Recipe - Banana Protein Muffins with Cashews

Savor a couple of “Banana Protein Muffins with Cashews” as a flavorful healthy dessert! 

These moist, luscious, and naturally sweet muffins are prepared with assorted ingredients to suit the current fit trend. The desire to eat healthy, low-calorie, sugar-free, yet high-protein and zero-oil meals/snacks, especially desserts, is now possible!

Gorge into these Banana Protein Muffins with Cashews whenever craving something yummy & sweet. Even your fitness trainer won’t stop you from having these muffins!    


  • 1.25 cup oats flour
  • 1 Tbsp ground flaxseeds
  • 2 scoops whey protein powder
  • 2 tsp baking powder
  • A pinch of salt
  • 2 eggs (beaten)
  • 2 ripe bananas (mashed)
  • 0.25 cup skim milk
  • 0.5 cup non-fat Greek yogurt
  • 1 Tbsp pure vanilla extract
  • 0.5 cup cashews (chopped)
  • Non-stick cooking spray


  • Firstly, set the over for preheating at 350 °F. Also, ready a standard-sized 12-cup muffin tray by coating it with non-stick cooking spray.  
  • Then, mix the oats flour with ground flaxseeds, whey protein powder, baking powder, & salt in a large bowl.
  • In a separate bowl, mix the beaten eggs with mashed bananas, skim milk, yogurt, & vanilla extract.
  • Now, slowly combine the wet egg mixture with the dry flour mixture to prepare the raw muffin batter. 
  • Next, fill 2/3 portion of the muffin cups with the raw muffin batter. Sprinkle the chopped cashews on top. 
  • Lastly, transfer the muffin tray into the preheated oven. Bake at 350 °F for 15-20 minutes till they fluff up and turn golden brownish.

(You can also do the toothpick test- insert a toothpick into a muffin, if it comes out clean then it’s done, if it feels sticky, bake for a few more minutes).

After removing the muffins from the oven and try, let them cool on a wire rack. You can serve them warm or cool as per taste preference!


  • To store the muffins, transfer them to an airtight container, and keep in the fridge to last 2-3 days. You can also freeze them in a zip-lock bag to last longer. To defrost, remove them the night before serving and microwave 30 seconds right before eating.
  • Those who prefer a sweeter muffin can add 3-4 tablespoons of honey to the raw muffin batter. You may also enjoy the baked banana protein muffins with some hazelnut Nutella.
  • Besides cashews, you can use any nuts or seeds as topping such as pine nuts, walnuts, almonds, sunflower seeds, or sesame seeds. They taste great with chocolate chips too.


This recipe makes 12 Banana Protein Muffins with Cashews where each muffin contains- 

  • Calories: 153
  • Protein: 8.74 g
  • Fat: 5.98 g
  • Carbohydrate: 16.84 g 
  • Sugars: 3.76 g
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