Banana Protein Muffins

Erin Indahl-Fink

Looking for a banana protein muffin recipe that actually tastes good? These moist, delicious high protein banana muffins are a great low-sugar healthy option for when you're craving muffins. The perfect banana chocolate chip protein muffin recipe.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings muffins

Calories 142 kcal

Equipment

Muffin Pan This Non-Stick Muffin Pan by Wilton is fantastic for muffins and cupcakes!
Silicone Baking Cups With these non-stick silicone baking cups muffins slide right out!

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Serving: 1gCalories: 142kcalCarbohydrates: 25gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 105mgFiber: 2g

Keyword banana protein muffins, high protein banana muffins, banana chocolate chip protein muffins

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