Paleo Banana Protein Muffins

Paleo Banana Protein Muffins


These banana protein muffins are EASY to make and the perfect protein packed breakfast or snack for busy mornings!


  • 3 small-medium bananas (about 1 cup mashed)
  • 3 eggs
  • 1 tablespoon honey, optional
  • 1 teaspoon vanilla
  • 1 3/4 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 2 scoops NOURISH protein powder (1/2 cup packed)
  • 1/3 cup natural almond butter or natural nut butter of choice (runny kind works best)


  1. Preheat the oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into a 12-cup muffin pan. Set aside.
  2. In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, honey, and vanilla, and whisk until well combined
  3. Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder using a baking spatula. Be careful not to over mix the batter. 
  4. Add the almond butter and lightly fold it into the batter with a baking spatula. 
  5. Divide the batter into the 12 muffin cups filling 3/4 of the way. Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.
  • Storing – store in an airtight container in the fridge for you to 1 week, or at room temperature on the counter for up to 5 days.
  • Reheating – Warm the muffins in the microwave for 30 seconds to 1 minute, and keep warming at 30 second intervals until it is warmed to your liking. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 15-20 minutes.
  • Freezing – Let the banana muffins cool before adding them to a zip lock bag, Stasher bag, or freezer safe container.(If you plan to store them, do not frost the muffins with almond butter). Defrost the muffins the night before on the counter before you plan to eat them.

Original Recipe