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Gluten Free Banana Protein Muffins - Easy, Tender, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 medium ripe bananas (spotty and soft for best sweetness)
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil (avocado, light olive, or melted coconut oil)
  • 1/3 cup maple syrup or honey (or 1/4 cup brown sugar for a less sweet muffin)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum; if your blend lacks it, add 1/2 teaspoon)
  • 1/2 cup protein powder (whey or a neutral-tasting plant-based blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 1/2 cup chocolate chips or chopped nuts (optional)
  • 2–4 tablespoons milk (dairy or dairy-free), as needed to adjust batter consistency

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
  3. Whisk in wet ingredients: Add eggs, oil, maple syrup, and vanilla. Whisk until the mixture looks cohesive and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk the gluten free flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  5. Bring it together: Add the dry mix to the wet mix. Stir with a spatula until just combined. If the batter seems thick like cookie dough, fold in 2–4 tablespoons milk until it’s a thick but scoopable batter.
  6. Add mix-ins: Fold in chocolate chips or nuts if using. Don’t overmix.
  7. Portion: Divide the batter evenly among the muffin cups. They should be about 3/4 full.
  8. Bake: Bake for 16–20 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  9. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and keeps the texture tender.