Super moist and easy to make, these gluten free Banana Pecan Protein Muffins are the perfect grab and go breakfast option.
This high protein muffin recipe is a spin on one of the very first recipes I posted to my blog, Gluten Free Banana Nut Protein Bars. I was really big into weight lifting at the time and I had just gotten this cute brownie baking pan. I got tons of inspiration out of that little baking pan!
So of course my mind went spinning and I tested a bunch of variations until I mastered that base recipe. I went on to make a bunch of other protein bars like these Strawberry Banana Protein Bars and Chocolate Mint Protein Bars.
Needless to say, I love baking protein bars and muffins!
Ingredients
- Dry ingredients: Almond flour, vanilla protein powder, flax seeds, baking powder, cinnamon, baking soda, and salt.
- Wet ingredients: Eggs, coconut oil, vanilla extract, and ripe bananas,
- Pecans: For topping the muffins.
How to Make Banana Pecan Protein Muffins
- Mash the bananas until there are no large chunks left. Add the eggs, coconut oil, and vanilla, and whisk until well combined.
- Combine the dry ingredients in a second bowl.
- Add the dry ingredients to the wet ingredients all at once.
- Use a wooden spoon or silicone spatula to stir, being careful not to over mix the batter.
- Divide the batter between a 12-cup muffin pan. You can spoon it directly into greased cups, muffin liners, or silicone baking cups. Top each muffin with a pecan half and sprinkle with about 1 teaspoon chopped pecans.
- Bake for 22 to 28 minutes or until golden brown and a toothpick inserted comes out clean.
Variations
Once you master this gluten free muffin recipe, the possible combinations are endless. For example, you can make blueberry protein muffins, chocolate chip protein muffins, lemon poppy seed and so many other flavors!
When to Enjoy
Banana Pecan Protein Muffins make an excellent portable, breakfast on the go on busy days. If you don’t eat breakfast, for example if you are intermittent fasting and you don’t eat anything until noon, these protein muffins are a delicious way to break your fast! They also make a great post workout meal and I love to include them as a healthy choice in a brunch spread.
If you like this Banana Pecan Protein Muffin recipe, try these Banana Oat Pancakes or this Paleo Banana Bread. And if you’re looking for more breakfast recipes, try our Peanut Butter and Jelly Oatmeal, Air Fryer Breakfast Potatoes or Air Fryer Bagels.
Banana Pecan Protein Muffins
Equipment
Ingredients
- 3 medium ripe bananas
- 3 large eggs, room temperature
- 2 tablespoon coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 ¼ cup almond flour
- ½ cup vanilla protein powder
- ¼ cup ground flax seeds
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 pecan halves, plus about ¼ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil or insert muffin liners. Set aside.
- In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, coconut oil, and vanilla, and whisk until well combined.
- In a separate medium mixing bowl combine the almond flour, protein powder, flax, baking powder, baking soda, cinnamon, and salt. Add the dry mixture to the wet mixture all at once and stir with a wooden spoon or silicone spatula just until combined. Be careful not to over mix the batter.
- Divide the batter between the prepared muffin cups, filling about ¾ full. Top each muffin with a pecan half and sprinkle with about 1 teaspoon chopped pecans. Bake for 22 to 28 minutes or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Fantastic. 20 min in the oven was all that was needed.
I added the chopped pecans to the mix instead of on top.
Love that there is no sugar or sweetener added, the sweetness comes
from the bananas and is plenty. Might have helped that I used frozen
very ripe bananas as well.
Thanks, Sven. So glad you enjoyed them 🙂
Loved these! My 13 year old son was home from school and we had ripe bananas just waiting to be used so he made them and they are delicious! Very moist and full of flavor, my wheat allergy kid questioned me 3 times to make sure they were really wheat free because they tasted so good! Thank you!
I’m so happy your son loved them! Thanks so much, Megan 🙂