These protein tahini banana muffins are my go-to breakfast or snack when I need something that feels like a treat but is actually healthy.

A plate of six Protein Tahini Banana Muffins in white paper liners, with one muffin cut in half and placed on top to reveal the moist inside. A green potted plant sits in the background.

I started making these on Sunday meal prep days and now I can't stop. They're moist, naturally sweetened, and packed with protein!

What Are Protein Tahini Banana Muffins?

Protein tahini banana muffins are a gluten-free, high-protein twist on the classic banana muffin. Instead of flour and butter, these rely on almond flour and tahini for a rich, nutty base that's soft and satisfying.

They're naturally sweetened with ripe bananas and a touch of maple syrup, making them a wholesome grab-and-go snack or breakfast.

Why You'll Love These Muffins

Packed with protein: Between the protein powder, almond flour, eggs, and tahini, each muffin pulls serious weight.
Naturally sweetened: Ripe bananas and maple syrup do all the heavy lifting, so you're not dealing with any refined sugar.
Meal prep approved: Bake a batch on Sunday and you've got breakfast or snacks locked in for the whole week!

Equipment You'll Need

Large mixing bowl
Fork
12-cup muffin tin
Muffin or cupcake liners
Measuring cups

Ingredients for Protein Tahini Banana Muffins

Wet Ingredients

Ripe bananas: The riper the better for natural sweetness and moisture.
Eggs
Tahini: A Middle Eastern sesame seed paste that adds richness, healthy fats, and a subtle nutty flavor.
Maple syrup
Vanilla extract
Vegetable oil

Dry Ingredients

Fine almond flour: A gluten-free alternative to all-purpose flour that keeps these muffins moist and tender.
Unsweetened protein powder: Boosts the protein content without adding sweetness or bulk.
Baking soda
Salt

Optional Add-ins

Chocolate chips or chopped walnuts

Customizations

Chocolate version: After adding the dry ingredients, mix in ½ cup of unsweetened cocoa powder for a chocolate banana muffin moment.
Nut-free: Swap tahini for sunflower seed butter to keep it nut-free and allergen-friendly.
Sweeter muffins: Add an extra tablespoon of maple syrup or toss in more chocolate chips if you want them a little more dessert-like.
Crunchy top: Sprinkle a few pumpkin seeds or hemp seeds on top of each muffin before baking.

How to Make Protein Tahini Banana Muffins

Prep the Oven and Pan

Preheat your oven to 350F and line a 12-cup muffin tin with liners.

Mix the Wet Ingredients

In a large bowl, mash the 3 ripe bananas well with a fork.

Add the eggs, tahini, maple syrup, vanilla extract, and vegetable oil, then mix until smooth and well combined.

Add the Dry Ingredients

Add the almond flour, protein powder, baking soda, and salt to the bowl.

Mix until just combined, then fold in the chocolate chips or walnuts if using. Don't overmix or the muffins will turn dense.

Bake the Muffins

Divide the batter evenly among the 12 lined cups.

Bake for 21-24 minutes, until a toothpick inserted in the center comes out mostly clean. A little gooey on the toothpick is totally fine since the muffins will continue to set as they cool.

A close-up of several golden brown Protein Tahini Banana Muffins on a plate, with one muffin turned on its side to show its texture. Each muffin is wrapped in a white paper liner.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, microwave for 20 to 30 seconds.

To freeze, wrap individually and freeze for up to 3 months. Just thaw overnight in the fridge or pop in the microwave straight from frozen.

Tips to Make the Perfect Protein Tahini Banana Muffins

Don't skip the liners: Almond flour-based muffins have a softer structure and can stick badly without them.
Mix until just combined: Overmixing activates the baking soda too fast and you'll lose that nice rise.
Let them cool completely: These muffins firm up as they cool. Eat one straight from the oven and it might feel underdone.

Frequently Asked Questions (FAQs)

Can I use peanut butter instead of tahini?

Yes! Creamy peanut butter is a great 1:1 swap for tahini in this recipe. It will give the muffins a more peanut-forward flavor, which honestly pairs beautifully with banana and chocolate chips. Almond butter also works great if you want something more neutral.

What kind of protein powder works best in these protein tahini banana muffins?

Both whey and plant-based protein powders work well here. Go for unflavored since strongly flavored powders can compete with the banana.

Are these muffins gluten-free?

Yes, protein tahini banana muffins are naturally gluten-free since they use almond flour instead of wheat flour. Just make sure your protein powder and tahini are certified gluten-free if you're baking for someone with celiac disease or a serious gluten sensitivity.

Can I make these protein tahini banana muffins without protein powder?

You can substitute the ¼ cup of protein powder with an additional ¼ cup of almond flour. The muffins will be slightly less protein-dense but just as delicious and moist.

Why are my protein tahini banana muffins gummy in the middle?

A couple of things could cause this. First, make sure you're using fine almond flour, not almond meal, which is coarser and leads to a wetter texture. Second, don't pull them out too early. Bake until the toothpick comes out mostly clean, and let them cool fully before calling them done.

What Are Protein Tahini Banana Muffins?

Why You'll Love These Muffins

Equipment You'll Need