Paleo Banana Protein Muffins

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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!

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.

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

Autumn @wholefoodfor7

An easy breakfast or snack option with added protein to keep you full + fueled!

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 37

Course Breakfast, Snack

Cuisine American

Servings large muffins

Calories 318 kcal