These clean eating banana oat protein muffins are made with nothing but the healthiest ingredients. They are gluten-free, egg-free, sugar-free and flourless. There is even a vegan/dairy-free option available! This easy and healthy snack is perfect as a post-workout treat, lunchbox filler, delicious breakfast or for any time you need a quick protein boost!
Oh hi!
It's been quite some time since my last post. Life happened! We had our baby boy James, who is now just over a year old. Then we built our new home and moved in.
We just finished unpacking last week. Whew... what a year!
But now I am back on track, with lots of exciting new plans for the coming months.
For this first post in ages, I've decided to make a recipe very similar to my apple protein muffins . That particular recipe received tons of love from you guys so I am confident that this one will make a lot of people happy.
Like my apple protein muffins, these banana oat protein muffins are pretty simple to make. But don't be fooled though, the mix is pretty damn effective. They pack a lot of flavor for a 100% sugar-free snack.
How to Make Banana Protein Muffins
1. Make your own oat flour. You will start by turning half of the oatmeal into oat flour using a blender or food processor. Don't worry, it is very simple, see instructions below!
2. Mash those bananas! Again very simple. Mash those 3 bananas using a fork. Alternatively, you could pulse them in a blender or use a hand mixer.
3. Combine all the dry ingredients, stir well. Mix the oatmeal (both ground and whole), protein powder, baking powder, and ground walnuts together.
4. Melt Coconut oil. Over low heat, please! And make sure it does not get hot as you will burn the other ingredients.
5. Whisk the wet ingredients together. Make sure the mashed banana, milk and coconut oil are stirred well.
6. Mix the dry and wet ingredients together. Gradually incorporate the wet ingredients into the dry ingredients. Stir until smooth.
7. Lay a 12-muffin tin with paper muffin cups.
8. Pour the batter evenly between the 12-muffin cups. The recipe should make between 10 and 12 muffins.
9. Bake until golden brown. Or until a toothpick inserted in the center comes out clean.
10. Remove the muffin tray from the oven. Place the muffins on a rack to cool down.
Fun Twists!
- Chocolate Chips. Add a handful to give these muffins a banana bread flavor!
- Glaze. Top them with your favorite glaze recipe! (Vanilla is best!)
- Fruit purée. Replace the mashed banana with any type of fruit purée to change the flavor profile entirely!
- Share your ideas. Post a comment in the comments section below!
Frequently Asked Questions
1. Are banana muffins healthy? The not so short answer is... it depends. The choice of ingredients is what really matters here. Often times, muffins are made with high amounts of unhealthy processed fats, sugars and flour. They become more akin to cake than anything else, really. On the other hand, when these traditional unhealthy ingredients are replaced with food purées and/or reasonable amounts of healthy fats like coconut oil, they become the perfect healthy snack or breakfast!
2. Can banana muffins be frozen? Absolutely! In fact, having a bunch of those frozen in a freezer bag or container is a brilliant idea. Simply thaw them overnight or in the microwave or oven when needed. They can be kept frozen in a sealed container for up to three months.
3. How do you make banana muffins without eggs? Eggs can be replaced by mashed fruit, healthy fats, yogurt or even silken tofu in most baking recipes! Generally, 1 egg = ¼ cup of your substitute of choice. For this particular recipe, eggs were skipped entirely for maximum banana flavor!
4. How do I store my banana muffins so they stay fresh as long as possible? I found that the best possible way to store muffins is to place a large piece of paper towel or dry cloth on the bottom of a sealable container, place the muffins on top of the towel, wrap them in the cloth/towel then seal the container. This way, the piece of towel/cloth will absorb any additional moisture coming out of the muffins and prevent them from turning bad quickly. The sealed container, on the other hand, will make sure your muffins don't become dry in a matter of hours.
5. Got a question? Please ask away in the comments section below!
CLICK BELOW TO PIN!
Recipe
Banana Oat Protein Muffins
Super healthy, gluten-free, flourless and refined sugar-free, these protein-packed delicious muffins are all you need for a quick snack or breakfast.
Ingredients
Whey Version
- 2 cups Rolled Oats (Gluten-Free) divided
- 1 cup mashed banana about 3 large bananas
- 1 cup Vanilla Whey Protein Powder *See Vegan version for plant-based powder recipe
- 1 cup milk of choice Use any type of milk compatible with your personal diet. Unflavored is best.
- ¼ cup coconut oil
- 1 tablespoon baking powder
- ⅓ cup ground walnuts
- ¼ teaspoon ground cinnamon
Plant-based Version
- 1 ¾ cups Rolled Oats (Gluten-Free) divided
- 1 cup mashed banana about 3 large bananas
- ¼ cup Vanilla Plant-Based Protein Powder I used the VEGA brand
- 1 cup Plant-Based milk of choice Unflavored
- ¼ cup coconut oil
- 1 tablespoon baking powder
- ⅓ cup ground walnuts
- ¼ teaspoon ground cinnamon
Instructions
Preheat oven to 350F.
- Line a 12-muffin pan with muffin cups or grease the muffin tins with a little fat.
First, start by making your own oatmeal flour. Using a blender, turn 1 cup rolled oats into flour. Process for about 45 seconds.
Combine the oatmeal flour, additional 1 cup rolled oats, protein powder, baking powder, ground walnuts and cinnamon in a large mixing bowl, stir well.
Melt coconut oil over low heat in a medium saucepan. Caution: do not overheat the oil as you will burn the other ingredients. Remove from heat.
Add the mashed banana and the milk to the saucepan. Whisk until evenly combined.
Gradually add the liquid mixture into the dry ingredients. Stir until just combined, don't overdo it.
Pour the mixture evenly into the muffin tins. Optional: Sprinkle some coconut sugar and some more ground walnuts on top of each muffin.
Transfer to the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Note: My batch was ready in 25 minutes. Baking time will vary for every oven.
Recipe Notes
Nutrition facts were calculated for the whey version only.
Karen says
Is the coconut oil measured as a solid or is it measured in the liquid state?
One Clever Chef says
Hi Karen,
The amount of coconut oil needed for this recipe was measured in its solid state.
Happy baking!
Meash says
What do you mean by cup? It that US cup or UK cup?
Haylee says
Whey is not vegan, it is a dairy derivative. It is lactose-free, but still a dairy product. Please don't post this as vegan when that is not the case. Thank you.
One Clever Chef says
Hi Haylee,
If you take the time to read the recipe, you will notice that there is a "Plant-Based Alternative" version in the ingredients section, which uses plant-based protein powder (VEGA).
It took me an extra day of work to develop this version, along with buying all of the expensive ingredients required to make this recipe, in order to accommodate the vegan crowd (who I deeply respect). And I will add this: All of these recipes on my blog, I give them away, for free.
Thank you.
C dog says
well said. Loved the whey protein version of these by the way. Ignore difficult people who have nothing better to do than moan at somebody’s recipe as you rightly said that was created and published for free!
Ben says
Great response from Clever Chef
People please pay attention and get off your high horse
Annie says
You need to read to the end of the recipe. It's people like you that make those of us wtih food restrictions seem self rightous and totally self absorbed asses!
Marisha McKendrick says
Wooow calm down there Karen. Clearly has two versions which is the best way to do it. These are so delicious I've made them a few times now!
Julia says
Sadly people like you give vegans a bad name .. hence why I say plant based .. just read before you open your mouth and you might not look so foolish and might just make the respectful majority not look so bad .. peace 🌻
Janna says
They are sooooo good ! Thank you so much for creative recipes!
Using those muffins after workouts - clean an guilt free:)!
One Clever Chef says
Hi!
So happy you like them! I put a great deal of effort into my recipes so knowing that they are appreciated means a lot!
Janna Johnson says
Tried the muffins , fantastic recipe! Thank you
Quick question, what do you use to calculate the nutrition value ?
thank you
Janna
One Clever Chef says
Hi again!
I use a function within my recipe plugin to calculate the nutrition information. A lot of blogs use the same app.
Have a great day!
SDennis says
Tonight will be my third time making these delicious muffins. Thank you for the recipe !
One Clever Chef says
Hi !!
I'm so happy you like them. Thank you for the kind review, that means the world! =)
Gail says
This recipe sounds great! Do you have any substitutions to make it oil free?
One Clever Chef says
Hi Gail!
Yes, you may replace the oil with the same amount of mashed banana, it will change the texture a little bit and they will become dry more quickly, tho! (Oil does not evaporate, so recipes with some oil in them stay moist longer)
Eva says
Hi these look awesome!
I don’t have walnuts but would ground flax replace the walnuts or would that mess up the dry/wet ratio?
(I’m making the vegan version)
Thanks!
Dana says
thank you so much for providing a vegan option!! I can't wait to make these. Just curious- have you tried making these with more than 1/4 cup vegan protein? just wondering how they came out. thanks again!
One Clever Chef says
Hi Dana,
Yes, I have! The problem I found in doing so is that the protein powder taste was too strong. If you like the taste of the particular protein powder you use, then it should not be an issue. You will have to reduce the amount of oat flour used by about 1/3 cup for every 1/4 cup plant-based protein powder you add when doing so. Depending on the type of powder used, you might have to add a more liquid as well, as plant-based powder soaks a lot of moisture.
Happy baking! =)
Jes says
Hey there,
I messed up and just dumped the entire wet portion into the dry (not reading all directions like the bone head I am.) and now they’re a soggy mess. Any ideas on how I can salvage it?
Thanks very much! 😁
One Clever Chef says
Hi Jes!
Let me know how this turned out, but I don't think it is that big of an issue. I'm sure they will come out ok!
Melissa says
Great Recipe - I only had chocolate whey protein, so used that instead of vanilla. I also added 2 tbsp of fry’s cocoa powder, one tbsp of instant coffee (which I let dissolve with the milk mixture) and 75g of dark chocolate chips. Doesn’t change the specs too much and not too sweet!
One Clever Chef says
Hi Melissa!
Love your version, thanks for sharing!! =)
Sue Luna says
I love the recipe! So easy to make and I already have all the ingredient! First time making it and came out so good. This will be my morning sweet treat without the added sugar. I added a few dark chocolate chips to mine.😁😋
Thank you for taking the time to write this recipe and sharing with all of us.
One Clever Chef says
Hi Sue!
Thank you so much for your kind words, this means the world to me! Have a wonderful day! =)
Shayna says
So excited to make these!
If I don't have coconut oil, can I just substitute with any oil like canola or vegetable? Thanks!
One Clever Chef says
Hi Shayna,
Technically, yes. But opt for a type of fat that does not have a strong taste. Measurement ratio would be 1:1
Debra says
What can I substitute for coconut oil? I’d rather no oil.
Amy says
Absolutely delicious! My favorite recipe for a healthy snack! Thanks so much for sharing!!
One Clever Chef says
Great!! =)
Thank you for stopping by!
Fawn says
HI there, I’m wondering if there is anything I could sub the protein powder for.... like hemp or flax seeds? Thank you for all your recipes! I would love to try this one but don’t usually use protein powders.
One Clever Chef says
Replacing 1/3 of the protein powder with oat flour should work.
Emily says
Absolutely loved these! I didn’t have any walnuts so I left them out. And I also added in some sugar free maple syrup for some extra sweetness and it was perfect! Enjoyed them heated up with some low fat butter, YUM! Thanks for the recipe!
One Clever Chef says
So glad you loved them, thanks for stopping by!
Maura says
Not sure what happened with mine but they dod not rise at all and are still gooey after 30 mins in oven 😣 Flavor seems good but they are just flat and heavy. Not sure what happened. Could an egg be added to this recipe possibly, if so what other modifications should I make?
Thanks! 🤗
One Clever Chef says
Which version did you make?
alexandria oliver says
I had a similar problem. I made the plant based version. I left out the walnuts (because I didn’t have any) and I did not use coconut oil, instead I used some applesauce. Is there a way to make it rise for the next time I make this recipe?
Yaasmiyn Davidson says
Can you add more protein powder to these?
One Clever Chef says
I do not recommend it
Talia says
Hey! Can I use water instead of milk?
Thanks!
One Clever Chef says
Yes, any type of milk or water will do the trick!
Ashlie says
can I sub pecans for walnuts?
Angelo says
Bomb!! Thanks for this awesome recipe. I've always wanted to try baking with whey, but didn't want it to come out bad so I never tried it. Finally tried it with your recipe cause it looked so simple and delicious. Muffins came out really, really nice. Thanks for the the time and care you put into perfecting the recipe!
I did no oil for mine--cause its easier on my stomach-- subbed with greek yogurt and they came out really moist and scrumptious.
Thank you again!
Rebecca Stuetz says
Did you go 1:1 with the Greek yogurt replacement?
Erin says
Thank you so much for all the time & effort you put into developing these recipes! We love these and your pumpkin protein muffins and make them often. I do have a question about protein powders - your instructions for subbing whey and plant-based protein powders works beautifully, but have you experimented with collagen protein? I read your collagen protein cookie recipe, but since they aren't baked, I'm not sure how much collagen powder I could substitute in these without negatively impacting the texture. Any suggestions? Thanks again!
L. B. Neuman says
Hey, I'm excited to try this recipe! My family always has quick oats and oat flour (bought from the grocery store) on hand. Do you think I could use those instead of rolled oats? If so, how much oat flour do you think I should put in instead of the half of 1 3/4 cups rolled oats that would normally be ground up?
Michael says
I am not sure if our ovens differ that much, but I baked these at 350 for only 20 minutes and they came out tremendously dry. Any idea what might have been the issue?
Anthony Smith says
I already have actually Oat Flour - so did use 1 cup of the flour, or less? thank you!
Esmee says
I am wondering why there is a difference between whey protein and vegan protein quantities in this recipe... And also a difference in the amount of oat....otherwise these recipes seem identical.
Ebony says
Thank you for the recipe! I used the vegan version and I only baked for 18mins - came out lovely and moist! I also added some extra nuts and seeds and I think next time I will add some maple syrup for a touch of sweetness (but that’s my personal preference).
Kris says
These were perfect! I used Oats with Flax and made them without the nuts. So moist and delicious! I wouldn’t change a thing!
Debbie says
Would you please share how much oats/flax you used as well as which recipe you made?
Thanks 😊
Debbie
Carrie Kalmbach says
Turned out perfect! I didn’t have walnuts but I had trail mix and just chopped that up and put some in and on top. So good and healthy!
Jessie says
Thanks!! Excited to try! Can I use apple sauce instead of oil? And do you recommend cooking less if I do 24 mini muffins?
Mackenzie says
Not sure what I did wrong!!! They were in the oven for over 30 mins and the middle was so gooey and mush! So sad.
Layla says
Thank you, these tasted great!
Rachel says
I made the vegan version. I didn’t have any nuts, but I did add hemp seeds for an extra kick of protein. They are delicious!! I plan to make them again and add either a little bit of peanut butter or almond butter. These will be a staple easy breakfast for me from now on. Thanks for the recipe 🙂
Angela says
OMG..... I just made these. I used Stoked oats oatmeal blend from costco and did not grind up. Plus used extra chopped walnuts and some blueberries on top. AMAZING! took 22 mins till perfection.
Thank you so much!
Max says
Great recipe. I subbed the ground oat flour for just regular flour, and when I put the batter into the muffin pans, I'll add half the normal batter, then a teaspoon of peanut butter and a few dark chocolate chips, then the rest of the required muffin batter. Gives a nice moist interior. Sometimes I'll put a slice of banana in the center of the muffin, too. Good stuff!
Ben says
I’ve just done these as giant muffins with a tbsp of brown sugar, ground almonds and tsp of cinnamon, absolutely brilliant recipe
So simple and no nonsense ingredients
At 51 years old and working out all my life, I’m always looking for the best natural recipes for my Health and longevity
Thank you for this
LeeAnne says
I followed the recipe .. with the exception of adding the nuts - i skipped them - not sure why my muffins didn’t cook all the way through - after 30 mins i had to take them out or the tops would be burnt. I can eat them as they are almost cooked and taste delicious! Any suggestions on where i could have gone wrong?
Tatiana says
OMG these are delicious!!! My 3 year old and my 1 year old love them too which makes me happy bc it’s healthy. I made the plant based version bc that’s all I had for protein powder. The muffins are so so good! And easy to make !
Judy says
Do you know if applesauce be used in place of oil for this recipe?
Dominique says
Delicious recipe. I usually have a sweet tooth and really enjoy soft snacks. Now that I am adopting a GF diet and starting on a lower calorie meal plan this is the perfect breakfast or tea time accompaniment. Very quick to put together. I didn't have walnuts and that did not affect the quality of the recipe. Thanks!
Julie Vilven says
Do you think I could sub in Avocado oil instead of the coconut oil? My daughter is allergic to coconut.