These are soooooo good, I made them without the stevia or any other sugar and used vanilla greek yogurt and added slivered almonds on top delicious. I love this recipe i’ve made it almost every other week now! good snack

March 13th, 2013 — 4:23pm  |  Reply



March 14th, 2013 — 2:32pm  |  Reply

Ayelet said:

These look fabulous! Are you sure about the point values? when I enter all of the ingredients to the weight watchers recipe builder it comes up to be 2 points plus per serving. Am I messing up something?


March 15th, 2013 — 5:50pm  |  Reply

Sherry C said:

I am always looking for healthier recipes for my favorite foods, and these were wonderful. I loved these so much that I shared them on my blog today, Thanks!

April 2nd, 2013 — 12:48pm  |  Reply

Katy said:

I’ve been making these muffins for the past couple of weeks, and both my husband and I absolutely love them. So yummy and totally guilt-free!

April 21st, 2013 — 11:00am  |  Reply

H Segundo said:

So two scoops is equivalent to 1/2 cup?

May 9th, 2013 — 12:39pm  |  Reply

Dashing Dish said:

yes :)

May 9th, 2013 — 1:17pm  | 

Emma said:

If you don’t have protein powder can you use more oats?
Would this still work?

May 14th, 2013 — 2:23am  |  Reply

April Ballard said:

These are so yummy and easy to make. My guests from this weekend loved them too. I used coconut palm sugar instead of stevia so mine were a little darker but I liked the color. Also I used my brownie pan from Pampered Chef with no liners and they popped right out.

May 28th, 2013 — 1:44am  |  Reply

Michelle said:

These are so easy to make and delicious. I add a few chocolate chips and walnuts to the batter after the blending process. Definitely a winning recipe!

June 5th, 2013 — 7:59pm  |  Reply

Christina said:

Just made these tonight! They were delicious and smell amazing! Will make again!

June 13th, 2013 — 10:09pm  |  Reply

Stephanie said:

I’ve been dying to make these and they totally lived up to the hype! They were super easy to make and absolutely yummy. I love how high they are in protein and how low in calories. These are perfect for a quick breakfast or snack with a glass of milk. Thank you!!

June 27th, 2013 — 2:09am  |  Reply

Jenn said:

These look great, going to try them today! How much is 2 scoops of protein powder? For the oats-should I use quick cooking ones or does it matter? One last question-what’s the best method to freeze/defrost these?


July 21st, 2013 — 1:06pm  |  Reply

Nathan said:

I made this today but as I don’t have any muffin cases, I made it as a loaf and baked it for approx 40 minutes. I subbed the egg whites for whole eggs and the low fat yoghurt for full fat.

It is perfect, thank you :)

September 7th, 2013 — 10:56am  |  Reply

Fiorella Alvarez said:

Can I use cottage cheese instead of Greek yogurt ?

September 30th, 2013 — 8:23pm  |  Reply

Amy said:

I’m gluten free and really avoid oats, anything you would recommend? I’m also thinking of adding shredded coconut and using chocolate protein powder!

October 3rd, 2013 — 2:10pm  |  Reply

Michelle said:

These look delicious! Is there a way F

October 11th, 2013 — 8:22am  |  Reply

Michelle said:

These look delicious! Is there a way I can add some
coconut flavoring to this mix?

October 11th, 2013 — 8:23am  |  Reply

Maura said:

This recipe is amazing! The muffins taste delicious! Unfortunately I did not have vanilla whey so I used chocolate and they were still amazing!

October 29th, 2013 — 3:53pm  |  Reply

Angela said:

Just wondering….so you blend your oats into “flour” for your 3/4 cup?

November 20th, 2013 — 12:21pm  |  Reply

Dashing Dish said:


November 21st, 2013 — 8:30am  | 

Jaymie said:


I’m just wondering, what is the equivalent of protein powder that you use in cups? Everyone’s protein scoops are a different size so I’m just wondering how many cups instead. Thanks so much.

November 27th, 2013 — 12:23pm  |  Reply

Dashing Dish said:

1/4 cup is 1 scoop

November 28th, 2013 — 6:45am  | 

Natasha said:

I cannot thank you enough for this recipe! In a week I’ve made these 4 times already! I’m just learning that I might be allergic to gluten and this recipe is a life saver since I LOVE to bake and all baked good, bread, pasta… you get the point. :-) I love to experiment with this recipe too. So far I made it with cranberries, pecans, cut up fresh apple and cinnamon, and right now I’m making a batch with fresh cut up mango. This is so delicious! The possibilities are endless as well. I want to try making a cake with this recipe because the muffins come out so moist and regular “cake-looking-like”. Love love love these muffins! Thank you so much from me and my husband!

December 4th, 2013 — 12:36am  |  Reply

DeeAnn said:

Thanks for this recipe. These muffins are super yummy and super easy to make.

I modified the recipe slightly based on other comments and the fact that for the first few times I made them I didn’t blend or food process (no blender at the time and too lazy to take down the food processor lol) instead I used my hand mixer. The oats stayed whole and so the batter seemed a bit runny. To compensate I added an additional 1/4 cup of oats and a 1/4 cup of almond meal. I also used a 1/4 cup of honey instead of stevia, and I upped the cinnamon to a generous teaspoon. They came out great – less muffin and more oatcake but definitely a hit.

Last night I tried the recipe out with my new blender – still using the additional oats, almond meal and honey etc and they came out awesome. They puffed up and crowned (though they did deflate slightly as they cooled) and these were really muffins – not oatcakes :) A total hit.

The almond meal adds just a hit of almond flavor that complements the banana and cinnamon nicely.

I have found they work best cooked in my silicon muffin pan that is evenly greased with cooking spray – the first batch stuck along the sides quite a bit.

December 4th, 2013 — 11:47am  |  Reply

Julie M said:

I’m so excited to find this recipe! I struggle to find a food my kids will eat for breakfast that isn’t pure carbs and has some protein…and they love these! Thanks so much!

January 17th, 2014 — 8:51am  |  Reply

Alyssa said:

Just wanted to pitch in that these are officially the best clean & healthy muffins I’ve found to date. I folded in a cup of blueberries because I had some laying around and I was a bit short on egg whites so subbed in some chia seeds/water — and it was STILL delicious. They rose up beautifully in the oven but upon taking them out sagged around where the blueberries were so a little less pretty but oh. my. Certainly adaptable and delicious and superbly good for you!! Thanks so much for the recipe!

February 13th, 2014 — 1:42pm  |  Reply

Vicky Covi said:

I wonder if somehow almond flour could be incorporated into this recipe???

February 27th, 2014 — 6:54pm  |  Reply

Mimie said:

Quick question:
Is that 7g of protein total, or per muffin?

March 17th, 2014 — 3:34pm  |  Reply

Dashing Dish said:

per muffin

March 17th, 2014 — 8:13pm  | 

sk said:

Can I substitute greek yougurt with regular nonfat yogurt? I couldn’t find plain yogurt at the grocery store today so got regular yogurt instead.

April 3rd, 2014 — 1:49pm  |  Reply

Lindsay said:

These look awesome and so healthy! I already made your Pumpkin Protein Muffins and those were a huge hit. Also, these are perfect for my company website’s Banana Recipes Pinterest board. PINNED! :]

April 17th, 2014 — 12:17pm  |  Reply

Sharon said:

Yummy! Nice grab and go snack.

April 28th, 2014 — 10:36pm  |  Reply

Susan said:

This recipe sounds wonderful!

I was wondering what I could substitute yogurt with since I am lactose intolerant. I currently live in a country where lactose free yogurt doesn’t existt.

Thank you

May 13th, 2014 — 8:59am  |  Reply

Med said:

Tasty! Thank you! These came out great! I was searching for a recipe that didn’t include coconut flour or almond flour because I don’t usually buy those. I made a few small changes: unsweetened almond milk instead of yogurt, 5 pitted medjool dates instead of stevia, and I stirred in crushed walnuts after blending the mix. I baked for 25 minutes. Love them! Thank you!!

May 28th, 2014 — 4:18pm  |  Reply

Melissa Faustini said:

I made these last night but when I took them out of the oven the tops sank…any suggestions on what I did wrong? They were delicious either way…my boyfriend and I are loving these muffins!

June 9th, 2014 — 4:34pm  |  Reply

Linda said:

Can you taste the vanilla powder? or does the banana just take over

June 17th, 2014 — 7:34pm  |  Reply

Julie said:

I made these substituting cottage cheese for the yogurt and used three bananas instead of one. Also used half the sweetener. My kids loved them! Thank you for the recipe.

June 18th, 2014 — 11:37am  |  Reply

Nichole said:

In the recipe it calls for 1 WWP…..can you tell me what WWP stands for?

June 19th, 2014 — 6:23pm  |  Reply

Dashing Dish said:

weight watchers points

June 20th, 2014 — 7:55am  | 

Chennel said:

Made these today. I added pecans and they turned out amazing!

July 9th, 2014 — 3:07pm  |  Reply

Fiona Saunders said:

Hi, I’ve the recipe!
Do you think you could use all the batter in a large silicon loaf tray or would you need to alter the ingredients quantity? Lots of the loaves I’ve made from protein powder turn to bricks :(

Thanks a mil
Fiona x

July 13th, 2014 — 6:45am  |  Reply

Lorie said:

These are so good. I have made these twice already. My oven is broken so I made them as mini muffins in the toaster oven. Baked at 350 for 12 to 14 minutes.

The first time I made them as per the recipe except I added some walnuts.

The next time I made them I only used 2 packets of Stevia and added about a 1/4 cup of apple sauce. After I processed it I stirred in some raisins and walnuts. These were even better than the first batch.

I love this recipe. It is one of those that you just can’t mess up and believe me I know how to mess up a recipe.


August 25th, 2014 — 6:58pm  |  Reply

Stephanie said:

Hello! Can’t wait to try your recipe! Just wondering if you use whole oats, or can you use oat flour? Thanks!

August 26th, 2014 — 6:37pm  |  Reply

Dashing Dish said:

you can use oat flour!

August 27th, 2014 — 8:50am  | 

Sara said:

I just made these. Haven’t tried them yet, but the batter was super runny, and they caved in. Any tips on what to change? The batter tasted good, so I don’t think taste is an issue.

October 9th, 2014 — 4:18pm  |  Reply

Jill said:

I just made them and they are DELICIOUS!!! And I can’t believe how healthy they are!!!! And if you don’t like the taste of banana you don’t really taste them in the muffin but I do and I could still some what taste them. Love the texture to! Mine can out tiny but I like minis so they are PEFECT!

October 23rd, 2014 — 6:33pm  |  Reply

Antonio said:

Theses were very delicious but I forgot to spray the liner and lost a good amount to sticking so make sure to spray !

February 28th, 2015 — 12:00pm  |  Reply

mellisa said:

Does it work without baking Powder

April 8th, 2015 — 6:58pm  |  Reply

V said:

My muffins came out very full and not flat at all :), I used Syntha 6 vanilla whey protein powder. I followed the recipe almost completely, the only thing is instead of the yogurt, I used the same amount of buttermilk which I’m trying to use up. These taste great!

June 1st, 2015 — 9:44pm  |  Reply

Monica said:

so I made these for my husband on Father’s Day. Used ISO gourmet chocolate protein, 2 bananas, and 1/4 cup of honey instead of stevia. They did sink as others mentioned but were delicious for a protein muffin. We don’t drink vanilla protein which is why I used the chocolate, but I couldn’t tell it was chocolate anyway since I tasted more cinnamon than anything.

June 21st, 2015 — 7:42pm  |  Reply

Jaelyn V said:

Just made these and super easy and yummy – realized that I left them on the counter over night – do these need to be refrigerated? Thanks so much! :D

July 29th, 2015 — 9:06am  |  Reply

Katie Farrell said:

Thank you Laura! :)

February 3rd, 2012 — 4:19pm  |  Reply

Katie Farrell said:

hey alison, you could use cocoa powder instead of protein powder (1/2 cup) to make choc. banana muffins… however i would recommend getting a good protein powder, it will change your life! :) i use Designer Whey in plain or vanilla, I get it on or you can find it at trader joes or kroger! :)

February 5th, 2012 — 5:47am  |  Reply

Katie Farrell said:

hey jenny sorry … jello mix would not work :(

February 5th, 2012 — 5:47am  |  Reply

Katie Farrell said:

old fashioned oats is the correct kind! :)

February 5th, 2012 — 4:54pm  |  Reply

Katie Farrell said:

sure does jori! :)

February 5th, 2012 — 8:59pm  |  Reply

Katie Farrell said:

trieste, yes i would follow the recipe as it is! :)

February 6th, 2012 — 9:38am  |  Reply

Katie Farrell said:

hey jb… glad you enjoy the muffins! :)

i do have 2 things to say, first about the ‘deflating’ when it comes to making muffins with oats rather than flour, they will generally not be a risen muffin like a traditional muffin, however, due to the taste still being great, and the texture being pretty darn good for no flour, i would rather have a more ‘flat’ muffin than one with flour any day! :)

also, it could have something to do with your protein powder? not sure, but as you can see in the pic, they are pretty level with the muffin liner, is that how yours turned out, or even more sunken in?

February 9th, 2012 — 1:37pm  |  Reply

Katie Farrell said:

oh yes, so as far as freezing, just make sure they are completely cooled (if they are hot they would sweat and get watery in the freezer!)…. then put them in either a ziplock or Tupperware, and take one out each time you want to eat one and microwave it for 20-45 seconds (it will depend on your microwave, so you’ll have to play with the seconds) and your good to go! :)

February 10th, 2012 — 5:27am  |  Reply

Katie Farrell said:

yeah!! so glad you guys liked them elisabeth! :) my hubby’s a fan too…(which is always when i know its going to be a hit!!! he eats like a 2 year old! :))

February 16th, 2012 — 5:27am  |  Reply

Katie Farrell said:

you sure could jenna!

February 26th, 2012 — 5:11pm  |  Reply

Katie Farrell said:

2 scoops protein powder = 1/2 cup
I throw everything in a blender and blend until the oats are smooth
Yes, 1/2 cup splenda will be perfect!

February 29th, 2012 — 8:37am  |  Reply

Katie Farrell said:

HI Angela! These muffins are made with protein powder and oats..they wont rise like a normal muffin, but for the low calories/high protein, and great taste, that sure does make up for it i’d say! :) hope that helps!

April 15th, 2012 — 4:25pm  |  Reply

Katie Farrell said:

Hi j, I do have other muffin variations, i suggest the tripple chocolate or strawberry shortcake muffins! :)

April 18th, 2012 — 7:16pm  |  Reply

Katie Farrell said:

j….no, i’m sorry, baking is a ‘science’ you have to balance the wet/dry ingredients out perfectly for them to work… it takes usually many trials just to get it right in fact! :)

i have plenty of protein baked goods coming soon though! :)

April 20th, 2012 — 3:42am  |  Reply

Cindy Shingler said:

You can also find Designer Whey at Giant Food Markets (in Central PA)

May 14th, 2012 — 8:28pm  |  Reply

Laura said:

Mine looked like bowls. I left out the protein powder and didn’t try to use anything as a substitute. I have a picture if you would like to see it.

May 20th, 2012 — 8:07pm  |  Reply

Dashing Dish said:

yeah…laura, you need to replace the pp with something… baking is a science. you need to have the right dry/wet ingredients :)

try replacing the pp with oats!

May 20th, 2012 — 8:20pm  |  Reply

Marie DeFurio said:

I have the same problem. I know Katie said they’d be flatter, but mine are completely concave. :( Someone above mentioned doubling the baking powder. Kind of wondering if that would work.

I also had the same result when I made Katie’s French Toast muffins (LOVED those ones)!… but also ended up with a concave bowl. BUMMER. Feels like I am missing 1/2 a muffin.

February 6th, 2013 — 8:48pm  |  Reply

Laura said:

thanks! I will try that next time. They still taste good!

May 22nd, 2012 — 8:46pm  |  Reply

Dashing Dish said:

hmm… not sure what is happening there … could be your climate! try doubling the baking powder

February 7th, 2013 — 10:02am  |  Reply

Marie DeFurio said:

I plan to make the french toast ones again (which had the same “hollow” problem) and will double the baking powder to see if that helps. those were sooooo tasty…

February 7th, 2013 — 10:35am  |  Reply

Marie DeFurio said:

haven’t had a chance to try these again, but read this article and I think we should be REDUCING the baking powder (not increasing) if you have “hollow” or “sunken” muffins.

“Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.”

Read more:

March 4th, 2013 — 10:42am  |  Reply

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