Banana Protein Muffins (Dairy Free + Gluten Free)

Three dairy free gluten free banana protein muffins stacked on top of each other, with a bag of protein powder in the background.

If you’re looking for a tasty breakfast or snack idea – but want a nutritious twist – you’ll want to make sure to save this recipe! These dairy free and gluten free banana protein muffins are made with wholesome ingredients and taste amazing. Each muffin offers 10 grams of protein and 3 grams of fiber for a satisfying and healthy treat. Plus, they’re easy to make and are a great way to use up overripe bananas.

Also – I know some protein muffin recipes are super low fat or contain no sugar or all that jazz. This is not that. I do use a minimal amount of brown sugar to sweeten it, and use olive oil to add moisture. I like my healthier baked goods to actually taste good, and this recipe accomplishes that!

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Helpful Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Bananas, chocolate chips, protein powder, vanilla, oat flour, almond flour, olive oil, eggs, almond milk, brown sugar, baking soda, baking powder, salt, and cinnamon.
  • Bananas – You’ll want overripe ones for this recipe. They should have ample brown spots or even be turning quite brown, as you can see from the photo above. They are softer, easier to mash, and offer extra sweetness for the recipe.
  • Oat flour – If you are gluten free, be sure to look for a certified gluten-free oat flour, like this one from Bob’s Red Mill. Oats are often subject to cross contamination with wheat during processing, so purchasing certified gluten free is necessary if you have celiac.
  • Chocolate chips – Optional but recommended! You can find several varieties of dairy-free chocolate chips on the market these days; my two favorites are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips. Both are soy free too. Keep in mind that some brands, like Guittard, have other varieties that are *not* dairy free, so be sure to check the labels to ensure you’re choosing the right option.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by mixing the bananas, eggs, almond milk, olive oil, brown sugar, and vanilla in a bowl.

Bananas, eggs, almond milk, olive oil, brown sugar, and vanilla whisked together in a glass bowl.

In another bowl, mix the dry ingredients: the protein powder, almond flour, oat flour, cinnamon, baking powder, baking soda, and salt.

Protein powder, almond flour, oat flour, cinnamon, baking powder, baking soda, and salt mixed together in a glass bowl.

Add the dry ingredients to the wet ingredients, stir until just combined, then fold in the chocolate chips (if using). Chocolate chips are optional but really add another layer of flavor and deliciousness to this recipe!

Muffin batter in a glass mixing bowl.

Pour the batter into the muffin tin – each will be almost completely full.

Bake ‘em for about 20 minutes, let cool, then enjoy!

Just-baked banana protein muffins still in the muffin tin.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

How should you store banana protein muffins?

Store in an airtight container or ziptop bag at room temperature for up to 3 days. If planning to store longer than that, freeze.

Can you freeze protein muffins?

Yes. Allow to cool completely, then freeze in a ziptop bag or airtight container. If freezing for more than a couple weeks, it’s best to first wrap each muffin in plastic wrap before freezing, which will help prevent freezer burn. Use within 3 months for best quality. When ready to enjoy, simply thaw at room temperature or unwrap and microwave.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe.  While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free and wheat/gluten free (just double check that the oat flour is certified gluten free and that your protein powder does not contain wheat/gluten ingredients).

This recipe is also soy free as long as you choose a protein powder and chocolate chip brand that does not contain soy.

This recipe does contain eggs (in the eggs) and tree nuts (in the almond flour and almond milk). If you cannot consume these ingredients, I recommend finding an alternative protein muffin recipe.

A woman's hand holding a banana protein muffin with a bite taken out of it.

More Dairy Free Gluten Free Snacks

If you’re looking for more snack ideas that are both dairy free and gluten free, be sure to give one of these recipes a try:

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.

Banana Protein Muffins (Dairy Free + Gluten Free)

These dairy free gluten free banana muffins are made with wholesome ingredients and pack in 10 grams of protein each!
Course Breakfast, Snack
Cuisine American
Keyword banana protein muffins, dairy free, gluten free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 240 kcal
Author Dairy Free for Baby

Ingredients

  • 3 medium bananas, mashed
  • 2 large eggs
  • cup almond milk
  • ¼ cup olive oil
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup vanilla plant protein powder (see notes)
  • ¾ cup almond flour
  • ½ cup oat flour (certified gluten free if necessary)
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy-free chocolate chips (optional)

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-count muffin tin with paper liners (or grease the muffin tin).
  2. In a large mixing bowl, combine the bananas, eggs, almond milk, olive oil, brown sugar, and vanilla. Whisk until well combined.
  3. In another mixing bowl, combine the protein powder, almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Stir until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
  5. Pour the batter evenly into each spot in the muffin tin, filling almost completely. Bake for approximately 18-22 minutes, or until muffins are golden brown on top and a toothpick pulls clean from the center. Let cool for 10 minutes in the pan, then remove from the pan and allow to finish cooling on a rack. Enjoy!

Recipe Notes

  • The taste and texture of these muffins can vary based on the quality of the plant protein powder you use. I recommend NOW Organic Plant Protein Powder. Also, keep in mind that scoop size does vary between different protein powder brands, which is why I generally prefer to use a cup measurement.
  • If you are gluten-free, double check to ensure your protein powder does not contain gluten ingredients.
  • Nutrition facts may vary slightly depending on the choice of protein powder.

 

Nutrition analysis (approximate per serving): 240 calories, 14 g fat, 3.5 g saturated fat, 300 mg sodium, 23.5 g carbohydrate, 3 g fiber, 13 g sugar, 10 g protein, Vitamin D: 1%, Calcium: 7%, Iron: 5%, Potassium: 6%

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Several dairy free gluten free banana protein muffins, with a text overlay with the name of the recipe.

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