Homemade Banana Blueberry Muffins With Protein Boost

You know those mornings when you want something that feels like a treat but also keeps you full until lunch?

Yeah… that’s exactly what these banana blueberry protein muffins do.

They look like a classic bakery muffin. They smell like one too. But inside, they’re hiding a sneaky little boost of protein that makes them way more satisfying than the sugar bombs sitting in most coffee shops.

And here’s the kicker… they’re simple. No fancy chef skills. No obscure ingredients you’ll never use again. Just a handful of pantry staples, a ripe banana, and juicy blueberries.

By the time you’re done reading this, you’ll know exactly how to make them, store them, switch them up for your own taste, and even how to prep ahead so you can have grab-and-go muffins all week.

Hungry yet? Let’s dig in.

Why These Muffins Are Different

Most muffins are cake pretending to be breakfast. That’s why you crash an hour later.

These muffins? Different story.

• The banana brings natural sweetness so you don’t need a mountain of sugar.
• The protein powder makes them filling enough to power through the morning.
• The blueberries burst with flavor, antioxidants, and color that makes them feel special.

You’ll actually feel good after eating these. And that’s rare for a muffin.

What You’ll Need

Here’s the full ingredient list:

• ¾ cup whole wheat flour (or half whole wheat, half all-purpose for lighter muffins)
• ½ cup protein powder (vanilla or unflavored, plant or whey—your choice)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 medium ripe banana, mashed (about ½ cup)
• ¼ cup almond milk (or any milk you drink)
• ¼ cup maple syrup
• 1 large egg
• ½ cup coconut oil, melted
• ½ cup blueberries (fresh or frozen)

That’s it. Short list, big payoff.

Tools You’ll Need

• Muffin tin (12-cup size)
• Muffin liners or nonstick spray
• Two mixing bowls
• A fork (for mashing the banana)
• Whisk or spoon for mixing
• Measuring cups and spoons
• An oven

How to Make Them

Follow this step by step and you’ll have bakery-style muffins without leaving your kitchen.

1. Preheat oven to 350°F (about 180°C). Line or grease your muffin tin.
2. Mix dry ingredients. In a bowl, whisk flour, protein powder, baking powder, cinnamon, and salt.
3. Mix wet ingredients. In another bowl, mash the banana. Stir in milk, maple syrup, egg, vanilla, and melted coconut oil.
4. Combine. Pour wet into dry. Stir until just combined. Don’t overmix or you’ll get tough muffins.
5. Add blueberries. Gently fold them in so they stay whole.
6. Fill muffin cups. About ¾ full each.
7. Bake. 25–30 minutes, or until a toothpick comes out clean.
8. Cool. Let them sit a few minutes in the pan, then move to a wire rack.

Pull one apart while it’s still warm and watch those blueberries ooze.

Pro Tips for Success

1. Use ripe bananas. The spottier, the sweeter. That’s free natural sugar.
2. Don’t skip the protein powder. It changes the texture just enough and makes them actually filling.
3. Check early. Every oven is different. Start testing at 22 minutes. Nothing worse than dry muffins.
4. Frozen blueberries? Perfectly fine. Just toss them in a teaspoon of flour before adding so they don’t sink.
5. Double batch. These disappear fast. Make more and freeze half.

Substitutions & Variations

Want to tweak these? You’ve got options.

• Flour swap: Almond flour or oat flour works if you’re gluten free.
• Milk swap: Any plant milk or regular dairy works here.
• Oil swap: Use Greek yogurt for extra protein and a lighter texture.
• Protein powder: Try chocolate protein for a blueberry-chocolate combo.
• Mix-ins: Add chopped nuts, chia seeds, or even dark chocolate chunks.

Here’s a quick substitution table:

Ingredient	Easy Swap	Notes
Whole wheat flour	Oat flour	Gluten free option
Coconut oil	Greek yogurt	Lowers fat, adds protein
Maple syrup	Honey	Slightly different flavor
Blueberries	Raspberries	Tart, juicy twist
Almond milk	Oat milk	Creamier texture

Make Ahead Tips

• Night before: Mix dry in one bowl, wet in another. Cover both. In the morning, stir together and bake.
• Refrigerate batter: Scoop into muffin tin, cover, and refrigerate overnight. Bake fresh in the morning.
• Freeze baked muffins: Cool completely, freeze on a tray, then bag them up. Reheat in microwave or toaster oven.

Leftovers & Storage

• Room temp: 1 day in a container.
• Fridge: 3–5 days.
• Freezer: 3 months. Wrap well to avoid freezer burn.

Pro move: slice in half, toast, and spread peanut butter on top. Game changer.

Nutrition Breakdown (per muffin, approx.)

• Calories: 185
• Protein: 6 g
• Fat: 9 g
• Carbs: 21 g
• Fiber: 3 g
• Sugar: 9 g

That’s the sweet spot: indulgent but balanced.

FAQ

Can I make them without eggs? Yes. Replace with a flax egg (1 tbsp ground flax + 3 tbsp water).

Do I need liners? Not required, but they make cleanup easier. Greasing the tin works fine.

Can I skip the protein powder? You can, but they won’t be as filling and the texture will change slightly.

Why are my muffins dense? Probably overmixed. Stir just until no dry flour shows.

Wrapping Up

These banana blueberry protein muffins aren’t just another recipe. They’re your answer to rushed mornings, afternoon slumps, and post-workout hunger.

They taste like a treat but fuel you like a meal. Bake them once and you’ll wonder how you ever lived without them.

Now it’s your turn. Try them out, play with the swaps, and let me know what twist you came up with. Your kitchen is about to smell incredible.