Banana Chocolate Chip Protein Muffins

These Banana Chocolate Chip Protein Muffins are an easy, healthy, and delicious snack!

I've been trying to get more protein in my diet lately, and these Banana Chocolate Chip Protein Muffins have become an obsession! With only about 200 calories and 6 grams of protein each, these muffins are a perfect breakfast or healthy snack. This recipe is simple, quick, and a healthier option to satisfy your sweet tooth!

This recipe is SO easy, and is a great way to use up those overripe bananas! If you have bananas that aren’t quite ready, wrap them in foil and cook them in a 350°F oven for about 10-15 minutes.

These muffins are made using vanilla protein powder, but can be made without. I like using it in my baking to add that extra boost of protein and a little bit of sweetness from the flavoring. Any kind of  whey or vegan protein powder can be used.

Not only is the recipe easy and healthy, but can be mixed in just ONE large mixing bowl. Less dishes are always a win for me when it comes to baking! Don't forget to add in mini chocolate chips! If you don't want the chocolate, can substitute them with nuts, other flavored chips, or make the muffins without any extras at all.

Lightly grease a muffin tin or fill it with paper or silicone liners. Fill the cups 3/4 of the way with the batter. If you have problems with muffins sticking to liners, you can lightly grease them before adding the batter.

I always recommend topping muffins (and everything else) with extra chocolate chips! Of course, you can always add other toppings (nuts, etc) or nothing at all. Bake the muffins at 350º for about 24 minutes, or until a toothpick comes out clean.

Remove the muffins from the oven let them cool in the pan for 10-15 minutes. Move the muffins to a wire rack and allow them to cool completely. If using silicone liners, remove the liners at this time and place the muffins on the rack to cool to room temperature.

Banana Chocolate Chip Protein Muffins

Servings: 12 muffins

Prep Time: 10 minutes

Bake Time: 24 minutes

Ingredients:

• 3 medium overripe bananas
• 2 eggs
• 3 Tbsp honey
• 1 tsp vanilla
• 2 cups almond flour
• ¼ cup vanilla protein powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 cup mini chocolate chips

Directions:

1. Preheat the oven to 350ºF. Lightly grease a muffin tin or fill with liners. Set aside.
2. In a large mixing bowl, smash bananas with a fork until mostly smooth.
3. Add the eggs, honey, and vanilla extract. Mix until the eggs are just incorporated.
4. Slowly add in the almond flour, protein powder, baking powder, baking soda, and cinnamon. Mix until the batter is thoroughly combined.
5. Fold the mini chocolate chips into the muffin batter.
6. Fill the muffin tins ¾ full. Top muffins with additional mini chocolate chips, if desired.
7. Bake the muffins for 22-26 minutes or until a toothpick comes out clean.
8. Remove the muffins from the oven and allow them to cool in the pan for 10-15 minutes.
9. Move muffins to a wire rack to finish cooling.
   *If using silicone liners, remove them at this step.
10. Once cooled, the muffins are ready to be enjoyed as a healthy breakfast, snack, or dessert!

Tips: 

• Storage: Store muffins in an airtight container for up to 4 days, or in the fridge for a week. Freeze cooled muffins for up to 3 months.
• Substitutions: replace chocolate chips with chopped almonds, walnuts, or pecans.

Not only are these Banana Chocolate Chip Muffins a delightful way to add some extra protein to your day, but they really are easy to make! If you decide to give this recipe a try, I'd love to hear all about it. Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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