Banana Protein Muffins with Nuts

5 from 1 reviews

A high protein, low carb breakfast muffin to keep you satisfied all morning long.


  • 1/2 cup almond flour
  • 8 scoops collagen protein (2 oz)
  • 1 green banana
  • 2 large eggs
  • 1 tbsp butter, melted
  • 1 tsp cinnamon
  • Β½ tsp baking powder
  • ΒΌ cup walnuts
  • 10 drops vanilla stevia (optional)


  • Preheat oven to 350 degrees F.
  • While the oven heats up, complete the muffin prep work:
    • Set the eggs on the counter to come up to room temperature.
    • Melt the butter in a small saucepan.
    • Chop the walnuts with a nut chopper.
    • Spray the muffin tins with nonstick spray or line with muffin tins.
    • Set everything aside.
  • Add the eggs, bananas, and melted butter into a large mixing bowl. If you use a liquid sweetener, add to the wet ingredients bowl.
  • Use a hand mixer to combine the wet ingredients together and set aside.
  • Add the almond flour, collagen protein, cinnamon, and baking powder into a separate mixing bowl. If you use a dry sweetener, add that to this bowl. Stir the ingredients together until they are well combined.
  • Pour the dry ingredients on top of the wet ingredients. Use the hand mixer to combine everything together until no dry spots remain.
  • Add the chopped walnuts into the batter mixture. Reserve a small amount to sprinkle on top of the muffins.
  • Use the hand mixer to combine the chopped nuts into the batter.
  • Scoop the batter into a prepared muffin pan. Fill the tins approximately 3/4 of the way full.
  • Then sprinkle the remaining chopped nuts over the muffins.
  • Bake until the centers are fully cooked and the muffins turn light golden brown. This should take approximately 12-15 minutes for the muffin top trays. This will take longer for regular muffin trays.
  • Once fully cooked, remove from the oven and allow the muffins to cool before serving.


  • Helpful tools for this recipe include a nut chopper, muffin top trays, and a hand mixer.
  • I use muffin top trays for more even baking. You can use standard muffin trays, however, these will take longer to bake than the muffin tops.
  • If you use a nonstick spray, choose a coconut oil based spray since canola oil promotes inflammation.
  • Store leftovers in an airtight container in the fridge.
  • You can double the recipe if you eat these as quickly as our family.


Keywords: Protein Muffins Banana, Banana Nut Muffins with Protein, Low Carb Banana Muffins