Chocolate Banana Protein Muffins
User Reviews
5.0
72 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
12
-
Calories
235 kcal
-
Cuisine
International
Chocolate Banana Protein Muffins
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These moist and rich Chocolate Banana Protein Muffins taste like they're fresh from the bakery, but are made in your kitchen in just one bowl. Light, fluffy, and decadent, they're a real treat that’s high in protein, too!
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Ingredients
- 3 ripe bananas
- 1 egg
- ½ cup cane sugar
- ⅔ cup Greek yogurt
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 3 coops chocolate protein powder ~¾ cup
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup oil I used avocado
- ¼ cup milk I used Fairlife whole milk
- ⅔ cup mini chocolate chips
- cooking spray
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, mash together 3 ripe bananas.
- Use an electric hand mixer to beat in egg, greek yogurt, vanilla extract, and sugar. Continuously scrape the sides of the bowl down to ensure everything is mixed well together.
- Add the dry ingredients to the bowl prior to mixing again: all purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix again until thick and combined.
- Slowly beat in oil and milk. Once the batter is luscious and smooth, fold in mini chocolate chips (save some for the tops of the muffins too!)
- Spray the muffin liners generously before using a cookie scooper to spoon batter into each muffin cup. I use taller liners to accommodate the rise of the muffin! Top each muffin with more chocolate chips prior to baking.
- Bake for 22-28 minutes or until the muffins are risen perfectly and toothpick comes out clean (careful to not overbake). Turn the muffin tin 180 degrees half way through to ensure a consistent bake throughout!
Equipments used:
Notes
- Store in an airtight container or baggie on the counter for 3-4 days or in the refrigerator for one week. Let cool completely before covering to avoid condensation build up inside the container, which'll leave you with a soggy muffin.
- Tips for success:
- YOU MUST DO A 180 IN THE OVEN FOR EQUAL COOKING! My gas range favors the back leaving the front not always the same doneness – I promise it makes them better!!
- Do not over bake! Protein muffins are tricky as the need to rise uniformly but also if you over bake them, they’ll be quite dry and not enjoyable.
- Avoid over-filing. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
- ALWAYS, ALWAYS spray muffin liners with cooking spray when baking with protein powder!
- YOU MUST DO A 180 IN THE OVEN FOR EQUAL COOKING! My gas range favors the back leaving the front not always the same doneness – I promise it makes them better!!
- Do not over bake! Protein muffins are tricky as the need to rise uniformly but also if you over bake them, they’ll be quite dry and not enjoyable.
- Avoid over-filing. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
- ALWAYS, ALWAYS spray muffin liners with cooking spray when baking with protein powder!
Nutrition Information
Show Details
Serving
1 muffin
Calories
235kcal
(12%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
18mg
(6%)
Sodium
261mg
(11%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 235kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 261mg | 11% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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