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Flourless Protein Muffins – Easy, Satisfying, and Naturally Gluten-Free

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 2 large eggs
  • 1/2 cup natural peanut butter (or almond/sunflower seed butter)
  • 1/2 cup vanilla or unflavored whey protein powder (or plant-based protein blend)
  • 1/4 cup honey or maple syrup (optional for sweetness)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional but nice)
  • 1/4 teaspoon fine salt
  • 2–4 tablespoons milk (dairy or non-dairy), as needed for batter consistency
  • 1/3 cup add-ins (mini chocolate chips, chopped nuts, or blueberries), optional
  • Nonstick spray or muffin liners

Method
 

  1. Preheat the oven. Set it to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Mash the bananas. In a large bowl, mash until mostly smooth. A few small lumps are fine.
  3. Whisk in the wet ingredients. Add eggs, peanut butter, honey or maple syrup, and vanilla. Whisk until thick and creamy.
  4. Add the dry ingredients. Sprinkle in protein powder, baking powder, cinnamon, and salt. Stir gently until just combined. If the batter looks too thick (like cookie dough), add milk 1 tablespoon at a time. You want a scoopable, pourable batter.
  5. Fold in add-ins. If using chocolate chips, nuts, or fruit, fold them in now. Don’t overmix.
  6. Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full.
  7. Bake. Bake for 14–18 minutes, or until the tops are set and a toothpick comes out with just a few moist crumbs. Do not overbake or they’ll dry out.
  8. Cool. Let them rest in the pan for 5 minutes, then transfer to a rack. They’ll firm up as they cool.