High-Protein Banana Bread Muffins
One of my favorite things to do with my kids is bake and cook together. 🤍 These healthy, high-protein banana bread muffins are an easy kid-friendly recipe that's perfect for breakfast, snack time or adding a little extra protein to your child's day.
They’re soft, moist, packed with protein and fiber, and naturally sweetened with ripe bananas.
We added cottage cheese, flax, chia, and hemp hearts for an extra nutritional boost—and the kids had so much fun helping mix everything together. Saving this recipe for busy mornings, lunchboxes, and afternoon snacks! 🍌🧁
Recipe 👇
Makes 10–12 muffins
Ingredients
● 2–3 very ripe bananas (about 1¼ cups mashed)
● 2 eggs
● ½ cup cottage cheese
● 1 tsp vanilla extract
● ¼ cup brown sugar or maple syrup (optional—reduce or omit if your bananas are very ripe)
● ¼ cup melted butter or neutral oil
● 1½ cups all-purpose flour
● 1 tsp baking soda
● ½ tsp baking powder
● ½ tsp salt
● 1½ tsp cinnamon
● 2 tbsp ground flaxseed
● 1 tbsp chia seeds
● 2 tbsp hemp hearts
Optional mix-ins
- Chocolate chips
- Chopped walnuts or pecans
- A pinch of nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. Blend or whisk together:
○ bananas
○ eggs
○ cottage cheese
○ vanilla
○ butter/oil
○ sugar or maple syrup (if using)
3. In another bowl, mix:
○ flour
○ baking soda
○ baking powder
○ salt
○ cinnamon
○ flax
○ chia
○ hemp
4. Fold the dry ingredients into the wet just until combined.
5. Divide into 10–12 muffin cups (about ¾ full).
6. Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool for 10 minutes before eating.
8. Serve in a BRAI + CO Stainless Steel Bowl!
For extra moisture
If your bananas are on the smaller side, add 2–3 tablespoons of milk (or a little extra cottage cheese).
Approximate nutrition (12 muffins):
Protein: 5–6 g
Fiber: 3–4 g
Calories: ~170–190
For toddler-approved muffins:
- Blend the cottage cheese so it’s completely smooth.
- Sprinkle a few chocolate chips on top of each muffin, or mix in ¼ cup mini chocolate chips.
- Bake until just done—slightly underbaked muffins stay softer and moister.
These freeze really well. Once cooled, store them in an airtight container for up to 3 days, or freeze for up to 3 months. A quick 20–30 seconds in the microwave brings them back to fresh-baked texture.
