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.
