These Chocolate Banana Protein Muffins are the perfect quick breakfast or snack to keep around. They are moist, decadent, and high in protein, too!
My whole family loves these muffins. They are made in one bowl and come together so quickly. We make these multiple times a month and are great for busy mornings, school snacks, a mid morning or afternoon treat, drop off to a friend- they are simply the best for any occasion.
Here is what you’ll need!
A few ripe bananas, eggs, yogurt & a handful of pantry items you most likely already have around, and these muffins will be ready in no time.
- Very ripe bananas. If your bananas are quite small, feel free to toss another one in there.
- Greek yogurt. You can also use plain whole milk yogurt, however, I like the added protein that greek yogurt adds.
- Eggs. We use 3 eggs in this recipe to add some extra protein.
- Maple syrup. (You can sub equal amount of brown sugar or coconut sugar)
- Butter. You can also sub coconut oil or applesauce in place of butter.
- Vanilla extract.
- All purpose flour. *see note section on the recipe card for grain free options
- Baking powder.
- Baking soda.
- Cocoa powder.
- Collagen protein or any protein of choice.
- Cinnamon.
- Salt.
- Chocolate chips.
Chocolate Banana Protein Muffins
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 14 muffins
Ingredients
- 2 large very ripe bananas, mashed
- 1 cup greek yogurt
- 3 eggs
- 1/2 cup maple syrup (can sub equal amount of brown sugar or coconut sugar)
- 1/2 cup melted butter
- 2 tsp vanilla extract
- 1 1/2 cup all purpose flour *see notes for grain free options
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 1/4 cup collagen protein, unflavored
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips plus 1/4 cup for topping
Instructions
- Preheat oven to 375 degrees and line muffin pan with parchment liners.
- In a large mixing bowl, mash the bananas then whisk in the eggs and add in remaining wet ingredients; greek yogurt, maple syrup, butter, and vanilla. Stir until smooth and creamy.
- Add in flour, baking powder, baking soda, cocoa powder, collagen powder, cinnamon and salt; mix.
- Fold in 1/2 cup chocolate chips then add to prepared muffin pan (fill each up almost to the rim) and add remaining chocolate chips to the tops. Bake for 20-22 minutes, or until toothpick inserted comes out clean. Let cool for a few minutes and enjoy!
Notes:
*For gluten free, you can substitute a 1:1 gluten free all purpose flour. Bob’s red mill makes a really great one.
*For grain-free, you can substitute 1 cup almond flour with 1/4 cup coconut flour. These flours are more dense than all purpose, so I would suggest baking 5-10 minutes longer, until cooked through.
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