Chocolate Banana Protein Muffins
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!
Servings: 12
Calories: 250kcal
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!
Notes
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 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. If you decide to use plant-based, add a splash (like 2-3 tablespoons) of your milk of choice to the batter.
Maple Syrup- You can substitute your favorite liquid sweetener, such as honey. A sugar-free liquid sweetener works, too.
Olive Oil- I like to use olive oil for its health benefits, but feel free to substitute canola or vegetable oil.
Store your muffins covered at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 212mg | Potassium: 279mg | Fiber: 3g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg