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Banana protein muffins cooling on a rack

Gluten Free Banana Protein Muffins

These Gluten Free Banana Protein Muffins are tasty, nutrient dense and oh so convenient! Coming in at 32g protein per large muffin with a decent sized dose of potassium, choline, fibre, methionine and glycine.  Bake a batch as part of your meal prep and you'll never be scrambling for breakfast again. Paleo, gluten-free, dairy-free.
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Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 6 jumbo muffins
Calories: 513kcal


  • 9 extra large eggs
  • 650 grams very ripe banana flesh (Approx 5 extra large bananas)
  • 4 teaspoons melted coconut oil, butter or ghee
  • 1 ½ cups fine coconut flour (168g)
  • 6 scoops plain collagen hydrolysate powder (15g per scoop, total is 90g)
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon fine sea salt


  • cup chocolate chips (57g)
  • ½ cup pecan halves, chopped (57g)
  • ¾ cup fresh or frozen blueberries (112g)


  • Preheat the oven to 200C/390F (or 180C fan forced) and prepare the muffin tray or quarter baking sheet by lining with muffin wrappers/baking paper.
  • Add the eggs and coconut oil to the blender or food processor. Then add in the bananas, broken in to pieces. If using a blender: blend these ingredients first, followed by all remaining ingredients except the mix-ins/toppings.
    If using a food processor: all of the ingredients except the mix-ins/toppings can be added in one step and blended thoroughly. If there are some lumps in the batter, use a tamper with the blender running or run the food processor again.
  • Add most of the mix-ins to the batter and stir with a spatula - this can be done in the blender or food processor after removing the blade. If using frozen blueberries they can stain the batter if you mix them in, I recommend to just place them manually with your fingers in the next step after pouring the batter.
  • Pour/scoop the batter in to the prepared muffin tin/s. Garnish with remianing mix-ins. Spray the top of the muffins with coconut oil to prevent burning.
  • Bake on the middle rack for 15 minutes, reduce the oven temperature to 180C/350F (160C fan forced), loosely tent with foil and turn the tray/s around.
  • Bake for a final 15 minutes or until a skewer comes out clean. If using a baking sheet instead of a muffin tray, bake for a ttoal of 40 mins (turning halfway) Ovens can vary quite a lot in temperature, so start with the recommended duration and check on them to ensure they aren't burning. They are done when a skewer comes out clean.
  • Immediately remove muffins from the tray and cool on a rack.
  • Can be stored in the refrigerator for up to 5 days. These also freeze well for up to 3 months.


  • Equipment: blender or food processor, mixing bowl (optional), spatula, muffin tin/s, muffin wrappers (please ensure to buy the correct size for your tin)
  • If using berries, I recommend fresh berries rather than frozen as the frozen ones contain excess water and can stain the muffins (not such a big deal though!)
  • Super important to use muffin wrappers as these will stick to a muffin tray even a non-stick one or one that has been greased. You've been warned!
You can actually make your own wrappers from parchment/baking paper - it's pretty easy! I like to brush/spray some oil on the bottom of each muffin hole to help the wrappers stick better.
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Serving: 1jumbo muffin | Sodium: 764mg | Sugar: 22g | Fiber: 5g | Potassium: 508mg | Cholesterol: 315mg | Calories: 513kcal | Polyunsaturated Fat: 3g | Saturated Fat: 11g | Fat: 25g | Protein: 32g | Carbohydrates: 41g