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Banana Pecan Protein Muffins

Super moist and easy to make these Banana Pecan Protein Muffins are the perfect grab and go breakfast option.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: banana muffins, banana pecan protein muffins, protein muffins
Servings: 12
Calories: 174kcal
Author: Lara Clevenger, MSH, RDN, CPT


  • 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


  • 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.


Serving: 1muffin | Calories: 174kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 170mg | Potassium: 172mg | Fiber: 3g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg