Are you a fan of chocolate and banana? If so, you’ll love this recipe for banana chocolate protein muffins. These muffins are deliciously moist, flavorful, and packed with protein and other wholesome ingredients, making them a healthy treat you can enjoy indulging in.

Biting into one of these muffins is like experiencing a little slice of heaven. The sweetness of the ripe bananas is perfectly balanced with the chocolate chips’ richness, and warm spices like cinnamon and ginger add depth and complexity to the flavour profile of a healthy muffin. And with the bonus of protein powder, these muffins are a perfect breakfast or snack option for anyone looking to boost their protein intake.

But these muffins aren’t just healthy and delicious – they’re also straightforward. With a few simple ingredients and a little time, you can have a batch of warm, fragrant muffins straight from the oven. The crumbly topping adds a perfect crunch and sweetness that takes these healthy muffins to the next level.

So whether you’re looking for a tasty and satisfying breakfast option or a sweet snack to enjoy any time of day, these banana chocolate protein muffins will hit the spot. So get ready to fall in love with every bite!

Everything to LOVE about these BANANA chocolate protein MUFFINs

These Banana Chocolate Protein Muffins are the perfect healthy snack or breakfast option for anyone looking for a protein-packed treat. Made with ripe bananas, vanilla protein powder, and chocolate chips, these muffins are both moist and flavorful. Adding cinnamon and ginger gives them a warm and cozy flavour that pairs perfectly with sweet chocolate chips.

These muffins are also low in carbs and protein, making them an ideal choice for anyone following a low-carb or high-protein diet. Coconut oil adds a subtle tropical flavour and healthy fats, while the crumb topping gives them a satisfying crunch. Using stevia instead of sugar keeps them low in calories and makes them a guilt-free indulgence.

Whether you’re a busy mom looking for a quick breakfast on the go or an athlete looking for a post-workout snack, these Banana Chocolate Protein Muffins will satisfy you. They are easy to make, gluten-free, and can be customized to fit your individual preferences. Make a batch at the beginning of the week for a grab-and-go breakfast or snack, or enjoy them as a delicious and healthy treat any time.

What makes these protein muffins healthy?

Firstly, using vanilla protein powder increases the protein content of these muffins. Protein is an essential nutrient that helps to build and repair muscle tissue, boost metabolism, and promote feelings of fullness. When you consume protein powder, it can help to curb your appetite and reduce your overall calorie intake, which can lead to weight loss over time.

Additionally, protein powder can help to increase your muscle mass and improve your body composition. This is important because muscle tissue burns more calories than fat tissue, so the more muscle you have, the higher your metabolism will be. This can help you to burn more calories even when you’re not exercising.

Secondly, the recipe uses ripe bananas. Bananas are a good source of potassium, vitamin C, and vitamin B6. These nutrients are essential for overall health and can support weight loss and exercise by promoting healthy immune function and energy levels.

Adding coconut oil provides a source of healthy fats that can help improve heart health and boost brain function. Coconut oil is also high in medium-chain triglycerides (MCTs), which can help boost metabolism and promote weight loss.

Thirdly, this recipe uses stevia instead of sugar to sweeten the muffins, reducing the overall calorie and carbohydrate content.

Finally, these Banana Chocolate Protein Muffins are a healthier alternative to traditional muffins that are often high in sugar and refined flour. Including cinnamon and ground ginger provide a warm and cozy flavour that pairs perfectly with the chocolate chips. At the same time, the crumble topping adds a satisfying crunch.

These Banana Chocolate Protein Muffins are a delicious and healthy option for a quick breakfast or snack. They are easy to make, customizable, and provide essential nutrients while satisfying your sweet tooth.

Nutritional Information based on 12 servings/muffins:

Calories: 308 Total Fat: 15g Saturated Fat: 9g Cholesterol: 21mg Sodium: 271mg Total Carbohydrates: 36g Dietary Fiber: 3g Total Sugars: 13g Protein: 8g

Ingredients for this Healthy Banana Chocolate Protein Muffin

Dry ingredients:

All-purpose flour
Vanilla protein powder
Baking soda
Baking powder
Cinnamon
Ground ginger
Stevia
Chocolate chips

Wet ingredients:

Ripe bananas, mashed
Pure vanilla extract
Egg
Coconut oil melted

Crumble topping (optional):

All-purpose flour
Coconut sugar
Unsalted butter melted
Cinnamon

What Kind Of Protein Powder Should I Use?

The recipe calls for vanilla protein powder, which you can use in this recipe. For example, you can use vanilla protein powder like whey or casein or plant-based powders like pea or soy protein.

Here is some information that can help you make an informed choice.

Whey protein powder is the most popular and commonly used protein powder, an excellent choice for this recipe. It’s derived from milk and is a complete protein containing all the essential amino acids your body needs. It’s also easily digestible and quickly absorbed by the body, making it an ideal post-workout snack.

Casein protein powder is another type of protein powder derived from milk. It’s a slow-digesting protein that’s commonly used as a meal replacement. So if you’re looking for a more filling snack that will keep you satiated for longer, casein protein powder might be the way to go.

Plant-based protein powders are becoming increasingly popular, especially among vegans and vegetarians. They’re made from various plant sources, such as soy, peas, brown rice, and hemp. These protein powders are a great alternative if you’re lactose intolerant or have dietary restrictions.

Ultimately, the type of protein powder you choose will depend on your preference and dietary requirements. Selecting a high-quality protein powder free from artificial sweeteners, fillers, and preservatives is essential. Opt for a protein powder that’s minimally processed and has a short ingredient list.

Regarding this Banana Chocolate Protein Muffin recipe, using a protein powder can help boost the protein content in banana muffins and make them a more filling snack. So, choose the suitable protein powder for you and get baking!

Substitutions for this Easy Banana Chocolate Protein Muffins Recipe

Whole wheat flour can be substituted for all-purpose flour for a healthier option.
Honey or maple syrup can be used instead of stevia as a natural sweetener.
You can replace coconut oil with olive oil or unsweetened applesauce to reduce the amount of saturated fat.
Chocolate protein powder can be replaced with vanilla protein powder if you want a more chocolatey result. Adding a tablespoon of cacao powder also will make it chocolatier!
If you don’t have vanilla protein powder, you can use unflavored or omit it entirely.
You can replace the egg with a flax or chia egg for a vegan version.
Instead of chocolate chips, you can use raisins, chopped nuts, or dried fruit.
You can use brown or granulated sugar for the crumble topping if you don’t have coconut sugar.
Ground nutmeg can be used instead of ginger for a different flavour profile.

Remember that these substitutions may slightly change the taste and texture of the muffins. Experimenting and finding what works best for your preferences and dietary needs is best.

My bananas aren’t ripe… can I still make these Banana Chocolate Protein Muffins?

It’s best to use ripe bananas for this muffin recipe as they will provide natural sweetness and moisture. However, if your bananas are not quite ripe yet, there are a few things you can do to help ripen them quickly:

Place the bananas in a brown paper bag: This will help trap the ethylene gas that the bananas produce, which helps speed up the ripening process.
Place the bananas in a warm area: Bananas will ripen faster in a friendly environment, so placing them in a sunny spot or near a heat source can help speed up the process.
Use the oven: You can also try roasting the bananas in the oven to help soften them and bring out their natural sweetness. Place the unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-20 minutes or until the skins turn black.

If you’re in a hurry, you could use a banana substitute like unsweetened applesauce or mashed sweet potato. However, this will slightly change the banana flavour and texture of the muffins.

How do I store these protein muffins?

To store these banana chocolate protein muffins, allow them to cool completely and then transfer them to an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.

You can freeze the muffins if you want to store them for over a week. To freeze, wrap each muffin individually in plastic or aluminum foil, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.

To thaw the frozen muffins, take them out of the freezer and let them come to room temperature for about an hour before eating. You can also reheat them in the oven or microwave if you prefer warm.

Chef Baking Notes

Measure ingredients accurately: Accurate measurements are crucial in baking. Use measuring cups and spoons for dry and wet ingredients, respectively.

Use ripe bananas: Make sure to use ripe bananas for the best flavour and texture in your muffins. They should be soft and easily mashed with a fork.

Mix ingredients gently: Be sure to mix the ingredients gently and just until combined. Overmixing can result in harsh and dry muffins.

Preheat your oven: Before you start baking, ensure that your muffins bake evenly.

Adjust baking time: Baking time can vary depending on the oven and the size of the muffins. Keep an eye on the muffins and adjust the baking time as needed. To check if they’re done, insert a toothpick into the center of a muffin, and if it comes out clean, they’re ready.

Don’t overbake: Keep an eye on your muffins while baking. Overbaking can result in dry and tough muffins. Test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, the muffins are ready.

Let them cool: Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. This will prevent them from sticking to the muffin tins’ paper liners and falling apart.

Customize the recipe: Feel free to customize the recipe to your liking. You can add nuts or dried fruit or swap the dark chocolate or chips for white, mini chocolate, or butterscotch chips. You can adjust the sweetness level by adding more or less stevia or sugar.

Protein Muffins flavour substitution suggestions:

Peanut butter swirl: Swirl a spoonful of peanut butter into the batter before baking for a delicious protein-packed twist.
Blueberry bliss: Fold fresh or frozen blueberries into the batter for sweet-tart flavour and added antioxidants.
Chia seed crunch: Sprinkle a tablespoon of chia seeds on top of each muffin before baking for added fibre and crunch.
Nutty goodness: Add chopped nuts, such as almonds or walnuts, to the batter for an extra dose of healthy fats and crunch.
Raspberry jam surprise: Add a dollop of raspberry jam to the center of each muffin before baking for a sweet surprise in every bite.
Chocolate peanut butter heaven: Top each muffin with a drizzle of melted chocolate and a spoonful of peanut butter for a decadent and satisfying treat.
Orange zest explosion: Add the zest of one orange to the batter for a bright and citrusy flavour boost.
Cinnamon sugar delight: Mix a tablespoon of cinnamon and sugar and sprinkle on top of each muffin before baking for a sweet and spicy topping.
Apple pie spice: Mix a teaspoon of apple pie spice into the batter for a cozy and comforting flavour profile.
Savoury twist: Swap the chocolate chips for flavorful ingredients such as diced ham or grated cheddar cheese for a delicious and unexpected twist on this classic recipe.

If you love these healthy Banana Chocolate Protein Muffins, you may also enjoy these other healthy recipes!

Easy Banana Chocolate Protein Muffins Recipe For Breakfast And Snacks

This recipe is for Healthy Banana Chocolate Protein Muffins that are both nutritious and delicious. Made with vanilla protein powder, ripe bananas, coconut oil, and chocolate chips, these muffins are a great way to start your day or fuel up after a workout. The muffins are also topped with a tasty crumble made from whole wheat flour, coconut sugar, cinnamon, and melted butter.

Not only do these muffins taste great, but they also have several health benefits. The protein powder provides an extra boost of protein which can aid in weight loss and muscle building. The use of coconut oil provides healthy fats and can also help to improve cholesterol levels.

These muffins are easy to make and can be customized to your liking by adding different toppings or flavor swaps. They can be stored in an airtight container for several days and are perfect for meal prepping or on-the-go snacks. Whether you're looking for a quick breakfast option or a healthy snack, these Banana Chocolate Protein Muffins are a great choice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Course Breakfast, Snack

Cuisine American, British

Servings 12 muffins

Ingredients

2 cups all purpose flour
½ cup vanilla protein powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, ground
½ tsp ginger, ground
1 cup stevia
3 pcs ripe bananas, mashed
1 tsp pure vanilla extract
1 pc extra large egg
½ cup coconut oil,, melted
½ cup chocolate chips

For the Crumble Topping:

¼ cup flour
¼ cup sugar
2 tbsp butter, melted
½ tsp cinnamon

Instructions

Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, ground ginger, and stevia.
In a separate bowl, mix together the mashed bananas, vanilla extract, egg, and melted coconut oil.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
Spoon the batter evenly into the muffin cups, filling them about 3/4 of the way full.

For the Crumble Topping

mix together the flour, sugar, melted butter, and cinnamon in a small bowl until crumbly. Sprinkle the crumble mixture over the top of each muffin.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

- Use ripe bananas: The riper the bananas, the sweeter and more flavorful they will be in the muffins. Overripe bananas that are almost black work great in this recipe.
- Measure ingredients accurately: Measuring your ingredients using measuring cups and spoons is essential. More flour or more liquid can significantly affect the texture of the muffins.
- Mix the batter gently: Overmixing the batter can result in tough muffins. Mix until the ingredients are just combined, and avoid overworking the batter.
- Don’t overbake: Check the muffins around the 20-minute mark to see if they are done. Insert a toothpick into the center of a muffin, and if it comes out clean, the muffins are done. Overbaking can result in dry and tough muffins.
- Let them cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from falling apart.
- Store them properly: Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.