These chocolate banana protein muffins are tender and moist, with gooey pockets of melted chocolate. They're made with bananas, chocolate protein powder, oat flour, and olive oil. But no one knows they're healthy- they taste like dessert!
Chocolate + Banana = Happy Dance!
The natural sweetness of bananas and the richness of chocolate pair perfectly in these chocolate banana protein muffins. These muffins are dense, springy, super moist, and filled with your favorite chocolate chips.
Wholesome enough for breakfast or a post-workout snack, you will not believe these muffins are made with the following healthy ingredients.
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Ingredients and Substitutions
- Oat Flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Chocolate Whey Protein Powder- I used grass-fed Whey Protein Isolate in Chocolate. Feel free to substitute any chocolate whey protein powder you enjoy. I can't guarantee the same results using a plant-based protein powder because it tends to be more absorbent than whey. But, if you decide to use plant-based, add a splash (like 2-3 tablespoons) of your milk of choice to the muffin batter.
- Olive Oil- I like to use olive oil for its health benefits, but feel free to substitute canola or vegetable oil.
- Maple Syrup- You can substitute your favorite liquid sweetener, such as honey. A sugar-free liquid sweetener works, too.
How to make Chocolate Banana Protein Muffins
These chocolate banana protein muffins are super easy to make! Everything is mixed by hand. Follow these instructions.
Preheat the oven to 375ºF and position the rack in the center of the oven. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
Whisk the oat flour, chocolate protein powder, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large bowl. Set aside.
In a separate large bowl, mash the bananas with a fork or potato masher until no large lumps remain. Whisk in the egg, maple syrup, olive oil, and vanilla extract.
Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Fold in most of the chocolate chips, reserving some for the tops of the muffins.
Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this).
Bake for 16-17 minutes in the center of the oven. Press the remaining chocolate chips into the tops of the muffins as soon as you remove them from the oven. This is optional but so tasty. If you prefer, you can mix all the chocolate chips into the batter before baking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
No, you do not have to use paper liners. I recommend them because they make it much easier to remove the muffins, and they are easier to handle. If you decide not to use them, grease your muffin tin well with butter or non-stick spray.
Yes, these muffins can be frozen for up to 3 months. Allow the muffins to cool completely, wrap each individually in plastic wrap, and place them in a freezer bag or container.
Plant-based protein powders tend to be more absorbent than whey, so if you decide to use plant-based, add a splash (like 2-3 tablespoons) of your milk of choice.
Want more healthy snack recipes?
Check these out:
The Best Protein Cupcakes (Healthy)
Please let me know how you like the chocolate banana protein muffins in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
Chocolate Banana Protein Muffins
Ingredients
- 1 and ¼ cup oat flour*
- ½ cup chocolate whey protein powder*
- ¼ cup cocoa powder natural
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large bananas
- 1 egg
- ⅓ cup maple syrup*
- ¼ cup olive oil*
- 1 and ½ teaspoons vanilla extract
- 1 cup chocolate chips of choice I use dark chocolate chips
Instructions
- Preheat the oven to 375ºF and position the rack in the center of the oven. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
- Whisk the oat flour, chocolate protein powder, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a separate large bowl, mash the bananas with a fork or potato masher until no large lumps remain. Whisk in the egg, maple syrup, olive oil, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Fold in most of the chocolate chips, reserving some for the tops of the muffins.
- Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). Bake for 16-17 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
- Press the remaining chocolate chips into the tops of the muffins as soon as you remove them from the oven. This is optional but so tasty. If you prefer, you can mix all the chocolate chips into the batter before baking.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Jen says
These were amazing! They were gone in a day in my house. Thanks so much for the recipe.
Crystal Yentzen says
I'm so happy you like the recipe! My family loves then too!
Jon says
Very good! Such a good way to get extra protein! I can’t believe they are healthy.