Banana Walnut Protein Muffins

Last updated on February 15th, 2026

Fluffy, moist and full of flavour, these Banana Walnut Protein Muffins are packed with protein, fibre and nutrient-rich nuts. A delicious and satisfying breakfast or grab-and-go snack, they taste just like your favourite banana bread!

This one-bowl recipe is super quick to mix up and made with simple, wholesome ingredients like rolled oats, dark brown sugar, a hint of vanilla and a farm fresh egg.

Here’s everything you’ll need to make these Banana Walnut Protein Muffins

• 1/3 cup (80 grams) butter, melted and cooled
• 1 egg, whisked
• 1 teaspoon (5 grams) vanilla
• 2/3 cup (135 grams) dark brown sugar (sub ½ cup (170 grams) liquid honey)
• 2 very ripe medium-sized bananas, mashed
• 1¼ (165 grams) cups flour
• 2 tablespoons (30 grams) protein powder
• 1 tablespoon (6 grams) old fashioned rolled oats
• 1 teaspoon (6 grams) baking soda
• Pinch of kosher or fine sea salt
• ¾ cup (95 grams) walnuts, roughly chopped

Variations & substitutions

I often use vegan baking sticks to keep these muffins dairy free, and bread flour because it’s higher in protein. This recipe also works well using unsalted butter, all-purpose flour or your favourite 1:1 gluten free flour blend. The protein powder is optional. Should you choose to omit it, simply replace it with an additional ¼ cup flour.

Served warm out of the oven with a little almond, peanut or honey butter, these Banana Walnut Protein Muffins are everyone’s favourite muffins!

Try this Walnut Banana Bread or this High Protein Granola (Large Batch) next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Banana Walnut Protein Muffins

5 from 1 vote

Fluffy, moist and full of flavour, these Banana Walnut Protein Muffins are packed with protein, fibre and nutrient-rich nuts. A delicious and satisfying breakfast or grab-and-go snack, they taste just like your favourite banana bread!

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Course: Breakfast, Snack

Keyword: banana, high-protein, muffins, walnut

Servings: 12

Equipment

• Measuring set
• Whisk
• Spatula
• 4 Qt mixing bowl
• 12-cup muffin tin
• Wire cooling rack

Ingredients

• 1/3 cup butter melted and cooled
• 1 egg whisked
• 1 teaspoon vanilla extract
• 2/3 cup dark brown sugar sub ½ cup (170 g) liquid honey
• 2 very ripe medium-sized bananas mashed
• 1¼ cups flour
• 2 tablespoons protein powder
• 1 tablespoon old fashioned rolled oats
• 1 teaspoon baking soda
• Pinch kosher or fine sea salt
• ¾ cup walnuts roughly chopped

US Customary – Metric

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Instructions

• Preheat oven to 350ºF (177ºC) and prepare non-stick or parchment-lined muffin tin.
• In a large bowl, whisk together egg, butter, vanilla and brown sugar. Stir in mashed banana. Add flour, protein powder, oats, baking soda and salt and continue mixing just until combined (still lumpy!). Fold in chopped walnuts and continue to stir just until they’re evenly distributed.
• Transfer batter to muffin tin dividing it equally to fill 12 cups.
• Bake for 20-22 minutes until lightly browned and a tester comes out clean. Let cool on wire cooling rack for 20 minutes, remove from baking pan and serve.

Notes

Make them dairy free: Substitute dairy free baking sticks.

Flour: I prefer to bake these muffins using hard wheat, unbleached bread flour. Hard wheat or ‘strong’ flour is made from hard wheat kernels and is a little more dense and higher in protein. This recipe also works well with all-purpose flour.

Make them gluten free: Use an equal amount of your favourite gluten-free 1:1 flour blend.

Walnut substitutes: These muffins are also delicious when made with sliced almonds, cashews or pecans or make them nut free by replacing the walnuts with pumpkin and/or sunflower seeds.

Protein powder optional: Should you wish to skip the protein powder simply replace it with an additional ¼ cup flour.

Storage: Leftover muffins will keep in a well-sealed container on the counter for 2-3 days, in the refrigerator for up to a week and in the freezer for up to 3 months.