Indulge in these richly satisfying Banana Chocolate Protein Muffins, a perfect blend of flavor and nutrition that both kids and adults will love. Packed with ripe bananas, rich cocoa, and chocolate protein powder, these protein-rich muffins make for a wholesome snack or breakfast option that's incredibly easy to prepare.
If you love sweet chocolate treats, try my gluten-free chocolate sour cream pound cake and my chocolate pancakes.
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✔️ Why This Recipe is Great
Sunday Brunch Recipe: this is the perfect sweet treat to add to your breakfast repertoire, whether you're treating mom to a Mother's Day dessert or just adding to your list of favorite sweet breakfast recipes!
Kid-Friendly Recipe: I've been making variations of these protein muffins with my nephew, and I can confirm that they're so easy even a 9-year-old can do it. Just remember to supervise and help them get it out of the oven; muffins are fun to decorate, but they're still hot enough to burn you fresh from the oven.
🍌 Ingredients
Ripe Bananas: this is not a time to go green! Make sure your bananas are on the blacker side of yellow.
Chocolate Protein Powder: this is what gives that added boost to your banana chocolate protein muffins. I like Vital Proteins collagen powder for its added vitamin c and hyaluronic acid, and the general quality of the product & reputation of the brand.
Cacao Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Coconut Sugar: adds a toasty caramel note, though you can use regular sugar or allulose as a 1 to 1 swap.
Eggs: it's difficult to find eggless muffins recipes, but there are a few decent substitutes for eggs that would taste good in these chocolate muffins - chief among them the greek yogurt and flax egg options.
Vanilla Extract - you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Nut Butter: I like almond butter for the highest amount of protein, but peanut butter, cashew butter, or walnut butter would also work.
Apple Cider Vinegar: by interacting with the baking soda, this ingredient helps make fluffy chocolate muffins without impacting flavor.
See recipe card for exact ingredients and quantities.
🧁 How to Make Chocolate Protein Muffins (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking (image 1).
Step 2) In a blender or food processor, combine the bananas, nut butter, eggs, and vanilla extract. Blend until you get a smooth mixture (images 2, 3, & 4).
Step 3) Add the chocolate protein powder, gluten-free oats, cacao powder, coconut sugar, baking soda, and baking powder to the blender. Blend again until all ingredients are well incorporated (images 5, 6, & 7).
Step 4) Finally, add the apple cider vinegar and pulse a few times to mix it into the batter (images 8 & 9).
Step 5) Divide the batter evenly among the muffin cups, filling each about ¾ of the way full and then dropping some sugar-free chocolate chips into each one (image 10).
Step 6) Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7) Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
🌟 Variations
- Add Nuts: replace some of the chocolate chips with chopped walnuts or pecans for added crunch and healthy fats.
- Different Chips: if you prefer a slightly sweeter muffin, try using white chocolate or milk chocolate chips in place of semi-sweet.
- Spices: Enhance the flavor by adding a pinch of cinnamon or vanilla extract to the batter before putting them into the muffin tin.
- Coconut Flakes: Add unsweetened shredded coconut for a tropical twist.
Check out my protein hot chocolate to add another filling chocolate element to your next sweet breakfast.
❄️ Freezing and Reheating
If you find yourself with a stack of delicious banana chocolate muffins but can’t eat them all at once, freezing is a fantastic option! Start by allowing your muffins to cool completely on a wire rack; this prevents condensation and keeps them fluffy.
Once cooled, layer them in an airtight container with parchment paper in between each layer of muffins to avoid sticking. Don’t forget to label the container with the date—frozen muffins can last up to 2-3 months. For a quick reheat, simply place a muffin on a microwave-safe plate, cover it with a damp paper towel, and heat for about 20-30 seconds.
If you’re looking to serve a few muffins at once, preheat your oven to 350°F (175°C), arrange the muffins on a baking sheet, cover with foil, and warm them for 10-15 minutes. This method ensures they stay soft and delicious, just like freshly made!
👨🏻🍳 Expert Notes & Tips
Less Sugar: If you're watching your sugar intake, feel free to adjust the amount of coconut sugar, or substitute it with another sweetener of your choice, like allulose.
Gluten-Free Option: For those who are gluten-sensitive, make sure your oats are certified gluten-free to avoid cross-contamination.
No Blender: Don't have a blender? No worries! You can mash the bananas with a fork and mix all ingredients in a large bowl until well combined.
Storage: These muffins store well in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. They're also freezer-friendly, so you can enjoy them whenever the craving hits!
❓ Other Delicious Chocolate Desserts to Make
🙋 Frequently Asked Questions
Absolutely! You can use any flavor of protein powder you prefer, like as vanilla or chocolate, to customize the taste.
Yes, you can make them vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or using dairy-free yogurt.
Yes! Feel free to add mix-ins like nuts, seeds, or dried fruit to enhance the flavor and texture of the muffins - you could even mix in different options for each of the muffins in the batch.
Yes, these muffins are great for meal prep! You can make a batch ahead of time for quick breakfasts or snacks throughout the week.
Have you tried this recipe?
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📖 Recipe
Banana Chocolate Protein Muffins
Equipment
- oven
- blender or food processor
Ingredients
- 2 medium ripe bananas about 200g
- 1 cup chocolate protein powder can be plant-based for a vegan option
- ½ cup gluten-free oats about 40g
- 2 tablespoons cacao powder
- ¼ cup coconut sugar 50g
- ¼ teaspoon baking powder
- 2 large eggs substitute with flax eggs for a vegan version
- 1 teaspoon vanilla extract
- 1 cup nut butter of choice about 200g – almond, peanut, or cashew work great
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a blender or food processor, combine the bananas, nut butter, eggs, and vanilla extract. Blend until you get a smooth mixture.
- Add the chocolate protein powder, gluten-free oats, cacao powder, coconut sugar, baking soda, and baking powder to the blender. Blend again until all ingredients are well incorporated.
- Finally, add the apple cider vinegar and pulse a few times to mix it into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ of the way full and then dropping some chocolate chips into each one.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
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