Look for a banana protein muffins recipe that actually tastes good? Look no further, these high protein banana muffins are super moist and completely delicious. These banana chocolate chip protein muffins are made with good quality ingredients, no refined sugar and come in at 8 grams of protein per muffin!
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Do you love grabbing a muffin at your local coffee shop, but often shocked to see their muffins are loaded with refined sugar and often have over 500 calories? Have no fear, you can still enjoy a delicious muffin with your coffee without all the extra calories, sugar and junk ingredients.
These banana protein muffins will quickly become your new best friend when it comes to having a healthy snack on hand. These high protein muffins are made without oils or refined sugar, but still offer amazing flavor and are wonderfully moist.
In this post I’ll show you exactly what ingredients you’ll need, how to bake, and best of all how to meal prep these yummy muffins as snacks for later.
What do I need to make banana protein muffins?
- Oat flour – there’s no need to go out and buy expensive oat flour. You can easily make oat flour at home by simply blending dry oatmeal in a blender or food processor. It’s a very simple process and it only takes moments to do.
- Vanilla protein powder – I use and love Orgain Vanilla protein powder. It has a great flavor and bakes well. We also love it in protein oatmeal as well as for making protein smoothies.
- Granular Monk Fruit Sweetener – I use and love Whole Earth granular monk fruit and stevia sweetener. It’s great for baking and I use it in everything from overnight oats to sweetening my coffee.
- Baking Powder – preferred leavening, this will help the muffins rise slightly while baking.
- Salt – don’t leave this it. It is essential in helping balance the flavors and sweetness of the muffins.
- Milk – I used unsweetened vanilla almond milk, however feel free to use any dairy or plant-based milk you prefer.
- Plain Greek yogurt – I use and love Fage 2% or 5% Greek yogurt. This will help keep the muffins wonderfully moist!
- Egg – an egg is essential in this recipe, as it helps bind the muffins so they don’t fall apart. If your diet prevents you from consuming egg, you can substitute a flax egg.
- No sugar added chocolate chips – there are now many great no refined sugar chocolate chips on the market. Two of my favorites are Lily’s No Sugar Added Dark Chocolate Chips and Hu Kitchen Chocolate Chips.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make oat flour?
Oat flour can be easily made by placing dry rolled oats (oatmeal) into a blender or food processor, and blending for 45-60 seconds on medium high speed. Blend until the oats become a coarse flour. Make sure to measure the oat flour after it has been blended, as the consistency will change.
This is the Blender I use almost DAILY! Everything from smoothies, to cocktails, to waffle and muffin batter and even nut butter, this ultrapowerful blender creates an amazing puree every time. It’s very durable and made to last!
How do I make protein muffins?
To make protein muffins, start by mixing the dry ingredients and the wet ingredients separately.
Mix the dry ingredients; oat flour, protein powder, sweetener, baking power and salt in a large mixing bowl.
In a separate bowl mash the ripe bananas well. Add in the milk, Greek yogurt, vanilla and egg. Whisk these ingredients together until well combined. Pour into the dry ingredients.
Using a rubber scraper, mix the dry and wet ingredients together until the batter is smooth.
To the muffin batter, fold in the chocolate chips. The batter is now ready to be added to your muffin tin / baking cups.
Ingredient Substitutions and Recommendations for these banana chocolate chip protein muffins:
- Flour Options – other flours that can be used are whole wheat flour or unbleached all-purpose flour. I have not tested this recipe with almond flour.
- Yogurt – I use and prefer a 2% or whole 5% yogurt for this recipe, as the fat helps the muffins stay moist without having to use oil or butter. You could also use a vanilla yogurt, just be sure to check the label for any added refined sugar.
- Milk – I used unsweetened vanilla almond milk to keep the calories low. However, another good option would be a whole or 2% dairy milk, as this will help increase the protein content. You can use any dairy or plant-based milk that you prefer or that your diet necessitates.
- Mix-In Options – other muffin mix-in’s include chopped walnuts, almonds, pecans or a 1/2 cup of your preferred nut butter. You could also top each muffin with a banana slice.
Fill each muffin cup nearly full with batter. Top each muffin with additional chocolate chips, if you like.
These banana chocolate chip protein muffins are ideal for freezing. Once the muffins are done baking, let cool completely to room temperature, wrap individual and store in a freezer bag or container. The muffins will last up to 3 months frozen.
My favorite tools for making muffins:
- I highly recommend these mutil-color Silicone Baking Cups. They are reusable, wash easily and your muffins slide right out with zero sticking. There is no need for non-stick spray or paper liners that end up in the trash.
- A good quality muffin / cupcake pan. I’ve had my Wilton Muffin Pan for years, and it has really held up well over time. I have two, and they are used very regularly. Great for muffins, cupcakes, baked egg cups and baked oatmeal.
Frequently asked questions about muffins:
For a medium sized grocery store or coffee shop banana nut muffin, they average around 450 calories, 28-40+ grams of sugar, 23 grams of fat per muffin.
There are approximately 9 grams of protein in a homemade banana protein muffin.
Depending on the flavor, Dunkin’ Donuts muffins have a sugar content of 44-50 grams of sugar per muffin. Their blueberry muffin has 44 grams of sugar, their coffee cake muffin has 50 grams of sugar, and their chocolate chip muffin has 49 grams of sugar.
Depending on the ingredients used, this homemade banana chocolate chip protein muffin has 142 calories.
Could you use more ideas for using over-ripe bananas? Check out our other recipes that use ripe bananas:
- Banana Blueberry Oatmeal Muffins
- Purple Ribbon Banana Bread – a big-time reader favorite that has been pinned over 1 million times!
- 4 Ingredient Oatmeal Cookies
- Sugar-Free Healthy Chocolate Oatmeal Cookies
- Strawberry Banana Bread
- Cinnamon Swirl Banana Bread
- Double Chocolate Banana Bread
- Chocolate Covered Banana Bites
If you loved this protein muffin recipe, check out some of our other muffin recipes and ideas:
- 2 cups oat flour
- 1/2 cup vanilla protein powder (I like Orgain Vanilla Protein Powder)
- 1 Tablespoon granular monk fruit sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed (about 1 1/2 cups mashed banana)
- 1 cup unsweetened vanilla almond milk (or your preferred milk)
- 1/2 cup plain Greek yogurt
- 1 large egg
- 2/3 cup no sugar added chocolate chips, divided
- Preheat oven to 350 degrees. Line a muffin pan with silicone baking cups or paper liners. Set prepared pan aside.
- In a large mixing bowl, combine the dry ingredients; oat flour, protein powder, sweetener, baking powder and salt. Whisk together to combine. Set aside.
- In a smaller mixing bowl, combine the wet ingredients; mashed bananas, milk, Greek yogurt, vanilla and egg. Whisk together well. Pour into the dry ingredients. Using a rubber scraper, mix the wet and dry ingredients together until smooth. Batter will be slightly thick.
- Fold in 1/2 cups of the chocolate chips into the batter, making sure to reserve the last of the chocolate chips for topping the muffins.
- Using a ladle or large ice cream scoop, fill each muffin cup nearly full. Top each muffin with the remaining chocolate chips.
- Bake muffins at 350 degrees for 28-30 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Remove from oven and let cool before serving. Enjoy right away or wrap and freeze for later.
Preferred products I like for this recipe:
- Protein Powder: I use and love Orgain Vanilla Protein Powder.
- Whole Earth Granular Monk Fruit Sweetener
- Fage 2% Greek Yogurt
- No Sugar Added Chocolate Chips: Lily's Dark Chocolate Baking Chips or Hu Kitchen Chocolate Chips.
Freezing: These muffins are ideal for freezing. For best results, wrap in press-and-seal wrap, and store the muffins in a freezer bag or container. Muffins will last for up to 3 months frozen. To defrost in microwave, use defrost setting for 60 seconds. Then heat for another 20-30 seconds.
Storage: Muffins can be left out at room temperature, however they will only keep for 1-2 days. If you want muffins to last longer, store in the refrigerator in an airtight container or freeze.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 105mgCarbohydrates: 25gNet Carbohydrates: 22gFiber: 2gSugar: 0gProtein: 8g