These banana chocolate protein muffins are moist and tender with the perfect amount of sweetness from the bananas, maple syrup, and chocolate chips. They’ll satisfy your sweet tooth instantly, yet are made with simple, wholesome ingredients. Best of all, they’re a source of protein, fiber and healthy fats for a balanced and satisfying snack! {Gluten-free & Vegetarian}
Table of Contents
Moist Chocolate Banana Protein Muffins
As a Dietitian mom, I always love to always have a stash of healthy muffins on hand. They’re so simple to make, taste delicious, and are so handy as a grab and go option on those busy mornings or for midafternoon snacks!
Unlike regular muffins from a bakery or grocery store, these delicious muffins are made to be nutritionally balanced.
Thanks to the natural sweeteners, fiber-rich flours, and extra protein, they will help keep you full for longer while keeping your blood sugar stable. Perfect for kids, busy parents, and anyone in-between!
If you’re looking for more protein muffin recipes, you’ll also love these Banana Protein Muffins and Kodiak Protein Muffins!
Elysia’s Recipe Recap
Texture: Moist and tender with little bursts of chocolate
Taste: Rich chocolate flavor with sweet banana
Ease: Super simple recipe! They freeze really well too, so you can even make a double batch!
Nutritional Benefits: These banana chocolate chip protein muffins are naturally sweetened and a source of both fiber and protein. Plus, they have a fair amount of healthy fats from the almond flour and antioxidants from the dark chocolate!
Would I make these again? Absolutely – we love the chocolate banana flavor combo. My kids go nuts for these too!
Ingredient Notes
- Oat flour: Oat flour has a mild, nutty flavor and helps absorb all the moisture in this recipe.
- Super fine blanched almond flour: I love adding almond flour to muffins because it’s high in protein and fiber and has a lovely flavor.
- Vanilla or chocolate protein powder: For an extra protein boost, add your favorite protein powder. This acts like flour in this recipe and adds extra sweetness, so be sure not to skip it!
- Unsweetened cocoa powder: For a rich, chocolate flavor.
- Baking powder & soda: We’ll use both baking powder and baking soda to make sure the muffins rise really nicely.
- Mashed bananas: Use over ripe bananas for the very best sweetness and to help get that ultra-moist texture.
- 0% Greek yogurt: For a little extra protein and to make the muffins soft and tender. The yogurt will hydrate the dry ingredients.
- Pure maple syrup or honey: Either option will do here, or your favorite liquid sweetener.
- Eggs: To help bind the muffin batter together and offer a nice, light texture.
- Chocolate chips: We love adding chocolate chips to banana bread because you get a little extra texture and sweetness. Feel free to use semi-sweet or dark chocolate chips or even use sugar-free chocolate.
- Flaky sea salt (optional): Salt brings out flavor and can actually make foods taste sweeter! Sprinkle a little over the tops of the muffins before baking.
Step-by-Step Instructions
- Preheat oven to 350 degrees F. Spray a regular sized muffin tin with non-stick cooking spray or line with silicone liners.
- In a large bowl, combine the oat flour, almond flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
- In a high-speed blender, combine the banana, Greek yogurt, honey or maple syrup, eggs, and vanilla extract.
- Pour the blended mixture into the dry ingredients and mix until combined.
- Stir in the chocolate chips until evenly distributed.
- Divide batter equally among the muffin cups, filling about 3/4 of the way full.
- Sprinkle each muffin with a few extra chocolate chips and a bit of flaky sea salt, if desired.
- Bake for 18-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch.
- Let the muffins cool completely before removing them from the tin.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- For best results, use overripe bananas for these muffins as they’re naturally sweeter and will lend a better flavor.
Recipe FAQs
Over the years, I’ve sampled many different types of protein powder and added them to my recipes. My favorite protein powder right now is actually a vegan brand called GoodProtein and it works really well in most recipes. If you want to give them a try, use code ELYSIAC30 to save 30% on your first order! Otherwise, you can use your favorite whey protein powder and it should do the trick!
These protein chocolate banana muffins were only tested with a combination of oat and almond flour and may not work as well with other flours, so I recommend sticking to the recipe.
Although you can always make muffins with your favorite banana bread recipe, the same doesn’t always work for converting muffin recipes to bread. It’s best to stick to regular or mini muffins, although it would probably work for mini loaves!
Storage Guidelines
Allow the muffins to cool to room temperature, then transfer to an airtight container and store at room temperature for 3-5 days. For longer storage, freeze the leftovers in Ziplock bags. They’ll stay fresh with up to 3 months in the freezer.
Serving Suggestions
Although each moist chocolate banana protein muffin contains a fair amount of protein and fiber, they aren’t quite enough to serve as a complete meal on their own.
They’re best served as a healthy snack or in addition to full meal. For breakfast, you can serve them with yogurt or cottage cheese and sliced banana or offer them as a high protein snack when your energy starts to fade midday. They taste delicious with a drizzle of natural peanut butter too!
Recipe Variations
- Vegan: Use plant-based Greek yogurt and replace the eggs with flax eggs.
- Make mini muffins: For a bite-sized treat, bake the muffin batter in a mini muffin pan for about 12-15 minutes.
- Increase the nutrients: Feel free to add a tablespoon of ground flax seeds for an extra boost of healthy fats and fiber.
More Healthy Muffin Recipes
- Blueberry Protein Muffins
- Apple Cinnamon Protein Muffins
- Banana Muffins with Applesauce
- Gluten-Free Apple Cinnamon Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Banana Chocolate Protein Muffins
Ingredients
- 3/4 cup oat flour
- 3/4 cup super fine blanched almond flour
- 1/2 cup vanilla or chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed banana (about 2 very large overripe bananas)
- 3/4 cup plain 0% Greek yogurt
- 3 tablespoons maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, plus a few extra for sprinkling on top
- Sprinkle of sea salt (optional)
Instructions
- Preheat oven to 350 degrees F. Spray a regular sized muffin tin with non-stick cooking spray or line with silicone liners.
- In a large bowl, combine the oat flour, almond flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
- In a blender, combine the banana, Greek yogurt, honey or maple syrup, eggs, and vanilla extract.
- Pour the blended mixture into the dry ingredients and mix until combined.
- Stir in the chocolate chips until evenly distributed.
- Divide batter equally among the muffin cups, filling about 3/4 of the way full. Sprinkle each muffin with a few extra chocolate chips and a bit of flaky sea salt, if desired.
- Bake for 18-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch. Let the muffins cool completely before removing them from the tin.
Notes
- For best results, use overripe bananas for these muffins as they’re naturally sweeter and will lend a better flavor.
Leave A Review: