Banana Walnut Protein Muffins

12 muffins
30 min

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These Banana Walnut Protein Muffins are packed with protein. They have all the goodness of your favorite banana bread in a compact protein muffin form!

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I love these Blueberry Oat Protein Muffins so much that I decided to make another variation with banana. I am in love with these banana walnut protein muffins. They are seriously addictive! They taste just like banana bread and are chock-full of protein.

Are Protein Muffins Healthy?

Muffins may not be the healthiest snack of them all, but if you are going to have a muffin it might as well have the added benefit of protein and whole grains. Depending on the protein pancake mix you use, depends upon the ingredients and their ratios. Typically protein pancake mixes are made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.


  • Bananas: Like with banana bread, you want ripened bananas for this recipe.
  • Flour: As stated above, the primary "flour" in these muffins is the protein pancake mix. I used Kodiak Cakes Flapjack and Waffle Mix: Buttermilk Flavor. Feel free to use your favorite brand. In addition to that, there is a small amount of almond meal. If you have walnut flour/meal, use it here.
  • Milk: While the bananas add inherent moisture on their own, this recipe calls for a small amount of oat milk as well.
  • Inclusions: Banana bread is best with walnuts. Yes, that is my personal opinion. I wanted to make sure to add them to this muffin recipe. Clearly, if you don't like walnuts you can omit them, or use pecans instead. One other suggestion is to add half a cup of semi-sweet chocolate chips.

Recipe Tips and Ingredient Substitutions

  • Make sure that the bananas you are using are ripe.
  • In addition to the walnuts, semi-sweet chocolate chips would be great in these muffins.
  • Coconut oil would be a great substitute for avocado oil.
  • If you do not have oat milk on hand, almond milk or whole milk can be used.

Frequently Asked Questions

How should muffins be stored? Store the muffins in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.

How do you know when muffins are done baking? The muffins will have a golden brown top. Additionally, when a toothpick is inserted into the center of the muffin, it should come out clean.

Can protein muffins be frozen? Yes, these muffins can be frozen. Transfer cooled muffins into an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.

Other Recipes You'll Love

These banana walnut protein muffins are great for an easy weekday breakfast. They make a healthy, protein-packed snack too. I think you will find them as addictive and comforting as we do. All the deliciousness of a banana muffin with less of the "muffin guilt."

DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

Banana Walnut Protein Muffins
Recipe details
  • 12  muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 1/2 cups protein pancake mix I used Kodiak Cakes Buttermilk Pancakes Mix.
  • 3/4 cup almond flour
  • 3/4 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 ripe bananas
  • 1/3 cup avocado oil
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup oat milk
  • 1 cup chopped walnuts
  • 1/2 tablespoon granulated sugar

Preheat your oven to 375° F. Grease or line the cups of a muffin tin, set aside.
In a large bowl, whisk together the pancake mix, brown sugar, almond flour, baking powder, salt, and cinnamon until thoroughly combined. Set aside until needed.
In a large bowl or bowl of a standing mixer with the paddle attachment, beat the bananas until softened, about 2 minutes. In a separate small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour over the bananas and whisk just until combined. Add the milk, whisk until incorporated.
Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Stir in the walnuts.
Fill each muffin tin about ¾ the way full. Sprinkle each muffin with granulated sugar.
Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating.
Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.
Katelyn | Sugary Logic
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  • Jackie Jackie on Jan 18, 2022

    What can I substitute for the almond flour? I have Pollyanna flour, bread flour, and wheat flour. Will any of these work?

    • Katelyn | Sugary Logic Katelyn | Sugary Logic on Jan 19, 2022

      Hi, Jackie! While I have not tried any of these flours in this recipe, wheat flour should be a fine substitute for the almond. They have a similar weight. Avoid bread flour in this recipe, however, it is a bit too heavy and may weigh the muffin batter down.

  • Vivian Vivian on Jul 18, 2022

    Is this keto freindly, carb count?

    • Katelyn | Sugary Logic Katelyn | Sugary Logic on Jul 20, 2022

      This recipe is not keto-friendly; it uses a wheat-based pancake mix. There are 32g of carbohydrates per muffin.