Protein Muffins – Banana Chocolate Chip
These banana chocolate chip protein muffins are the kind of snack you actually look forward to. They’re moist, lightly sweet, and studded with melty chocolate in every bite. You can make them with pantry staples and a scoop of your favorite protein powder, and they bake up in under 25 minutes.
They’re great for a quick breakfast, a post-workout bite, or an afternoon treat that doesn’t wreck your day. Make a batch on Sunday, and you’ll be set for the week.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, Greek yogurt, milk, oil, vanilla, and sugar until well combined.
- Sprinkle the protein powder over the wet mixture and whisk until no lumps remain. This helps it integrate smoothly.
- In the same bowl, add the oat flour, whole wheat (or all-purpose) flour, baking powder, baking soda, cinnamon, salt, and optional flaxseed. Stir gently with a spatula until just combined.
- Fold in the chocolate chips. The batter should be thick but scoopable. If it’s too stiff, add 1–2 tablespoons of milk.
- Divide the batter evenly among the muffin cups. Top with a few extra chocolate chips for looks.
- Bake for 16–20 minutes, or until the tops are set and a toothpick comes out mostly clean (a little melted chocolate is fine).
- Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool fully for the best texture.
What Makes This Special
These muffins hit the sweet spot between wholesome and satisfying. Ripe bananas bring natural sweetness and moisture, so you don’t need a ton of added sugar.
A solid dose of protein keeps you full longer and supports your goals, whether that’s building muscle or avoiding 3 p.m. snack crashes. The texture is tender, not chalky, and the chocolate chips make them feel like a treat without going overboard.
They’re also flexible. You can swap ingredients based on what you have, use gluten-free flour, or adjust the sweetness.
Plus, the batter comes together in one bowl, so there’s less cleanup and less fuss.
Shopping List
- 2 large ripe bananas (the spottier, the better)
- 2 large eggs
- 1/3 cup plain Greek yogurt (or dairy-free yogurt)
- 1/4 cup milk of choice (dairy or non-dairy)
- 2 tablespoons neutral oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup light brown sugar or coconut sugar (optional, adjust to taste)
- 1 cup oat flour (store-bought or finely ground oats)
- 3/4 cup white whole wheat flour or all-purpose flour
- 1 scoop (about 25–30g) vanilla or unflavored whey or plant-based protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips (plus a few extra for topping)
- Optional: 2 tablespoons ground flaxseed or chia seeds for extra fiber
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, Greek yogurt, milk, oil, vanilla, and sugar until well combined.
- Sprinkle the protein powder over the wet mixture and whisk until no lumps remain.
This helps it integrate smoothly.
- In the same bowl, add the oat flour, whole wheat (or all-purpose) flour, baking powder, baking soda, cinnamon, salt, and optional flaxseed. Stir gently with a spatula until just combined.
- Fold in the chocolate chips. The batter should be thick but scoopable.
If it’s too stiff, add 1–2 tablespoons of milk.
- Divide the batter evenly among the muffin cups. Top with a few extra chocolate chips for looks.
- Bake for 16–20 minutes, or until the tops are set and a toothpick comes out mostly clean (a little melted chocolate is fine).
- Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool fully for the best texture.
How to Store
Keep muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days. They stay moist and hold up well.
For freezing, wrap each muffin tightly and place in a freezer bag. Freeze for up to 3 months.
Reheat in the microwave for 25–35 seconds, or warm in a 300°F (150°C) oven for about 8 minutes.
Why This is Good for You
- Protein support: The protein powder and Greek yogurt add staying power, helping with muscle repair and satiety.
- Better carbs: Oat flour and whole wheat flour bring fiber for steady energy and a more filling snack.
- Banana benefits: Bananas add potassium and natural sweetness, which means you can use less added sugar.
- Balanced bite: A mix of protein, complex carbs, and a little fat makes these a more complete snack than a typical bakery muffin.
What Not to Do
- Don’t overmix the batter. This can make the muffins tough. Stir just until the dry spots disappear.
- Don’t overfill the cups. Aim for about 3/4 full to prevent overflowing and sinking centers.
- Don’t skip the leaveners. Protein powder can weigh batter down; baking powder and soda keep it light.
- Don’t overbake. Dryness happens fast with high-protein bakes. Pull them as soon as the tops spring back.
- Don’t use bitter or unripe bananas. The sweetness and moisture matter here.
Look for lots of brown spots.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking blend and certified gluten-free oat flour. Check your protein powder label.
- Dairy-free: Swap Greek yogurt for a thick coconut or almond yogurt and use a plant-based protein and non-dairy milk.
- Peanut butter swirl: Warm 2 tablespoons peanut butter and swirl into the batter before baking. Almond or cashew butter works too.
- Mocha chip: Add 1 teaspoon instant espresso to the wet ingredients and use dark chocolate chips.
- Nutty crunch: Fold in 1/3 cup chopped walnuts or pecans for texture and healthy fats.
- No added sugar: Skip the brown sugar and use extra banana (add 1 small banana) or 2–3 tablespoons maple syrup.
- Spice it up: Add 1/2 teaspoon pumpkin pie spice or extra cinnamon for a warm, cozy flavor.
FAQ
Can I use only all-purpose flour?
Yes.
Use 1 3/4 cups all-purpose flour total if you don’t have oat flour and whole wheat. The texture will be soft and less hearty but still delicious.
Which protein powder works best?
Whey protein blends usually bake the softest. If using plant-based protein, choose a smooth blend and don’t pack the scoop; add 1–2 tablespoons extra milk if the batter seems thick.
Can I reduce the sugar?
Absolutely.
The bananas carry a lot of sweetness. You can cut the sugar to 2 tablespoons or omit it and rely on ripe bananas and chocolate chips.
Why did my muffins sink?
Usually it’s from overmixing, too much leavener, or underbaking. Measure baking powder and soda carefully, mix gently, and bake until the centers spring back.
How much protein is in each muffin?
It depends on your protein powder and yogurt.
With one 25–30g scoop for the batch, Greek yogurt, and the flours, expect roughly 8–10g protein per muffin. Check your specific labels for an exact number.
Can I make these without eggs?
Yes. Use two flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 5 minutes).
Texture will be slightly denser but still good.
Do I need a mixer?
No. A whisk and spatula are enough. In fact, mixing by hand helps avoid overworking the batter.
Can I bake this as mini muffins?
Yes.
Reduce the bake time to 10–12 minutes. Start checking at 9 minutes.
Can I add protein without powder?
Use extra Greek yogurt and swap some flour for finely ground almonds. The protein boost won’t be as high as with powder, but it helps.
How do I keep the chocolate chips from sinking?
Toss them in a teaspoon of flour before folding in.
Also, make sure your batter isn’t too thin; a thick batter suspends mix-ins better.
Final Thoughts
These banana chocolate chip protein muffins are simple, reliable, and genuinely tasty. They’re easy to customize and fit neatly into busy mornings or snack breaks. Keep the bananas ripe, don’t overmix, and pull them from the oven on time.
Make a dozen today, and enjoy a better-for-you treat all week long.
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