Moist, fluffy, naturally sweet, and protein-packed—these Vegan Chia Seed Protein Muffins with Banana are the perfect grab-and-go breakfast, kid-friendly snack, or post-workout treat.
Made with whole ingredients and no dairy or eggs, they’re a plant-based powerhouse in muffin form!
A Healthy Muffin You Can Actually Feel Good About
Who doesn’t love a warm, soft banana muffin straight from the oven? It’s comfort food at its best—but what if we made it nutritious enough to eat any day of the week (and any time of day)? That’s exactly what these Vegan Chia Seed Protein Muffins with Banana are all about.
These muffins are naturally sweetened with ripe bananas, loaded with plant-based protein, and boosted with chia seeds for fiber and healthy fats.
They’re fluffy, moist, and just sweet enough without being a sugar bomb. And best of all—they’re completely egg-free, dairy-free, and made with everyday pantry staples.
They’re great for kids’ lunches, afternoon snacks, or as a pre- or post-gym boost. I often double the batch and freeze half for busy weeks.
The combination of banana, chia seeds, and protein powder makes these muffins hearty and energizing, yet light enough to enjoy without feeling weighed down.
What You’ll Need
- 2 ripe bananas, mashed
- 1 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 2 tablespoons chia seeds
- 1/4 cup maple syrup (or agave or date syrup)
- 1/4 cup coconut oil (melted) or neutral oil
- 1 ½ cups whole wheat flour or all-purpose flour
- 1/2 cup plant-based protein powder (vanilla or unflavored)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Optional Mix-Ins & Toppings:
- Dairy-free chocolate chips
- Chopped walnuts or pecans
- Rolled oats for topping
- Banana slices on top before baking
Pro Tips
- Use very ripe bananas – The riper, the sweeter. Brown, spotty bananas give the best flavor and texture.
- Let the chia seeds gel – Soaking them for at least 10 minutes helps bind the batter and replace eggs.
- Don’t overmix the batter – Stir until just combined to avoid dense muffins.
- Add protein strategically – Use a high-quality plant-based protein powder with a mild flavor and good solubility.
- Use silicone muffin liners or parchment – These muffins are moist and can stick to paper liners if not greased well.
Tools You’ll Need
- Muffin tin (12-count)
- Mixing bowls
- Fork (for mashing bananas)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- No coconut oil? Use any neutral oil like avocado or olive oil.
- Gluten-free? Use a 1:1 gluten-free baking flour blend.
- No protein powder? Sub with 1/4 cup additional flour or almond flour.
- Sweeter muffins? Add 2–3 tablespoons of coconut sugar or more maple syrup.
- Boost flavor? Add a dash of nutmeg or a handful of blueberries or vegan chocolate chips.
Make-Ahead Tips
These muffins are freezer-friendly. Bake, cool completely, and freeze in a zip-top bag or container for up to 3 months. Reheat in the microwave or toaster oven for a quick, nourishing snack.
You can also make the batter ahead and store it covered in the fridge for up to 24 hours before baking. Stir gently before filling the muffin tin.
How to Make Vegan Chia Seed Protein Muffins with Banana
1. Preheat the Oven
Preheat oven to 350°F (175°C) and line a muffin tin with silicone or parchment liners.
2. Prepare Chia Egg and Buttermilk
In a bowl, mix chia seeds with plant-based milk and apple cider vinegar. Let sit for 10 minutes to gel and form vegan “buttermilk.”
3. Mix Wet Ingredients
In a large bowl, mash the bananas and stir in the maple syrup, melted coconut oil, vanilla extract, and the chia “buttermilk” mixture.
4. Mix Dry Ingredients Separately
In a second bowl, whisk together flour, protein powder, cinnamon, baking powder, baking soda, and salt.
5. Combine Wet and Dry
Add the dry ingredients to the wet and stir until just combined. Do not overmix. Fold in chocolate chips or nuts, if using.
6. Fill Muffin Tin and Bake
Scoop the batter evenly into the prepared muffin tin. Top with banana slices or oats if desired. Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Leftovers and Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
For longer storage, freeze for up to 3 months. To reheat, pop in the microwave for 20 seconds or warm in a toaster oven.
They’re perfect for school lunches, on-the-go breakfasts, or healthy afternoon snacks.
A Muffin Worth Waking Up For
These Vegan Chia Seed Protein Muffins with Banana are more than just a sweet treat—they’re a nutrient-packed, make-ahead solution for busy mornings and snack cravings alike.
With wholesome ingredients, a simple process, and flavors the whole family will love, you’ll want to keep a batch on hand at all times.
Give them a try and let me know—did you add chocolate chips? A swirl of nut butter? I’d love to hear how you made them your own!
