Your kitchen needs to be stocked with Protein Banana Muffins. Made with maple syrup, oat flour, and chocolate, they make the perfect snack, dessert, or grab-and-go breakfast!

Your new favorite chocolate banana protein muffins

In my world, muffins are always a good idea. They make the perfect snack, dessert, or grab-and-go breakfast. They’re always “just enough” when you’re hungry but not that hungry. And it’s a great bonus when they’re full of protein, too!

That being said, protein banana muffins were an inevitable muffin rendition that were bound to find their way to my blog at some point or another! And boy, am I glad they finally did.

These muffins are fluffy, delicious, and perfectly filling. Using bananas maple syrup, oat flour, and of course protein powder, these muffins are quick and easy to whip together. There’s also extra chocolate added for good measure.

Ingredients in protein banana bread muffins

This recipe uses all of the standard baking goodies, as well as some swaps like maple syrup and oat flour!

• Bananas: Can’t have banana muffins without bananas! You will need 2 large, which should amount to about 1 cup when mashed.
• Egg: 1 egg will be used to help achieve the proper texture.
• Maple syrup: My favorite sweetener, maple syrup is an all-natural option that tastes fantastic! Add 2 tbsp.
• Vanilla: As for the vanilla, 1/2 tsp will be perfect.
• Oat flour: This recipe is using out flour for a healthy twist. You’ll need 3/4 cup.
• Protein powder: Here’s where we throw in extra nutrients: protein powder! I like to use 1/2 cup. You can use unflavored, vanilla, or chocolate.
• Baking powder: To help the muffins bake properly, throw in 1 tsp of baking powder.
• Baking soda: Similarly, use 1/2 tsp of baking soda.
• Salt: Add 1/4 tsp of salt for taste.
• Chocolate chips: Finally, you’ll want to mix in 1/4 cup of chocolate chips, and sprinkle extra on top if desired!

What you’ll need to create these treats

Gather your standard baking items, and let’s get to creating protein banana muffins!

• Muffin tin
• Muffin liners
• Nonstick spray
• Large mixing bowl
• Whisk
• Small mixing bowl
• Baking spatula

For measuring, you will need the following sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 3/4 cup.

How to make protein banana muffins

Making these muffins is truly a breeze. You’ll just need to mix your ingredients, throw in your chocolate chips, and bake! You will only need about 20 minutes from start to finish.

To begin, preheat the oven to 350F and line a muffin tin with liners. Spray the liners with nonstick spray.

In a large bowl, mash two bananas very well until no lumps remain.

Whisk in the egg, maple syrup, and vanilla, and set aside.

Then, in a smaller bowl, mix the oat flour, protein powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet and stir until combined.

Fold in the chocolate chips.

Scoop the batter into the muffin tins and fill each one about ¾ full. I like to use a cookie scoop to make it easier. If you’re adding more chocolate chips on top, add them now.

Finally, bake for 15 minutes or until a toothpick comes out clean.

Healthy muffins? How?

Healthy baking has never been easier. There are so many ingredient alternatives these days that it’s possible to turn almost any recipe into a healthier one!

In these muffins, the first healthy swap I made was the sweetener. Instead of loading these with granulated sugar, I used maple syrup to get that delicious sweet taste. It’s the perfect all-natural option!

For the flour, I skipped regular all-purpose flour and opted for oat flour instead.

Here are some quick and easy tips that you may be interested in trying!

Protein banana bread
Would you prefer these muffins in the form of a bread? Go for it! Simply skip the muffin tin step and pour your batter into a bread pan instead. You will most likely need to bake for around 40 minutes, but keep a close eye on it incase!

Adding nuts
Want to add a bit of a crunch? Add your favorite nuts! Simply mix them into the batter or sprinkle them on top once your batter is poured. You can use pecans, walnuts, peanuts, or whatever you’d like. I think walnuts would work the best!

Extra muffins can be frozen for later use. Just stick in a freezer bag or container, and eat within 4-5 months.

Otherwise, simply store your muffins on the counter or in the fridge for up to 5 days.

If you liked this recipe, you’ll want to try these!

Muffins are the perfect type of treat to keep stocked in your kitchen! Here are some of my favorites that you should try!

• Healthy Strawberry Banana Muffins
• Paleo Sweet Potato Muffins
• Pumpkin Chocolate Chip Muffins
• Healthy Lemon Poppy Seed Muffins

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis