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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! A high protein snack that is lower in calories than typical muffin recipes is a win in my book! Plus they are great to make for meal prep.
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 flavor.
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!
- Ripe Bananas: Can’t have banana muffins without bananas! You will need 2 large ripe bananas, which should amount to about 1 cup when mashed.
- Egg: 1 large 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. Feel free to substitute honey here!
- Vanilla Extract: 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 and it doesn’t matter if it’s plant-based protein powder or whey protein powder.
- 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 protein 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! These come together in only a few mins!
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. You could also use whole wheat flour here! And feel free to add a pinch of cinnamon for a little extra punch.
If you’re looking to add some extra crunch, walnuts or pecans would be a great addition. Or crumble one of these up onto greek yogurt and add a scoop of almond butter or peanut butter to make it an entire meal.
Recipe Tips
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!
Storing leftovers
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
Protein Banana Muffins
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!
Ingredients
- 2 large bananas (1 cup mashed)
- 1 egg
- 2 tbsp maple syrup
- ½ tsp vanilla
- ¾ cup oat flour
- ½ cup protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup chocolate chips – and optional to sprinkle more on top.
Instructions
- Preheat oven to 350F and line a muffin tin with liners. Spray liners with non-stick spray as well.
- In a large bowl, mash two bananas very well until no lumps remain.
- Whisk in egg, maple syrup, and vanilla. Set aside.
- In a smaller bowl, mix together oat flour, protein powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in chocolate chips.
- Scoop into muffin tins until about ¾ full. I like to use a cookie scoop to make this easy! If you are adding more chocolate chips on top, add them now.
- Bake at 350F for 15 minutes or until toothpick inserted in the middle comes out clean.
Store on counter or in fridge for up to 5 days. Freeze for longer.
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Avery says
Yet another flavorful and delicious ELW recipe! A great staple to have on hand for snacks! Love all her recipes!!
★★★★★
Erin says
Hi Avery, so happy you love the muffins! Thanks for all your support!!
Pam says
Protein banana muffins are yummy and easy! My child claims to not like banana and she ate these. I added about 1/4 cup of flax for a little extra omega 3.
★★★★★
Erin says
Hi Pam, so happy you loved the muffins and made them your own!! Happy your daughter liked them too! 🙂
Katy says
So fluffy and delish!
★★★★★
Erin says
Hi Katy, so happy you enjoyed the muffins!!
Hannah says
So good! The perfect snack to have prepped for a busy week. Great texture.
★★★★★
Erin says
Hi Hannah, so glad you liked the muffins!!
Carly Kreiser says
I make these at least twice a month and bring them into the office to share. Always a great morning pick-me-up and you feel good eating them!!!
★★★★★
Erin says
Hi Carly, so glad you loved them!!
Erin Mill says
The BEST protein muffins I’ve ever made. They’re moist, fluffy, and delicious. One of the best recipes you’ve produced in my opinion. I also love how they’re also lower in calories but still higher in protein. 20/10 on this one!
★★★★★
Erin says
Hi Erin, so glad you loved them so much!! Thanks for your kind words! 🙂
Becky says
These were so easy and so good! Even my incredibly picky 5 yo loved them which is huge!
★★★★★
Erin says
Hi Becky, so glad you both enjoyed them!!
Melanie says
I don’t usually leave comments. But these were DELISH. My kiddos gobbled them up too! Thanks for the recipe!
Erin says
Hi Melanie, so happy you family loved them!!
Ramie says
To say I’m obsessed with these would be an understatement. Plan to make them tomorrow for like the 5th time.
For the protein powder I do half chocolate and half vanilla plus a scoop of collagen
Erin says
Hi Ramie, so glad you love the muffins!! Thanks for sharing!
Alyssa says
Absolutely amazing and as always, so easy! Subbed chocolate protein powder because that’s what we had on hand and the chocolatey goodness with banana flavor was great. A perfect treat or morning snack!
★★★★★
Erin says
Hi Alyssa, so glad you enjoyed it and made it your own!!
Sandra says
Love them!
★★★★★
Erin says
Hi Sandra, I am thrilled you loved them!
Arianna says
How many calories are in these muffins?
★★★★★
Erin says
Hi Arianna, there are 95. Hope you enjoy them!!
Katie says
So good! I made half with chocolate protein powder and half with vanilla and they were delicious!
★★★★★
Erin says
Hi Katie, so happy you liked them!
Kate says
Yummy! I used truvani vanilla protein powder and worked nicely with recipe. Great for breakfast.
★★★★★
Erin says
Hi Kate, so glad you enjoyed it!!
Jaclyn H says
So quick to whip up a batch! I love that they’re high in protein, yet moist and indulgent!
★★★★★
Erin says
Hi Jaclyn, I am so glad you enjoyed them!!
Meaghan says
made these last night in regular size and mini, they came out kind of dry. i’m wondering if i need more banana (or more ripe ones?) or if i should bake them for less than 15 mins. going to be a weekly staple for me!
★★★★★
Erin says
Hi Meghan, hmm if the mini ones came out dry, then yes, I would say you overbaked them. For both sizes, you always just want to check them once they’re firm and come out clean with a toothpick. Hope they’re better next time!
Erin says
I made these last night with normal flour, cinnamon protein and added 3/5 cup of coconut shreds, super good! I usually steer clear of protein bakes but we can’t even taste the protein. So good! Thanks!
★★★★★
Erin says
Hi Erin, I am so glad you enjoyed them!
Paula S. says
Yummy!…used almond flour instead of oat and used vanilla protein powder…my muffin tin was bigger as were my muffin liners, so i only got 9….they were very moist!…will definitely make them again!
Erin says
Hi Paula, I am so glad you enjoyed them and made them your own!
MrsMitch says
Excellent recipe! I used 1/2 cup oat flour & 1/4 whole wheat flour since I ran out of oat flour. Really tasty & doesn’t taste “protein powdery.” I used Trader Joe’s vanilla pea protein. I did notice that when they are still warm they’re gooey such that you may think they’re undercooked. Once cooled, they are fine. Even my husband highly approved which says a lot as he isn’t a sweets lover. Awesome!
★★★★★
Erin says
Hi! I am so happy you both enjoyed them and made them your own!
Amanda H says
Can you sub almond or coconut flour for oat? Different measurements? Can I make oat flour by blending or grinding oats into flour?
Erin says
Hi Amanda, I haven’t tried them with flours but they should work and yes, you can make your own oat flour by grinding it into flour. Let me know how your muffins come out!