Chocolate Banana Protein Muffins are a delicious and healthy breakfast or snack option that provides the body with the nutrients it needs to function optimally.
The combination of chocolate, peanut butter and banana makes for a satisfying and flavorful treat, while the added protein powder gives the muffins a boost of protein to help keep you feeling full and energized throughout the day. For a gluten free muffin try my version of gluten free banana muffins.
Whether you're looking for a quick breakfast on-the-go or a pre-workout snack, chocolate banana protein muffins are a great choice for anyone looking to maintain a healthy and balanced lifestyle.
Continue reading below to find out why you'll love this recipe for Chocolate Banana Protein Muffins.
Jump to:
- Here's Why You'll Love this Dish
- What to Serve with Banana Protein Muffins
- Ingredients You'll Need to Make Oatmeal Banana Chocolate Chip Muffins
- Choosing Protein Powder
- How to Make Banana Protein Muffins
- Meal Prep Tips
- Possible Ingredient Substitutions
- Variations of Banana Protein Muffins
- Equipment Needed for Baking
- Storing Your Banana Protein Muffins
- Answers to Commonly Asked Questions
- Related Posts
- Recipe Details
- PIN it Here
- Food Safety
- Comments
Here's Why You'll Love this Dish
- Healthy breakfast or snack option: These muffins are made with protein powder, bananas, and oats, making them a healthy make ahead option for breakfast or snack time.
- Delicious taste: The combination of chocolate and banana makes for a delicious and satisfying flavor that everyone will love.
- Easy to make: The recipe is simple and can be made in just a few steps, making it an ideal choice for busy mornings or meal prep.
- Customizable: The recipe can be easily modified to fit dietary restrictions or personal preferences, such as using gluten-free flour or substituting the sweetener with a natural alternative.
- Use over-ripe bananas: These muffins are a great way to use up bananas that are too ripe to eat on their own, reducing food waste.
The best part about these chocolate peanut butter muffins is that you get to use your over ripened bananas. And if you are a little short of bananas you can substitute apple sauce for a banana.
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What to Serve with Banana Protein Muffins
Serve these banana protein muffins with fruit, coffee or veggies and homemade hummus.
Ingredients You'll Need to Make Oatmeal Banana Chocolate Chip Muffins
You will need the following ingredients to make oatmeal banana chocolate chip muffins: eggs, egg whites, peanut butter, bananas, oatmeal, protein powder, baking powder, baking soda, chocolate chips.
Peanut butter brings a healthy fat and nutty flavor to these protein muffins.
Ripe bananas are a great way to sweeten desserts without added refined sugar.
Oatmeal adds texture to the muffins.
Chocolate protein powder brings a rich flavor to make an extraordinary muffin.
See recipe card for the full list of ingredients and quantities.
Choosing Protein Powder
A lot of people are not familiar with protein powder. Particularly if you don't workout. There is no magic knowledge needed to pick the best protein powder. It really depends on what you are looking for in a protein powder. Some people buy protein powders as a meal supplement while others buy a protein powder to simply supplement their protein in take. Others purchase protein powder to build muscle mass.
And when you consider the type of protein, well, the possibilities are virtually endless. From vegan to vegetarian to whey to soy and the list goes on and on. When picking out a protein powder, just choose one that you think you will use regularly. And, if you are really not interested in using protein powder, just substitute the protein powder for flour.
How to Make Banana Protein Muffins
- Preheat oven to 350 degrees and line muffin tray with muffin liners. (This recipe makes approximately 12 small muffins).
- Mash up the bananas (if you don't have enough bananas, use ½ cup of apple sauce for each banana). Add in peanut butter and combine.
- Add egg whites, eggs, oatmeal and baking powder and baking soda Add protein powder and mix.
- Add the chocolate chips.
- Scoop out batter evenly into the muffin tray.
- Bake for 15 minutes for small muffins or 25 minutes for large muffins.
Meal Prep Tips
Muffin liners are your friend. Use them every chance you get. They make for easy clean up because no one likes to clean up after cooking or baking. If you can find the non stick parchment type, buy them. This way the cupcake liners will not stick to you muffins and will be easy to peel off.
Possible Ingredient Substitutions
Here are some possible substitutions for making these banana protein muffins:
- Apple sauce - if you don't have bananas use ½ cup of apple sauce for every banana
- Flour - substitute flour in place of the protein powder
- Gluten Free - use gluten free oats to make these muffins gluten free
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Variations of Banana Protein Muffins
These chocolate banana muffins can be customized as follows:
- Vanilla protein powder - use a vanilla protein powder instead of a chocolate protein powder for a vanilla protein muffin
- Fruit - add fruit for an added burst of flavor
- Nuts - add nuts for added healthy fats and nutrients
If you can think of any other way to make these banana muffins unique, go for it!
Equipment Needed for Baking
Equipment can have a big impact on how a recipe turns out. You will need either a muffin tray and muffin liners made of parchment paper to easily make these banana muffins.
Measuring spoons and a measuring cup will also be helpful for measuring ingredients in this recipe.
You will also need Protein powder if you choose to add it as an ingredient for baking these muffins.
Storing Your Banana Protein Muffins
These protein muffins should be stored in the refrigerator because of how moist they are after baked.
They also freeze very well. Remove them from the freezer and place the desired amount of muffins into a large container or large zipper bag and place in fridge to thaw out overnight.
Answers to Commonly Asked Questions
Yes, you can substitute with any protein powder of your choice.
Yes, however the texture will be slightly different.
Yes, these muffins can be frozen for up to 3 months in an airtight container.
Yes, you can omit the chocolate chips or substitute them with other add-ins such as nuts, frozen fruit or dried fruits.
Related Posts
Recipe Details
Healthy Chocolate Peanut Butter Muffins
https://easyhomemaderecipes.caIngredients
- 2 eggs
- 1 cups egg whites
- ½ cups peanut butter
- 3 ½ ripe bananas
- 1 cups oatmeal
- 3 to 4 scoops chocolate protein powder
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees and line muffin tray with muffin liners. (This recipe makes approximately 12 muffins).
- Mash up the bananas (if you don't have enough bananas, use ½ cup of apple sauce for each banana). Add in peanut butter and combine.
- Add egg whites, eggs, oatmeal and baking powder and baking soda. Add protein powder and chocolate chips.
- Mix ingredients and scoop out batter evenly into the muffin tray.
- Bake for 15 minutes for small muffins or 25 minutes for large muffins.
Nutrition
PIN it Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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