Paleo Banana Protein Muffins
Home » Paleo » Paleo Banana Protein Muffins

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

My Paleo Banana Protein Muffins are a quick and easy solution to a nourishing breakfast option or snack. Simple to make and includes 15 grams of protein per muffin to help keep you full and fueled for the day!

Why We Love These Paleo Banana Protein Muffins

First, because they have 15 grams of protein per muffin. That’s a great way to meet your protein needs for breakfast, lunchboxes, or a snack. Perfect for kiddos or grown-ups alike.

Second, these muffins are Paleo. That means they are gluten-free, dairy-free, soy-free, and grain-free. I also include a modification to make it nut-free, if you need that. 

Third, they are easy to make! They only take 15 minutes prep and the hardest thing you have to do is mash ripe bananas. I make that process even easier and prevent banana chunks by using my food processor to puree my bananas before adding them to the batter.

Finally, they freeze well. This means you can make a double batch and freeze the leftovers to have a grab and go option for breakfasts or lunchboxes. My boys stick them in their lunchboxes in the morning straight from the freezer, and they are thawed by lunchtime!

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

Ingredients

  • Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See recipe notes for nut-free option!
  • Tapioca flour – Tapioca is what gives these muffins their nice stretch. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
  • Collagen powder – There are a lot of collagen brands out there. Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is on sale at Costco. I love and use regularly BUBS Collagen, which is Whole30 Approved. It’s my favorite collagen powder that is truly flavorless. Blends in like a dream to soups, hot cocoa, coffee, and smoothies. Use code WHOLEFOODFOR7 to save 20% on bubsnaturals.com (*please note that this code will not work for subscription orders or already discounted bundles).
  • Baking powder 
  • Salt – Traditional table salt here. 
  • Mashed bananas – Make sure to use brown, overripe bananas to get the best flavor and sweetness for these muffins.
  • Maple syrup – Use 100% pure maple syrup to keep these Paleo. 
  • Extra light tasting olive oil or avocado oil – Either will work equally well for this recipe. I usually use extra light-tasting olive oil due to cost. But, make sure it’s “extra light tasting,” not regular olive oil.
  • Eggs  – The eggs help these gluten-free muffins have shape. I do not have a egg-free variation for these muffins. BUT, please read the comments below (or leave a comment below) for egg substitutions that have worked for others!
  • Vanilla – Pure vanilla extract is always ideal for taste and high-quality ingredients. However, due to cost, we often use imitation vanilla and that works just as well.
  • Optional Mix-ins: Mini Chocolate Chips or Chopped Walnuts – For dairy-free mini chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. If you prefer walnuts, I chop them into smaller pieces before add them to the batter or on top.

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

How to Make Paleo Banana Protein Muffins

  • Preheat oven to 375 degrees. Line a muffin pan with muffin wrappers.
  • In a large mixing bowl, combine all the dry ingredients (flour through salt).
  • Add wet ingredients to the dry (bananas through vanilla) and mix until well combined. If you want a quicker way to mash your bananas, you can puree them in your food processor before adding with rest of wet ingredients. Add optional mix-ins.
  • Scoop batter equally into 12 muffin wrappers. Muffin wrappers will be very full, about 1/3 cup batter per wrapper.
  • Bake at 375 for 22 minutes, or until lightly browned and firm to the touch.
  • Cool in baking pan for 5 minutes, then remove from pan and finish cooling.
  • Muffins can be frozen in a single layer then stored in a sealed container for up to 3 months.

Paleo Muffins in your Lunchbox

We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!

I double batch my muffins and then freeze them in single-serve Glad or Ziplock reusable containers (from the Dollar Tree). There they are good for a few months, and my kids can put them into their lunches without getting smooshed. Also, the reusable containers prevent them from getting smushed.

Other Paleo Muffins you might love:

 

 

Paleo Banana Protein Muffins - Gluten-free, dairy-free, grain-free, with nut-free option. EASY! Perfect for breakfast, lunchboxes, or snacks.

Paleo Banana Protein Muffins

Autumn @wholefoodfor7
An easy breakfast or snack option with added protein to keep you full + fueled!
5 from 6 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 large muffins
Calories 318 kcal

Ingredients
 

  • 3 cups almond flour see notes for nut-free
  • 1/2 cup tapioca flour omit for nut-free version
  • 1/2 cup collagen powder I love BUBS or Vital Protein
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 medium bananas, well mashed or 2 large bananas
  • 1/2 cup maple syrup
  • 1/4 cup extra light tasting olive oil or avocado oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup Optional mix-ins like dairy-free mini chocolate chips or crushed walnuts

Instructions
 

  • Preheat oven to 375 degrees. Line a muffin pan with muffin wrappers.
  • In a large mixing bowl, combine all the dry ingredients (flour through salt).
  • Add wet ingredients to the dry (bananas through vanilla) and mix until well combined. If you want a quicker way to mash your bananas, you can puree them in your food processor before adding with rest of wet ingredients. Add optional mix-ins.
  • Scoop batter equally into 12 muffin wrappers. Muffin wrappers will be very full, about 1/3 cup batter per wrapper.
  • Bake at 375 for 10 minutes. Without opening the oven, LOWER OVEN to 350 degrees and cook another 10-12 minutes or until lightly browned and firm to the touch. (Starting with a higher temperature will give the muffins a better rise. Lowering the temperature will ensure they don't burn). Don't undercook, or muffins will collapse while cooling.
  • Cool in baking pan for 5 minutes, then remove from pan and finish cooling.
  • Muffins can be frozen in a single layer then stored in a sealed container for up to 3 months.

Notes

Nutrition information reflects using the recipe as written (not the nut-free variation) and does not include the optional mix-ins.
NUT-FREE OPTION: If you need a nut-free variety, instead of using the almond flour + tapioca flour, ONLY use 2 cups cassava flour. Be sure to fluff your cassava flour before using with a fork and then spoon into a measuring cup, to prevent using too much flour (cassava flour gets packed down and can be easy to overscoop!)

Nutrition

Calories: 318kcalCarbohydrates: 27gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 154mgFiber: 4gSugar: 13gVitamin A: 22IUVitamin C: 3mgCalcium: 114mgIron: 1mg
Keyword breakfast, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo, snack
Tried this recipe?Let us know how it was!

18 Comments

  1. 5 stars
    So easy and turned out perfect! The whole family loved them

    Reply
    • HOORAY! So glad your family loved these and you found them easy with the right result. Thank you so much for the review!

      Reply
      • Delicious!!! I replace the olive oil and use coconut oil and they turned out really good 😊… always thank you for all the good recipes!!!

        Reply
        • I’m so thrilled you loved these! And thanks for letting us know the swap you made and enjoyed. I appreciate the review!

          Reply
  2. 5 stars
    This is the best recipe! Super delicious and my family loved it!

    Reply
    • YAY! So glad you loved it and it was a family hit. Thank you!

      Reply
  3. 5 stars
    I’ve tried many recipes like this but by far this is the most delicious. It was just sweet enough and my kids loved it!! Thank you for sharing this recipe!

    Reply
    • Aw, YAY! I’m so glad this one was the winner. Love that you found it just the right flavor and your kids loved it. Thank you for the review!

      Reply
  4. 5 stars
    These were a huge hit! I did reduce maple syrup to 1/4c. Thanks for always having awesome recipes!

    Reply
    • I love that these were a hit! And thanks for sharing what changes you made that turned out well. Thank you!

      Reply
  5. Any substitutions for the bananas? Would Applesauce work?

    Reply
    • You know, that’s a great question. I haven’t tried it with anything besides mashed banana but let me know if you try it! I know someone else was going to try pumpkin puree.

      Reply
  6. 5 stars
    We have tried so many protein muffins with kids Ans they don’t love them. This morning my family of 5 gobbled them up

    Reply
    • I love that THIS recipe was a winner when your kids haven’t loved protein muffins in the past. WAHOO! Glad it was enjoyed by your family. Thank you!

      Reply
  7. WOW! Saw this recipe released this morning and we HAD to make them! My 4 year old, 2 year old and myself want to devour all of them! Seriously so good!!!! And also filling! Will be adding this to our rotation for sure. Thank you ❤️

    Reply
    • I love that you dove into this recipe so quickly and that your family loved them! So great that it is going on the regular rotation. Thank you!

      Reply
  8. 5 stars
    These are amazing made them vegan with the egg free sub of bobs red mill egg replacement and they are perfection.

    Reply
    • I’m so thrilled you loved them! And that’s really helpful to hear that you enjoyed that egg-free substitute – thanks so much for taking the time to share it so others who need vegan/egg-free can know that works. Thank you!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




SORT BY

OUR ‘GRAM