Let’s be real — there’s nothing quite like waking up to a cozy kitchen smell and a fresh batch of muffins sitting on the counter.
These Homemade Banana Blueberry Muffins with a Protein Boost are one of my absolute favorites to make because they hit all the right notes:
- Sweet without being heavy.
- Fluffy but still moist (no dry muffins here).
- Packed with fresh blueberries.
- And just the right amount of protein to keep you feeling full and energized.
Whether you’re making a quick breakfast for the family, prepping snacks for the week, or just wanting something good to go with your morning coffee, these muffins are seriously about to become your new favorite thing.
Also, they’re super kid-friendly. Like, shockingly so. Even the picky ones. So let’s get into it!
What You’ll Need
Here’s everything you’ll need to make these amazing muffins:
- 2 ripe bananas (the more spots, the better)
- 1 cup fresh or frozen blueberries
- 1 ½ cups all-purpose flour (or a gluten-free blend if needed)
- 1 scoop vanilla protein powder (about 25–30g)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup Greek yogurt (plain or vanilla)
- Optional: sprinkle of oats or coarse sugar for topping
Pro Tips
If this is your first time making banana blueberry muffins (especially with a protein boost), these little tips will make it even easier:
- Use overripe bananas: Bananas with brown spots are naturally sweeter and give you that rich, moist texture without adding tons of sugar.
- Gently fold the blueberries in: Stir them in after mixing the batter so they don’t bleed and turn everything purple.
- Don’t overmix your batter: Mix until ingredients are just combined. Overmixing = dense muffins.
- Let the kids mash the bananas: It’s the perfect little job for tiny hands and makes them feel like official kitchen helpers.
- Double the batch: Trust me, these freeze really well. You’ll be so happy you made extra for busy mornings.
Tools You’ll Need
Here’s what you’ll want to have ready:
- 12-cup muffin pan
- Muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or spoon
- Measuring cups and spoons
- Ice cream scoop (for evenly portioned muffins)
Substitutions and Variations
Want to tweak this recipe a bit? Here are some ideas:
- Protein powder: Use collagen peptides, plant-based protein, or just leave it out if you don’t need the boost.
- Greek yogurt: Swap for sour cream or a dairy-free yogurt like coconut or almond yogurt.
- Flour: Use oat flour or a gluten-free blend for a GF version.
- Sweetener: Swap honey for maple syrup or agave if that’s what you have.
- Mix-ins: Add chopped nuts, dark chocolate chips, or swap the blueberries for raspberries or blackberries.
Make Ahead Tips
You can mix the dry ingredients together the night before and mash your bananas ahead of time. Just store everything separately, and in the morning you can quickly throw it all together.
Also, baked muffins freeze beautifully. Let them cool completely, then pop them in a freezer bag. When you want one, just microwave for 30–40 seconds or let thaw overnight.
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with liners or lightly grease it.
- Mash the bananas in a large bowl until smooth.
- Add wet ingredients: To the bananas, whisk in the eggs, honey (or maple syrup), melted coconut oil, Greek yogurt, and vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, protein powder, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry: Gently add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
- Fold in the blueberries carefully using a spatula.
- Scoop the batter evenly into your muffin cups, filling each about ¾ full.
- Optional: Sprinkle tops with oats or coarse sugar for a little crunch.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Breakdown (Per Muffin Estimate)
- Calories: 175
- Protein: 8g
- Fat: 6g
- Carbs: 23g
- Sugar: 10g
- Fiber: 2g
(Keep in mind this varies based on brands and protein powder used.)
Tips for Leftovers and Storage
- Room temperature: Store muffins in an airtight container for up to 2 days.
- Refrigerator: Store up to 5–6 days if you like them cold and firm.
- Freezer: Freeze in a freezer-safe bag or container for up to 2 months.
To reheat: Microwave for 20–30 seconds to bring back that warm, fresh-baked taste.
FAQs
Can I use frozen blueberries?
Yes! Just toss them in a little flour before folding them into the batter to help prevent sinking.
What kind of protein powder works best?
A whey-based or plant-based vanilla protein powder works great. Just make sure it’s one you actually like the taste of.
Can I make these muffins dairy-free?
Absolutely! Just use a dairy-free yogurt and swap the butter for coconut oil if needed.
Why did my muffins come out dense?
It’s usually because the batter was overmixed. Make sure you stir until just combined.
Can I make these without any added sweetener?
You can, especially if your bananas are really ripe! The muffins will be less sweet but still delicious.
Final Thoughts
I hope you give these Banana Blueberry Muffins with a Protein Boost a try! They’re easy, family-friendly, and just the kind of cozy, feel-good recipe that makes mornings (or snack time) so much better.
And I’d love to hear how yours turn out! Feel free to leave a comment below if you have any questions, tried any fun variations, or just wanna share how many you ate in one sitting.
Can’t wait to hear from you!
