High Protein Banana Muffins with Chocolate Chips

Banana muffins with chocolate chips stacked on a wire rack.

High Protein Banana Muffins with Chocolate Chips

easyhealthyrecipes.com/high-protein-banana-muffins/

These High Protein Banana Muffins contain 5g of protein each, and are totally refined sugar free! All you need to do is decide if you're going to bake them plain, or with added chopped nuts or chocolate chips!

Prep: 20

Cook: 22

Cooling Time: 10

Total: 52

Recipe makes approximately 12

Ingredients Needed

Wet

1 ¼ cups very ripe mashed bananas (about 3 large)
2 large eggs
⅓ cup Greek yogurt (whole-milk works best for moistness)
¼ cup maple syrup (or honey)
¼ cup neutral oil (canola, avocado, melted coconut — adds fat for moist crumb)
1 teaspoon vanilla extract

Dry

½ cup vanilla protein powder (try whey or pea protein with sweetener — too much can dry out the muffins)
¾ cup all-purpose flour (or whole wheat pastry flour, or ½ cup oat flour + ¼ cup AP flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon salt

Optional Add-Ins

½ cup chocolate chips or chopped nuts
1-2 tablespoons unsweetened applesauce (if batter looks dry)

Get Recipe Ingredients

Instructions

Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners and lightly spray with oil (protein baked goods tend to stick).
In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup (or honey), oil, and vanilla until smooth.
In a separate bowl, whisk flour(s), protein powder, baking powder, baking soda, cinnamon, and salt.
Gently fold dry into wet just until combined. Over-mixing leads to tougher muffins. Fold in chocolate chips or nuts, if using.
Divide batter evenly between the prepared liners (about ¾ full). Bake 18–22 minutes — until a toothpick comes out clean or with moist crumbs (don’t overbake!)
Let the muffins cool in pan 10 min, then transfer to a rack. They will continue to set as they cool, so don't worry if they feel a little soft!

Recipe Notes

Don't over-mix: Be sure not to over-mix the muffins, you want the wet and the dry ingredients to be just combined. Mixing forms gluten which will make your muffins dry, dense and chewy, not light and tender.

Freeze bananas going bad: As bananas start to go bad in the bowl, freeze them whole in a ziplock bag and thaw them for these muffins — they'll just slip out of their skins ready to mash, just don't be put off by the fact the skins will go totally black in the freezer, this won't impact the flavor of the banana!

Storage: Muffins are best enjoyed the day they are made, but leftover banana muffins freeze well in a ziplock bag, ready for thawing individually whenever muffin cravings strike!

Nutrition Info (Approximate)