Chocolate Banana Protein Muffins {One Bowl}

These moist and rich Chocolate Banana Protein Muffins taste just like they came straight from a bakery, but you make them easily at home with just one bowl. They’re light, fluffy, and seriously indulgent, plus packed with protein to keep you fueled!

Note: This recipe was first shared in 2022 and now comes with fresh photos and an updated method for even better results.

A High Protein Treat

At APOP, we might be carving out a little niche with protein-packed muffins. The Pumpkin Protein Muffins steal the show every fall, and the Blueberry Protein Muffins consistently rank among the blog’s most popular recipes. I already had a great Greek Yogurt Banana Muffin recipe, but I knew it was time to bring on a chocolatey version. Hence, these muffins were born! And of course, I gave them a solid protein boost to keep things interesting.

The protein punch here comes from a team effort: eggs, Greek yogurt, chocolate protein powder, and Fairlife milk all work together to give you about 8 grams of protein in every muffin. 

These chocolate chip banana protein muffins are moist with just the right amount of chocolate sweetness and a fluffy crumb that smells divine while baking. The next time you spot some ripe bananas on your counter, skip the banana bread and whip up these muffins instead!

They’re fabulous for a me-time snack during the day or a mini dessert after breakfast. Need to curb a mid-afternoon sugar craving? These muffins totally fit the bill. Spread some nut butter or cream cheese on top for an extra layer of yum. And hey, try one after dinner alongside a scoop of ice cream—you won’t regret it! These muffins really shine any time of day.

Chocolate Protein Muffins Ingredients

• Bananas – Make sure they’re super ripe. The natural sweetness means you won’t need a lot of added sugar.
• Egg – You can swap in a flax egg if you’re concerned about egg shortages. Simply mix 1 tablespoon ground flaxseed with 3 tablespoons water, and let it sit for 5-10 minutes until gelled.
• Cane Sugar – Totally optional if you want a less sweet muffin. The banana and protein powder already add plenty of sweet flavor.
• Greek Yogurt – This is what gives the muffins a rich and creamy texture. Plain or vanilla yogurt works best; plain yogurt will make the muffins slightly tangier.
• Flour – I used all-purpose flour here and haven’t tested other kinds, so swap carefully if needed.
• Chocolate Protein Powder – I went with Clean Simple Eats for a smooth chocolate flavor.
• Baking Powder & Baking Soda – These help the muffins rise perfectly and keep them fluffy, very much like a chocolate cake.
• Avocado Oil – You can substitute vegetable oil or melted butter. This adds moisture and tenderness for the best bake.
• Chocolate chips – For topping and mixing in. Mini chocolate chips work perfectly for this recipe.

Check the recipe card below for exact measurements and everything you need.

Muffin Variations

These muffins are super flexible! You can tweak them easily to your taste or mix in your favorites. Here are some fun ideas to play with:

• Chocolate Covered Strawberry: Swap out chocolate chips for crushed dried strawberries for a fruity surprise.
• Chocolate Nut: Add walnuts or pecans either in place of or alongside the chocolate chips for some crunch.
• Banana Chocolate Chip: Want a classic banana muffin vibe? Use vanilla protein powder instead of chocolate for a more traditional flavor.
• Reese’s Style: Turn these into chocolate peanut butter banana muffins by using PB2 in place of protein powder and pairing it with chocolate Fairlife milk. Spread some peanut powder on top for a peanut butter chocolate dream.

If you’d prefer to skip protein powder altogether, try using 2/3 cup of cocoa powder with 1/2 cup white sugar or maple syrup to keep the sweetness balanced.

How to Make Protein Muffins

Step 1

1. Preheat your oven to 350°F. In a large bowl, mash 3 ripe bananas until smooth.

Step 2

2. Using an electric hand mixer, beat in the egg, Greek yogurt, vanilla extract, and sugar. Make sure to scrape down the sides frequently to mix everything evenly.

Step 3

3. Add all your dry ingredients now: all-purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix again until thick and smooth. Then, slowly mix in avocado oil and Fairlife milk. When the batter is velvety and smooth, fold in mini chocolate chips, saving a few for topping.

Step 4

4. Generously spray your muffin liners with cooking spray before scooping the batter into each cup using a cookie scoop. I prefer taller liners since these muffins rise nicely! Top each muffin with extra chocolate chips before baking. Bake for 22-28 minutes until they’re puffed up and a toothpick comes out clean. Pro tip: turn the muffin tin 180 degrees halfway through baking to get an even bake all around.

PRO TIPS

These double chocolate banana protein muffins are no-fuss to make, but if you want them perfect every time, keep these tips in mind:

• Rotate your muffin tin halfway! If you have a gas oven like me, the back can get hotter than the front, so flipping the tin will help your muffins bake evenly.
• Don’t over bake. Protein muffins can dry out if left too long, so keep a close eye near the end of baking time.
• Fill your liners to ¾ full. Overfilling can lead to muffins bursting over the edges or baking unevenly. If you end up with extra batter, make a few more muffins or freeze some for later.
• Always spray your muffin liners generously. Protein powder in the batter can make muffins stickier than usual.

How to quickly ripen bananas?

If your bananas are still mostly yellow but you want to bake these muffins now, here are two easy ways to speed up ripening:
1. If you have a day or so before baking, place the bananas in a brown paper bag overnight. Bananas give off ethylene gas that ripens them, and the bag traps the gas speeding up the process. Tossing in an apple, pear, or avocado also helps them ripen faster.
2. Need ripe bananas ASAP? Pop them in a 350°F oven right on the rack (leave the peel on) for 20-30 minutes until they’re soft and browned. Cool them off in the fridge before peeling to use.

Recipe FAQs

How do you store these muffins?

Keep them in an airtight container on your countertop for up to three days, or in the fridge for up to a week. Make sure they cool completely before sealing to avoid condensation, which can make muffins soggy.

Can you freeze these muffins?

Absolutely! Let them cool completely first, then store in an airtight container or wrap individually in plastic wrap for easy grab-and-go snacks. Frozen muffins keep well for up to 3 months. To reheat, microwave unwrapped muffins in 30-second bursts on a microwave-safe plate.

Do I need muffin liners?

People always ask if liners are necessary. Honestly, it depends! If you’re serving these at a party or handing them around, liners keep things tidier. For these Double Chocolate Muffins, you can bake with or without liners—just grease the pan well if you skip them.

Serving suggestions

These muffins shine as a sweet snack with a cold glass of almond milk or alongside your morning coffee. You can also crumble one over protein-packed Greek yogurt with fresh berries for a tasty treat. Feeling adventurous? Blend one into a banana bread smoothie for a quick breakfast on the go!

The absolute best way to enjoy these Chocolate Banana Protein Muffins? Warm one up in the microwave and spread it thick with peanut or almond butter. Seriously, it’s almost like eating chocolate cake—only better!