These banana bread protein muffins are the perfect blood sugar balancing breakfast that will keep you full for hours. They are the perfect soft and fluffy consistency and are lower in sugar than many other banana bread or muffin recipes I have tried. I love to have these on hand for an easy breakfast or snack when I am on the go or am traveling. They are super easy to make and taste delicious!

Extra Tips: Banana Bread Protein Muffins

One key to this recipe is using completely ripe bananas! Make sure they are starting to spot on the outside to ensure they are ready to use. This will really help you achieve the perfect consistency for the muffins. Depending on the thickness of the almond butter you use, you may need to add a little bit more milk to achieve the batter-like consistency. I have only tested this recipe with vanilla Truvani plant based protein. I would recommend using this brand, or another plant based vanilla flavored protein. Look for a brand that uses minimal ingredients and monk fruit or stevia as the sweetener. For a fully sugar free option, you can sub the maple syrup for melted coconut oil or extra almond butter. They will still taste a little bit sweet from the banana. Let the muffins cool completely before removing from the tins. I also love to add extra cinnamon and sea salt on top to add flavor. I store them in a glass container in the fridge for about 7 days. If you love this recipe try this gluten free and low sugar Chocolate Chip Banana Bread.