• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wholesome Made Easy
  • Home
  • About
  • Recipe Index
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Light
  • Low Carb
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Course » Breakfast » Banana Pecan Protein Muffins

    Banana Pecan Protein Muffins

    December 23, 2020 by Lara Clevenger, MSH, RDN, CPT

    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure policy.

    A pile of protein muffins on a grey cloth with text overlay.
    A muffin with a bite missing on top of a pile of muffins with text overlay.

    Super moist and easy to make, these gluten free Banana Pecan Protein Muffins are the perfect grab and go breakfast option. 

    A stack of three Banana Pecan Protein Muffins.

    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!

    Banana pecan muffins piled on a grey cloth.

    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!

    A stack of banana pecan muffins with a bite missing from the one on top.

    Ingredients

    • ripe bananas
    • eggs
    • coconut oil
    • vanilla extract
    • almond flour
    • vanilla protein powder
    • flax seeds
    • baking powder
    • cinnamon
    • baking soda
    • salt
    • pecans

    How to Make Banana Pecan Protein Muffins

    Muffin batter is combined in a glass mixing bowl.
    1. Mash the bananas until there are no large chunks left. Add the eggs, coconut oil, and vanilla, and whisk until well combined.
    2. Combine the dry ingredients in a second bowl.
    3. Add the dry ingredients to the wet ingredients all at once.
    4. Use a wooden spoon or silicone spatula to stir, being careful not to over mix the batter.
    Muffin batter in colorful silicone baking cups in a muffin pan.
    • 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!

    Muffins topped with pecans piled on a grey cloth.

    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 these Air Fryer Breakfast Potatoes or Air Fryer Bagels.

    A stack of three Banana Pecan Protein Muffins.

    Banana Pecan Protein Muffins

    Lara Clevenger, MSH, RDN, CPT
    Super moist and easy to make these Banana Pecan Protein Muffins are the perfect grab and go breakfast option.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 22 mins
    Total Time 27 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 174 kcal

    Equipment

    • silicone spatula
    • 12-cup muffin pan

    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

    Serving: 1muffinCalories: 174kcalCarbohydrates: 12gProtein: 8gFat: 12gSaturated Fat: 3gCholesterol: 50mgSodium: 170mgPotassium: 172mgFiber: 3gSugar: 4gVitamin A: 78IUVitamin C: 3mgCalcium: 89mgIron: 1mg
    Keyword banana muffins, banana pecan protein muffins, protein muffins
    Tried this recipe?Let us know how it was!

    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.

    Nutrition Information Disclaimer

    Related Posts

    • Maple syrup pouring over a stack of Banana Oat Pancakes.
      Banana Oat Pancakes
    • closeup image of sliced banana bread topped with almond butter
      Paleo Banana Bread
    • plate of air fryer tortilla chips.
      Air Fryer Tortilla Chips
    • strawberry cheesecake popsicle with bite taken out
      Strawberry Cheesecake Popsicles
    « Banana Oat Pancakes
    Very Veggie Chili »

    Thank you for sharing!

    228 shares
    • Share
    • Tweet
    • Email

    Filed Under: Breakfast, Gluten-Free Tagged With: Fruit, Grains, Nuts

    About Lara Clevenger, MSH, RDN, CPT

    Lara is a Ketogenic Dietitian Nutritionist and Keto Coach specializing in functional and integrative nutrition. She runs a virtual nutrition practice where she uses a food as medicine approach to heal you from the inside out. She attended Florida State University and The University of North Florida for her CADE undergraduate degree in nutrition. She completed her Master’s degree in Science of Nutrition from the University of North Florida in Jacksonville Florida.

    Reader Interactions

    Comments

    1. Sven

      January 23, 2021 at 4:01 pm

      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.

      Reply
      • Valerie Brunmeier

        January 23, 2021 at 6:14 pm

        Thanks, Sven. So glad you enjoyed them 🙂

        Reply
    2. Megan Blanchard

      January 25, 2021 at 10:50 pm

      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!

      Reply
      • Valerie Brunmeier

        February 3, 2021 at 5:44 pm

        I’m so happy your son loved them! Thanks so much, Megan 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Hi! I’m Valerie Brunmeier, the founder of Wholesome Made Easy. If you are a home cook looking for inspiration to incorporate recipes with a lighter, healthier approach into your menu, you’re in the right place! Read more...

    Subscribe to our Newsletter

    Email frequency

    Categories

    Quick and Easy

    Low Calorie Eats

    A hand holding a turkey burger in a bun with a toothpick.

    Air Fryer Turkey Burgers

    Wooden salad spoons in a bowl of blueberry beet salad.

    Blueberry Beet Salad

    A top down shot of Carrot Soup in a white bowl with fresh thyme.

    Carrot Soup

    An over the top shot of a skillet of gnocchi with white beans.

    Gnocchi with White Beans and Spinach

    Footer

    • Home
    • About
    • Recipe Index
    • Privacy Policy
    • Terms and Conditions
    • Contact
    Footer Logo Round

    Subscribe to our Newsletter

    Email frequency
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Wholesome Made Easy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 · Wholesome Made Easy · privacy policy · terms & conditions

    228 shares