Banana Collagen Protein Muffins

Delicious Banana Collagen Protein Muffins that are gluten-free, high-protein, and perfect for busy mornings. Easy recipe with simple ingredients!

You know those mornings when you need something that feels like a treat but actually fuels your day? That’s exactly how these Banana Collagen Protein Muffins came into my life. I was tired of choosing between protein-packed breakfasts that tasted like cardboard and delicious baked goods that left me hungry an hour later.

These muffins are my solution to the breakfast dilemma. They’re tender, naturally sweet from ripe bananas, and packed with protein thanks to collagen powder. The best part? They don’t taste “healthy” at all.

If you’re new to gluten-free baking or wondering whether collagen protein actually works in baked goods, you’re in the right place. These Banana Protein Muffins have become my go-to for meal prep Sundays, and I think they’ll win you over too.

According to research on protein intake, getting adequate protein at breakfast helps with satiety and energy levels throughout the day.

Why These Banana Collagen Protein Muffins Work

I’ve tested plenty of High Protein Banana Muffins over the years, and here’s what makes this recipe special. The collagen protein adds a boost without making them dense or dry. Unlike some protein powders that can turn baked goods rubbery, collagen blends beautifully into the batter.

The combination of gluten-free flour and coconut flour creates the perfect texture. You get that classic muffin crumb without any grittiness. Plus, these are naturally sweetened with bananas and a sugar-free sweetener, so they’re gentle on blood sugar.

These muffins remind me of my grandma’s banana bread, but with a protein-forward twist. They’re proof that Collagen Banana Bread variations can taste just as comforting as the original.

Ingredients

Dry Ingredients:

• 3/4 cup + 2 tbsp (80g) flavorless collagen protein powder (I used LIV Body brand, code “SARAHWILKINS” for free shipping)
• 1 cup (124g) gluten-free baking flour (use cassava flour for Paleo)
• 1/4 cup coconut flour (or 1/2 cup more baking flour)
• 3/4 cup sugar-free granulated sweetener (I used one that measures like sugar)
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon (optional)
• 1/4 tsp salt (optional)

Wet Ingredients:

• 3/4 cup (2 small) very ripe bananas, mashed
• 1/2 cup egg whites
• 2 tbsp almond butter (or melted butter, or unsweetened applesauce)
• 1 tsp vanilla extract (optional)

Mix-Ins:

• 1/2 cup chopped walnuts (optional)

Instructions

Step 1: Prep Your Oven Preheat your oven to 350°F. This is the perfect temperature for Banana Collagen Protein Muffins to bake evenly without drying out.

Step 2: Mix Dry Ingredients Grab a medium mixing bowl and whisk together the collagen protein powder, gluten-free flour, coconut flour, sweetener, baking powder, cinnamon, and salt. Make sure everything’s well combined so you don’t get pockets of protein powder in your muffins.

Step 3: Prepare Wet Ingredients In a separate bowl, mash your bananas with a fork until they’re nice and smooth. Then mix in the egg whites, almond butter (or your chosen substitute), and vanilla extract. The riper your bananas, the sweeter and more flavorful your Banana Protein Muffins will be.

Step 4: Combine Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix—a few lumps are totally fine. Overmixing can make gluten-free baked goods tough.

Step 5: Add Walnuts If you’re using walnuts, fold them in gently. They add a lovely crunch and healthy fats to your High Protein Banana Muffins.

Step 6: Fill Muffin Pan Coat a nonstick muffin pan with cooking spray (or line with paper liners and spray those too). Scoop the batter evenly into twelve wells. I use an ice cream scoop for perfectly uniform muffins.

Step 7: Bake Bake for 20-25 minutes, checking at the 20-minute mark. They’re done when a toothpick inserted in the center comes out clean. Mine are usually perfect at 23 minutes, but every oven is different.

Step 8: Cool and Enjoy Let them cool in the pan for about 5 minutes before transferring to a wire rack. Try not to eat them all while they’re still warm (no judgment if you do though).

Substitutions Made Simple

One thing I love about these Banana Collagen Protein Muffins is how adaptable they are. Here are swaps that actually work:

Collagen Protein: You can use another unflavored protein powder, though the texture might vary slightly. Whey protein isolate works well, but use 1/2 cup instead of the full collagen amount since it’s more concentrated.

Gluten-Free Flour: Regular all-purpose gluten-free blends work beautifully here. For a grain-free version, cassava flour is your friend. Bob’s Red Mill 1-to-1 is another reliable choice for Banana Protein Muffins.

Coconut Flour: If you don’t have coconut flour on hand, just add 1/2 cup more of your gluten-free baking flour. The texture will be slightly different but still delicious.

Sweetener: Any granulated sweetener that measures cup-for-cup like sugar works here. Coconut sugar, regular cane sugar, or monk fruit sweetener all make great High Protein Banana Muffins.

Egg Whites: Whole eggs work too—use 2 large eggs instead of 1/2 cup egg whites. Your muffins will be a bit richer and more golden.

Almond Butter: Melted coconut oil, melted butter, or even unsweetened applesauce all work. Each changes the flavor slightly, so pick what sounds good to you.

Troubleshooting Tips

Muffins Too Dense? This usually means you packed your flour when measuring. Spoon it into your measuring cup and level it off for lighter Banana Collagen Protein Muffins.

Muffins Stuck to Pan? Don’t skip the cooking spray, even with nonstick pans. Gluten-free batters love to cling. If you’re using paper liners, spray those too.

Dry or Crumbly Texture? Your bananas might not have been ripe enough. Look for bananas with lots of brown spots—they’re sweeter and add more moisture to your Banana Protein Muffins.

Muffins Sinking in Middle? Your oven might be running cool, or you opened the oven door too early. Let them bake undisturbed for at least 15 minutes before peeking.

Not Sweet Enough? Sweetness is personal, especially with sugar-free sweeteners. Feel free to add an extra 1/4 cup sweetener to your High Protein Banana Muffins next time.

Storage and Meal Prep

These Banana Collagen Protein Muffins are meal prep gold. I make a double batch every Sunday and we’re set for busy weekday mornings.

Store them in an airtight container in the fridge for up to a week. They actually taste even better after a day or two when the flavors have melded together. Just pop one in the microwave for 15-20 seconds before eating.

For longer storage, freeze these Banana Protein Muffins for up to a month. I wrap each one individually in plastic wrap, then store them all in a freezer bag. Thaw overnight in the fridge or microwave from frozen for 30-45 seconds.

Pro tip: Slice them in half and toast them in a toaster oven for a crispy exterior and warm, soft center. It’s like having fresh-baked muffins any day of the week.

Serving Suggestions

These High Protein Banana Muffins are incredibly versatile. Here’s how we enjoy them:

Classic Breakfast: Pair with a cup of coffee or tea and maybe some fresh berries on the side. You’re getting protein, healthy carbs, and it feels like a real treat.

Post-Workout Snack: The protein from the collagen makes these perfect for recovery. I eat one with a handful of almonds after my morning workout.

Kid-Friendly Lunchbox: My kids love finding these Banana Collagen Protein Muffins in their lunch boxes. They don’t know they’re healthy, and I’m not telling.

Topped with Almond Butter: Spread some almond or peanut butter on a halved muffin for extra protein and healthy fats. It’s like a banana bread sandwich.

With Greek Yogurt: Crumble a muffin over Greek yogurt with some fresh fruit. It adds texture and makes breakfast feel more substantial.

Variations and Dietary Adjustments

Chocolate Chip Version: Fold in 1/3 cup sugar-free chocolate chips for an extra special treat. These Banana Protein Muffins with chocolate are dangerous—in the best way.

Blueberry Banana: Add 3/4 cup fresh or frozen blueberries. Don’t thaw frozen berries first, or they’ll turn your batter purple.

Nut-Free: Skip the walnuts and use sunflower seed butter instead of almond butter. Perfect for school lunches or nut allergies.

Dairy-Free: This recipe is already dairy-free if you use almond butter or applesauce instead of melted butter. Easy High Protein Banana Muffins for everyone.

Lower Carb: Use a sugar-free sweetener (which the recipe already calls for) and they’re pretty low-carb friendly. Each muffin has roughly 12-15g carbs depending on your exact ingredients.

Kid-Friendly Mini Muffins: Use a mini muffin pan and reduce baking time to 12-15 minutes. Little hands love little muffins, and they’re perfect for toddlers learning to self-feed.

Speaking of kid-friendly options, you might also enjoy my gluten-free chocolate chip cookies for another protein-packed snack.

BANANA COLLAGEN PROTEIN MUFFINS FAQs

Why These Work for Busy Families

I created these Banana Collagen Protein Muffins with real life in mind. We’re all juggling too much, and breakfast shouldn’t add stress to your morning.

These muffins freeze beautifully, which means you can bake once and have breakfast sorted for weeks. They’re sturdy enough for kids to grab on the way out the door but special enough that they don’t feel like “health food.”

The protein keeps everyone full longer, which means fewer mid-morning snack requests (parents, you know what I’m talking about). And because they use simple, wholesome ingredients, you actually feel good about serving them.

If you’re looking for more gluten-free staples that make weeknight dinners easier, try my cassava flour tortillas. They’re another one of those recipes that feels like regular food—because it is.

Final Thoughts

These Banana Collagen Protein Muffins have become my answer to so many breakfast dilemmas. They’re sweet but not too sweet, filling but not heavy, and they taste like something you’d buy at a fancy café.

The beauty of this recipe is its simplicity. You don’t need special equipment or hard-to-find ingredients. Just ripe bananas, some pantry staples, and about 30 minutes from start to finish.

I hope these High Protein Banana Muffins become a staple in your kitchen like they have in mine. There’s something special about pulling a batch from the oven and knowing you’ve made something that’s both nourishing and delicious.

Happy baking, friend! Let me know how yours turn out.