Chocolate Banana Protein Muffins
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
235 kcal
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Cuisine
International
Chocolate Banana Protein Muffins
Description
These muffins combine mashed ripe bananas, egg, Greek yogurt, cane sugar, and vanilla extract as the wet base. Dry ingredients include all-purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda for rise. Oil and milk are beaten in slowly for smooth batter. Mini chocolate chips are gently folded in and sprinkled on top before baking in a sprayed muffin tin with tall liners to accommodate rise.
The batter bakes at 350°F for about 22-28 minutes. Turning the pan halfway through baking ensures even temperature exposure to avoid uneven rising or dryness. The result is a moist, luscious muffin combining the sweetness and natural moisture of bananas with the chocolate depth from cocoa and chips.
These muffins suit on-the-go breakfasts or snacks with a protein boost. Proper storage in airtight containers preserves freshness up to a week refrigerated or several days at room temperature.
Precise filling of muffin cups (about ¾ full) promotes proper rising. Avoid overbaking to maintain tenderness. Always spray muffin liners to prevent sticking, especially when using protein powder.
Ingredients
- 3 banana ripe
- 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 neutral cooking oil I used avocado, generic cooking oil
- 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!
Notes
- Rotate the muffin tin 180 degrees halfway through baking for even cooking.
- Fill muffin cups three-quarters full to allow proper rise without spilling.
- Avoid overbaking, as protein muffins can become dry if baked too long.
- Spray muffin liners thoroughly to prevent sticking due to protein powder.
- Store muffins in an airtight container at room temperature for 3-4 days or refrigerate up to one week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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