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Chocolate Banana Protein Muffins Recipe

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3.9 from 13 reviews

These moist and rich Chocolate Banana Protein Muffins are a delicious blend of banana sweetness and chocolate decadence, all packed with protein to start your day right or enjoy as a satisfying snack. Made in just one bowl and baked to fluffy perfection, these muffins taste bakery-fresh and offer a nutritious, homemade alternative.

Ingredients

Wet Ingredients

  • 3 ripe bananas
  • 1 egg
  • 1/2 cup cane sugar or honey (optional)
  • 2/3 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup oil (avocado oil recommended)
  • 1/4 cup milk (whole milk recommended)

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 3 scoops chocolate protein powder (~3/4 cup)
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda

Add-ins

  • 2/3 cup mini chocolate chips
  • Cooking spray for muffin liners

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when the batter is mixed.
  2. Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas until smooth and free of large lumps.
  3. Combine Wet Ingredients: Use an electric hand mixer to beat in the egg, Greek yogurt, vanilla extract, and cane sugar or honey into the mashed bananas. Frequently scrape down the sides of the bowl with a rubber spatula to ensure an even mixture.
  4. Add Dry Ingredients: Add the all-purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda to the bowl. Mix again using the hand mixer until the batter is thick and well combined.
  5. Incorporate Oil and Milk: Slowly beat in the avocado oil and whole milk, mixing until the batter is luscious and smooth.
  6. Fold in Chocolate Chips: Gently fold in most of the mini chocolate chips, reserving some to sprinkle on top of the muffins before baking.
  7. Prepare Muffin Tin: Spray tall muffin liners generously with cooking spray and use a cookie scooper to evenly portion the batter into the muffin cups, filling each about three-quarters full.
  8. Add Topping: Sprinkle the reserved mini chocolate chips on top of each muffin for an extra chocolate burst.
  9. Bake: Bake for 22-28 minutes. To ensure even baking, rotate the muffin tin 180 degrees halfway through the cook time. Muffins are done when risen, and a toothpick inserted in the center comes out clean.
  10. Cool and Store: Allow the muffins to cool completely before removing them from the tin or covering. Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week to maintain freshness.

Notes

  • The cane sugar or honey is optional since the ripe bananas provide natural sweetness.
  • Rotate the muffin tin 180° halfway through baking to ensure even cooking as some ovens have hot spots.
  • Avoid overbaking to prevent dry muffins; protein muffins require careful timing to keep moistness.
  • Fill muffin cups no more than 3/4 full for proper rising and to avoid overflow.
  • Always spray muffin liners generously when baking with protein powder to prevent sticking.

Find it online: https://marthatasty.com/chocolate-banana-protein-muffins-recipe/