These high-protein, low-carb banana muffins are a great healthy snack or breakfast when you want something sweet and satisfying without all the guilt.

Substitutions

When I first discovered this recipe, I didn’t have any yogurt, so substituted it with blended cottage cheese. I generally find with these types of muffin recipes, you don’t have to be as precise as if you were baking a cup cake, you can give and take a little. So if you don’t have almond flour, regular would work. If you don’t have monkfruit sweetener, you could use honey, maple syrup or just Splenda.

Optional add-ins

To make these even more satisfying you can add in things like nuts or chocolate chips.

• Sugar-free chocolate chips
• Chopped walnuts or pecans
• Unsweetened coconut flakes

My favorite are the Lily’s semi-sweet chocolate chips that are sweetened with stevia.

Cupcake liners

I love to use these tulip style parchment paper liners for my cupcakes and muffins. They make everything look so elegant and pretty. They make taking one of these muffins on the go super easy, and they are much easier to separate from the muffins than traditional style wrappers.

Tips for Best Results

• Use a very ripe banana for maximum sweetness with less quantity.
• If batter is thick, add 1–2 tbsp unsweetened almond milk.
• For extra protein, top with a spoon of Greek yogurt or nut butter.

High-Protein Low-Carb Banana Muffins

A high-protein, low-carb banana muffin recipe that keeps the banana flavor while minimizing carbs—great for breakfast or a post-workout snack

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 12

Calories: 105

Ingredients Method

Ingredients

  

• 2 medium ripe banana mashed
• 2 large eggs
• ½ cup plain Greek yogurt fat-free
• ½ cup vanilla or unflavored protein powder whey or plant-based
• 1 cup almond flour
• 2 tbsp granulated monk fruit or sweetener of choice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (optional)
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a bowl, mash the banana until smooth.
3. Whisk in eggs, Greek yogurt, and vanilla extract.
4. In a separate bowl, mix almond flour, protein powder, sweetener, baking powder, baking soda, cinnamon, and salt.
5. Combine wet and dry ingredients until just mixed.
6. Fold in any optional add-ins such as chocolate chips.
7. Divide batter evenly into muffin cups.
8. Bake for 18–22 minutes, until a toothpick comes out clean.
9. Cool for 10 minutes before removing.