By After testing 3 different variations of this recipe, our banana bread bites have the perfect texture while also having double the protein! They have a secret ingredient that keeps them ultra tender, so they taste like they just came out of the oven at your favorite bakery.
This recipe and post have been generously sponsored by Idaho® Potatoes.
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This recipe was the brainchild of my son. He loves my banana bread, but he just eats bite-sized things better. Plus, we're always on the go, so having something handheld he can munch on that's a bit better for you is always the superior choice.
These muffins pack double the protein, more fiber, and have no processed sugar. Plus, they actually use mashed baby gold Idaho® potatoes (leftover or you can quickly make them in the microwave), so they are heart-healthy and have the softest and fluffiest texture.
So if you've got ripe bananas, let's bake! Whether it be banana bread baked oats, protein banana bread, or banana cottage cheese muffins, they make any high-protein breakfast or snack a little sweeter.
Jump to:
the quick way to add potatoes to baked goods
You might read mashed potatoes and think that's too much work! But you can quickly make what you need in just 5 minutes. Just peel and dice your baby Idaho® potatoes small. Then, toss them in a microwave-safe bowl of water and microwave for 5 minutes. Drain the water, mash, and mix into your batter - easy peasy!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
dry goods
- All-purpose flour: The gold standard for baked goods! A 1:1 gluten-free flour also works great.
- Almond flour: Look for fine-ground. This adds more protein and fiber, but feel free to swap with extra all-purpose or whole wheat flour.
- Flaxseeds: Be sure to use ground! Or you can swap for hemp seeds or just leave these out, but the banana bread protein bites will have less protein and fiber.
- Baking powder & soda: We need both to help this wet batter rise!
- Spices: Salt, cinnamon, and nutmeg bring that classic banana bread flavor. If your spices are old and don't smell as fragrant as they once did, add ¼tsp more salt to help them really pop.
wet ingredients
- Banana: Make sure it's extra ripe and very spotted with brown dots.
- Dutch Baby Gold Idaho® potatoes: These are those little golden ones that are very soft and tender. Just opt for a variety that has a soft skin (not Russet).
- Butter & oil: Yes, we need both and don't ask why 🤪 .
- Egg whites: These keep things light and fluffy with other heavy ingredients while also keeping he protein high. I don't recommend swapping for whole eggs or flax eggs.
- Maple syrup: My favorite all-natural sweetener! If your banana isn't super ripe, add up to ¼ cup more maple syrup to reach your preferred sweetness level.
- Greek yogurt: Any Greek-style or Skyr yogurt will work. Even plant-based!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
chocolate chips or nuts?
Pick whichever mix-in you like! We are a chocolate chip family through and through. We also like carob chips because they are lower in sugar without using and artificial sweeteners. Fruit (either dried or fresh/frozen), like dates or wild blueberries, works well too.
step by step: tips to nail this recipe every time
- Dice your potatoes very small, so they fully cook/become soft in the microwave.
- If your bananas aren't ripe, pop them (with the skin on) into the microwave for 2 minutes.
- Don't overmix! This will result in super-gluey and chewy healthy banana bread bites. Just fold together enough to incorporate. It will continue to come together as it sits for a bit.
- Try air fryer banana bread bites. If you want them faster and have small muffin tins, you can put them in the air fryer, then by all means go for it. They take 7-10 minutes in the air fryer.
quick recipe video
make the high protein dip
I love having these with a quick cream cheese dip. It's just Greek yogurt, whipped cream cheese, and a little maple syrup.
seriously, don't overmix
When I first tested these, the batter was like a yeasted dough without the yeast. We both took bites and went, "Well, that's interesting and chewy," ha! It's because the batter was so thick and essentially gloopy from overmixing. Check out the video for how little I mix the batter.
Recipe
banana bread bites (high protein)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (1:1 gluten-free flour works too)
- ¼ cup fine-ground almond flour
- ¼ cup ground flax seeds (or hemp seeds)
- 1.25 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Wet Ingredients
- 1 mashed extra ripe banana
- ¼ cup diced Dutch Baby Gold Idaho® potato (about 4 baby potatoes)
- ¼ cup melted butter (or coconut oil)
- ¼ cup egg whites
- ½ tablespoon vanilla extract
- ¼ cup maple syrup (or agave)
- ¼ cup Greek yogurt (plain, any fat level)
- 3 tablespoon cup avocado oil (or vegetable oil)
Mix-ins
- ½ cups of chocolate chips or nuts
Yogurt Dip
- ½ cup plain Greek yogurt
- ½ cup whipped cream cheese
- 4 tablespoon maple syrup
Before you start!
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Instructions
- Peel and dice the ¼ cup diced Dutch Baby Gold Idaho® potato into ½" cubes. Place in a microwave-safe bowl covered with water. Microwave for 5 minutes. When done, drain the water and mash well with a fork.
- In a medium bowl, add the mashed Idaho® potatoes with the 1 mashed extra ripe banana and mix well. Then add the ¼ cup melted butter¼ cup egg whites, ½ tablespoon vanilla extract, ¼ cup maple syrup, ¼ cup Greek yogurt, and 3 tablespoon cup avocado oil. In another large bowl, mix together 1 cup all-purpose flour¼ cup fine-ground almond flour, ¼ cup ground flax seeds, 1.25 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Add the wet ingredients to your dry ingredients, then add your ½ cups of chocolate chips or nuts and gently fold until just incorporated. It's totally ok to still have some lumps; it'll continue to rehydrate while it sits.
- Preheat the oven to 350 degrees to let it preheat while the batter rehydrates. Prepare a mini muffin tin with foil liners or use a silicone baking mold.
- Scoop the batter into your mini muffin tin (this makes 20 bites), filling each one ¾ths of the way. Bake for 17-20 minutes or until golden brown and clean when a toothpick is inserted.
- Meanwhile, make the yogurt dip by using a hand mixer to combine the ½ cup plain Greek yogurt, ½ cup whipped cream cheese, and 4 tablespoon maple syrup. If it's too thin, leave it in the fridge to thicken up.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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