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Moist, rich chocolate banana protein muffins with a bakery-style taste, made easily with one bowl. These light, fluffy muffins are packed with protein from eggs, Greek yogurt, protein powder, and milk, delivering about 8 grams of protein per muffin.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 large egg (or substitute with 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
  • 1/4 cup cane sugar (optional)
  • 1/4 cup Greek yogurt (plain or vanilla)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup chocolate protein powder (such as Clean Simple Eats)
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup avocado oil (or vegetable oil or melted butter)
  • 1/4 cup Fairlife milk (or substitute milk of choice)
  • 3/4 cup mini chocolate chips, divided

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash ripe bananas until smooth.
  3. Using an electric hand mixer, beat in the egg, Greek yogurt, vanilla extract (optional), and cane sugar. Scrape down sides frequently to mix evenly.
  4. Add dry ingredients: all-purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix until thick and smooth.
  5. Slowly mix in avocado oil and Fairlife milk until batter is velvety and smooth.
  6. Fold in mini chocolate chips, reserving some for topping.
  7. Spray muffin liners generously with cooking spray. Scoop batter into liners, filling each about 3/4 full. Top each muffin with remaining chocolate chips.
  8. Bake for 22-28 minutes, rotating the muffin tin 180 degrees halfway to ensure even baking. Muffins are done when puffed up and a toothpick inserted comes out clean.

Notes

Rotate muffin tin halfway through baking for even cook, especially in gas ovens., Do not overbake to avoid dryness., Fill liners 3/4 full to prevent overflowing., Spray muffin liners generously as protein powder can make muffins stickier than usual., Ripe bananas are essential for natural sweetness; if bananas are underripe, ripen them in a brown paper bag overnight or bake at 350°F for 20-30 minutes (with peel on) then cool., Muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated up to 1 week., Freeze cooled muffins in airtight container or individually wrapped for up to 3 months., These muffins can be served with nut butter, cream cheese, or alongside ice cream for indulgence., You can swap protein powder with 2/3 cup cocoa powder and 1/2 cup sweetener if preferred.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack, Breakfast, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approx. 150-180 calories per muffin (varies by ingredient brands)
  • Fat: Approx. 6 grams per muffin
  • Carbohydrates: Approx. 25 grams per muffin
  • Protein: Approx. 8 grams per muffin