Looking for a healthy snack that actually tastes good? Say hello to these Raspberry Banana Protein Muffins! They’re the perfect balance of sweet, tart, and packed with protein. These muffins are gluten-free and guilt-free and made with simple ingredients like rolled oats, eggs, and mashed banana. The vanilla whey protein powder sneaks in that extra protein boost, making them a perfect post-workout bite or a grab-and-go breakfast when you’re rushing out the door (because who isn’t?).
We’re talking real meal-prep MVPs here. And don’t worry, even though they’re made with skim milk and some butter, they still come out soft, fluffy, and oh-so-satisfying. The best part? Frozen raspberries keep things easy, and you can enjoy these muffins any time of the year. Pop a few in the freezer for later—if you can resist eating them all right away. Trust me, these muffins are about to become your new favorite healthy treat!
Ingredients for Raspberry Banana Protein Muffins
Rolled Oats: These are the foundation of our muffins, giving them that hearty, nutty base while keeping things light and gluten-free. Oats are also great for texture—think that soft, chewy goodness in every bite. If you don’t have rolled oats, you could try swapping in almond flour or even a gluten-free flour blend, but oats really give that classic muffin feel. Want extra texture? Throw in a handful of chopped nuts along with the oats!
Eggs: The trusty binder in the recipe, eggs keep the muffins together and add some protein. Plus, they make everything fluffy, which we love! If you’re running low on eggs or prefer a plant-based option, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or a chia egg (same ratio) will work just fine. Just know that the muffins might be a bit denser—but still delicious!
Mashed Banana: Nature’s sweetener and moisture bomb! Bananas add natural sweetness, so you don’t have to load these muffins with extra sugar, and they also keep the texture soft and moist. Got some overripe bananas that are turning brown? Perfect—they’re even better for baking! No bananas on hand? Applesauce can work as a substitute, but you may want to add a little honey or maple syrup to balance the flavor.
Vanilla Whey Protein Powder: This is where the protein comes in—because we’re not just making any muffin; we’re making a post-workout, grab-and-go powerhouse. Vanilla whey gives a nice, subtle flavor boost, too, which works perfectly with bananas and raspberries.
Skim Milk: It keeps the muffins moist while keeping fat content low—win-win! And if you’re dairy-free or just prefer alternatives, almond milk, oat milk, or even soy milk work just as well here. You won’t miss a thing in flavor or texture, and it keeps the recipe flexible for everyone.
Butter: A little butter goes a long way in these muffins, adding richness and a bit of flavor that pairs so well with the berries. If you prefer, you can swap it out for coconut oil—it’ll bring a slightly different, subtle taste and still keep things moist. Just make sure to melt it first! If you’re really in a pinch, olive oil can work too, but it might alter the flavor a bit.
Baking Powder: The hero behind the scenes making sure our muffins rise to perfection. Fresh is best here—if your baking powder is more than 6 months old, it might not give you that nice, fluffy lift. And no one wants a flat muffin, right? So, check the date and maybe give it a little shake to make sure it’s still doing its job.
Frozen Raspberries: These little gems add a bright, tart pop that balances the sweetness of the banana perfectly. And using frozen means you can make these muffins any time, not just when berries are in season. If you have fresh raspberries, go for it—just know they might be a little more delicate when mixing. You can also switch it up with other berries if you like; blueberries, strawberries, or even a mix of them all work great. Just remember, no need to thaw the frozen berries—straight from the bag into the batter keeps things easy and mess-free.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work just as well as frozen ones. Just know that using frozen raspberries is perfect for keeping things easy, especially if you’re making these muffins out of season or meal prepping for the week. Plus, frozen raspberries tend to hold their shape better in the batter, so you get that burst of berry goodness in every bite. Fresh ones might get a bit mushy, but if you don’t mind, go for it!
Can I swap the vanilla whey protein powder for something else?
Unfortunately, no. Plant-Based protein powder will make your muffins as hard as a hockey puck. Plus they'll taste horrendous. Sorry!
I don’t have skim milk—can I use any other kind of milk?
Pretty much any milk will work here! Almond, oat, soy, or even coconut milk—go ahead and use what you’ve got. Just be aware that if you opt for a creamier milk like whole milk or full-fat coconut milk, the muffins might come out a bit richer and more dense, which, honestly, isn’t a bad thing if you’re into a heartier muffin.
Are these muffins really gluten-free?
100%! Just make sure you’re using certified gluten-free oats. Regular oats can sometimes be processed in facilities where cross-contamination with gluten can occur, so if you’re being strict about it, double-check the packaging. But as long as you’ve got gluten-free oats, you’re in the clear. These muffins are safe for you and your gluten-sensitive friends—no worries.
What if I want a sweeter muffin?
The mashed banana adds a natural sweetness that’s pretty awesome, but if you’re like me and want a little extra, feel free to toss in a tablespoon or two of honey, maple syrup, or your preferred sweetener. Stevia or monk fruit sweetener works too if you’re keeping it low-calorie. Just don’t overdo it—these are meant to be healthy muffins, after all, and adding too much sugar kind of defeats the purpose!
How long will they last?
Good news: these muffins store well! Keep them in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, store them in the fridge for up to a week. Want to meal prep or have a batch on standby? Freeze them individually in airtight bags or containers. That way, you can grab one, pop it in the microwave for a quick reheat, and boom—instant breakfast or snack. It’s like having your future self thank you every time you do it.
Can I use steel-cut oats instead of rolled oats?
I get it—sometimes you want to use what’s already in the pantry. But for these muffins, it’s best to stick with rolled oats. Steel-cut oats won’t soften the same way and will make the muffins super dense and chewy (think hockey pucks, not muffins). If you only have steel-cut oats, maybe save them for overnight oats or a hearty breakfast instead.
Do I really need baking powder?
Yes, yes, and yes! Baking powder is non-negotiable here—it’s what makes these muffins rise and stay light and fluffy. Without it, you’ll end up with dense, sad little muffin pucks that don’t quite deliver that classic muffin feel. If you’re out, baking soda with a bit of acid (like vinegar or lemon juice) can work in a pinch, but the baking powder is your best bet for fluffy muffin success.
Can I add extras like nuts or chocolate chips?
Oh, absolutely! These muffins are a great base, so feel free to add in some chopped nuts like walnuts or almonds for extra crunch. If you’re in the mood for something a bit more indulgent, toss in some dark chocolate chips. You can also throw in chia seeds or flaxseeds for an extra health boost—just don’t go too heavy on the add-ins, or you might need to adjust the wet ingredients slightly to keep the texture on point.
What’s the best way to mash the banana?
Simple! Use a fork to mash it in a bowl until smooth. If you want to save time, you can also toss it in a blender with the wet ingredients. The key is to get it as smooth as possible so it incorporates well into the batter, giving you that natural sweetness and moisture. No need for any fancy equipment—just good old-fashioned mashing power.
Can I substitute butter with oil?
Definitely. Coconut oil, olive oil, or even avocado oil works well as a substitute. Just make sure it’s melted before you mix it in. Keep in mind that coconut oil will add a slight coconut flavor (which is great if you like that), but otherwise, these swaps won’t affect the texture much. Go with your preference!
How can I make the muffins fluffier?
Make sure not to over-mix the batter. Once the wet and dry ingredients are combined, gently fold everything together until just mixed. Also, make sure your baking powder is fresh—expired baking powder won’t give the lift you need.
Tips and Tricks - Raspberry Banana Protein Muffins
Prep Like a Pro:
Use room temperature eggs and butter. Cold ingredients can mess with the texture, so let them warm up a bit before mixing everything together.
Avoid over-mixing. Once the wet and dry ingredients are combined, fold them together until just mixed. Over-mixing will give you dense muffins—more like banana bread bricks than fluffy treats.
Filling the Muffin Cups:
Fill your muffin cups about ¾ of the way to give them room to rise but also keep them from spilling over. No one likes cleaning up a muffin overflow situation.
Use paper liners or grease your muffin tin well to avoid any muffin disasters when it’s time to take them out. There’s nothing worse than half your muffin sticking to the pan.
Baking Tips:
Don’t open the oven door while they bake—every time you peek, you’re letting out heat, which can affect how they rise. Patience, my friend; you’ll have muffins soon enough!
Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, you’re good. If it’s got wet batter, give it a few more minutes.
Storing Muffins:
Keep them fresh by storing in an airtight container at room temp for up to 2 days. They’ll stay soft and delicious (if they last that long).
For longer storage, place them in the fridge—they’ll keep well for about a week. Pro tip: if you like your muffins warm, just zap them in the microwave for a few seconds before eating.
Planning to meal prep? Freeze them individually in airtight bags or containers. They’ll last up to 3 months in the freezer. Just make sure they’ve completely cooled before freezing to avoid any freezer burn.
Reheating Like a Champ:
From the fridge: Pop a muffin in the microwave for 10-15 seconds for a quick, warm treat. Perfect when you’re rushing out the door in the morning but still want something homemade.
From the freezer: Microwave for about 30 seconds to 1 minute, or let them thaw at room temp for a few hours. Either way, they’ll be good as fresh!
Want that fresh-baked feel? Toss a thawed muffin in the oven for 5-7 minutes at 350°F. It crisps up the outside a bit and gives you that warm, bakery-style vibe.
Make-Ahead Batter:
Short on time? You can make the batter ahead of time and store it in the fridge overnight. The next day, just give it a quick stir and bake as usual. Fresh muffins with minimal morning effort—yes, please!
If you’ve got leftovers (somehow!), crumble them up and use as a topping for yogurt or smoothie bowls. It’s basically breakfast topping gold.
More Muffin Recipes!
- high-protein blueberry muffins
- Pumpkin Protein Muffins
- Oatmeal Raisin Protein Muffins
- Carrot Cake Protein Muffins
- Lemon Blueberry Protein Muffins
- Healthy Banana Oat Protein Muffins
- Blueberry and Chocolate Chip Muffins
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Recipe
Healthy Raspberry Banana Protein Muffins
Ingredients
Dry Ingredients
- 1 cup oat flour I make my own with my Vitamix
- 1 cup rolled oats
- 1 cup vanilla whey protein powder
- 1 teaspoon baking powder
Wet Ingredients
- 1 large egg
- ¾ cup mashed banana about 2 large bananas
- 1 cup skim milk
- ⅓ cup butter melted (Warm, NOT hot)
Other Ingredients
- 1 cup frozen raspberries
Instructions
- Preheat oven to 350F.
- Grease a 12-muffin pan with cooking spray or use muffin liners.
Dry Ingredients
- Add the oat flour, rolled oats, protein powder, and baking powder to a large mixing bowl and stir until well combined.
Wet Ingredients
- Stir all ingredients from the Wet Ingredients section together in a large mixing bowl until smooth.
Batter
- Make a well in the center of your dry ingredients and slowly incorporate the liquid mixture, gently mixing. Do not over-stir. Lumps and some unmixed flour into your batter is OK.
Baking
- Pour the batter equally into your 12-muffin pan. Transfer to the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.