Chocolate Banana Protein Muffins

These delicious Chocolate Banana Protein Muffins are a perfect way to start your day or enjoy as a healthy snack. Packed with ripe bananas, protein powder, and dark chocolate chips, they're moist, flavorful, and incredibly satisfying.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

3 large bananas Ensure they are very ripe for natural sweetness and moisture.
2 large eggs Use eggs at room temperature for better incorporation.
120 ml plain Greek yogurt Adds moisture and a protein boost.
60 ml maple syrup or honey Choose your preferred natural sweetener.
60 ml melted coconut oil Melted and slightly cooled before adding to the wet ingredients.
1 tsp pure vanilla extract Enhances the overall flavor profile.
150 g oat flour Provides a tender texture and subtle flavor.
60 g chocolate protein powder Use your favorite brand for a boost of protein and chocolate flavor.
1 tsp baking soda Helps the muffins rise by reacting with acidic ingredients.
0.5 tsp baking powder Provides additional lift, ensuring light and fluffy muffins.
0.25 tsp salt Balances the sweetness and enhances all the flavors.
85 g dark chocolate chips Fold into the batter and reserve some for topping.

Equipment

Muffin Tin
Muffin Liners
Large mixing bowl
Whisk
Spatula
Ice Cream Scoop

Method

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners. Mash the very ripe bananas thoroughly in a large mixing bowl until relatively smooth with a few small lumps.
To the mashed bananas, add the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until well combined and smooth.
In a separate, medium-sized bowl, whisk together the dry ingredients: the oat flour, protein powder, baking soda, baking powder, and salt. Ensure they are evenly distributed.
Pour the dry ingredients into the wet ingredients. Gently fold the mixture together with a spatula, stopping as soon as no streaks of dry flour remain. Avoid overmixing.
Once the batter is just combined, fold in most of the dark chocolate chips, reserving a small handful for sprinkling on top. Divide the batter evenly among the 12 muffin liners, filling them about 3/4 full. Top each with the reserved chocolate chips.
Bake for 20-22 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean (excluding melted chocolate). Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy these muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage. Don't overmix the batter for the most tender results.