The Ultimate Banana Nut Protein Muffin Recipe

Mmm… muffins.

I don’t care how Paleo, gluten-free, or pro-clean eating you are, if you can walk by a bakery and not wish you could devour all the delicious smells inside, I’d say you’re lying (or just crazy).

Because there’s just something so wonderfully comforting and delicious about fresh baked goods. Especially, if you ask me, the muffin.

And while it’s certainly acceptable to enjoy a bakery muffin every once in a while as a treat, there’s no sense in denying that the regular muffin, long regarded as a healthy breakfast food (I’m not sure who spread this little fib…), is really more like eating cake for breakfast.

That’s why one day, after walking by the mouthwateringly delicious smelling bakery on my street, I decided to make my own version of the muffin.

Except… this muffin would be healthy. It would be filled with protein. It would contain zero sugar, and only healthy ingredients. 

And it worked. Not only are these banana protein nut muffins satisfying and delicious, they’re also full of healthy, wholesome ingredients, protein, and are low calorie too.

So give them a try, you won’t be sorry you did!

Here’s how to make banana nut protein muffins:


1 cup unsweetened almond milk
1 serving (or 1/2 cup) vanilla protein powder
2 really ripe bananas (the riper the better)
3 liquid egg whites
3 T coconut flour
1 T pure vanilla extract
4-6 dates (depends on how sweet you want your muffins to be)
1/2 t baking powder
1/2 t cinnamon
1/3 cup walnuts

Note: This recipe was inspired by Anna Sword’s banana bread recipe on Check out her recipes on her site Protein Pow, they’re insanely delicious!


Heat oven to 350 F. Mix all ingredients except for the walnuts (I used my Vitamix, but a hand blender will work fine too).

Break the walnuts into bite-sized pieces and add to mixture. Pour the batter into a lightly oiled muffin pan, giving them a little extra room at the top since the muffins will rise when cooked.

Tip: Make sure the dates don’t have any giant pits in them before blending everything together… I failed to do this the first time I made these, and there were chunks of pits in my muffins! Not smart, Krista.

Cook the muffins for 45 minutes or until a knife comes out clean when you insert it.

Let the muffins cool (if you can wait, that is) and enjoy!

Approximate nutritional information per muffin (recipe makes 10):

Total calories: 82
Protein: 5g
Fat: 3.5g
Carbohydrates: 9g
Fiber: 1g

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