These moist and rich Chocolate Banana Protein Muffins taste like they’re fresh from the bakery, but are made in your kitchen in just one bowl. Light, fluffy, and decadent, they’re a real treat that’s high in protein, too!
Update: This post was originally published in 2022 and has been republished with new photos and updated recipe.
A High Protein Treat
APOP might just be niching in protein muffins. The Pumpkin Protein Muffins go bonkers in the fall and the Blueberry Protein Muffins are one of the best recipes on the blog every single month. Even though I have a tasty Greek Yogurt Banana Muffin recipe, I knew I wanted to make a chocolatey version. Insert THIS recipe!! And why not make it high protein.
The protein boost in this recipe is coming multiple sources: egg, greek yogurt, and chocolate protein powder and Fairlife milk all contributing toward 8 grams of protein per muffin.
These moist chocolate chip banana protein muffins have the perfect level of chocolatey sweetness, fluffy texture and they make your kitchen smell SO GOOD! Next time you have ripe bananas sitting on the counter, skip the banana bread and make these muffins instead!
I love snacking on one of these chocolate protein muffins during the day or adding one as a mini-dessert for after breakfast. They’re the perfect way to tame that mid-day sweet tooth. Lather on some nut butter or cream cheese for a little something extra. You can also enjoy one after dinner with a scoop of ice cream. They’ll taste delicious any time of day!
FEATURED COMMENT
Chocolate Protein Muffins Ingredients
- Bananas – We want them superrrrr ripe so not a lot of added sugar is needed.
- Egg – You can also use flax egg (because hello 2025 egg shortage?!). To do this mix 1 tbsp of flax seed and 3 tbsp water and let sit for 5-10 minutes before using.
- Cane Sugar – You can leave this out if you prefer a less sweet muffin. There’s plenty of sweetness between the banana and protein powder.
- Greek Yogurt – This makes our muffins rich and creamy. Plain greek yogurt or vanilla are your best options. Plain will give a stronger tang.
- Flour: I used all purpose flour and have not tried any other flours, so substitute with caution.
- Chocolate Protein Powder – I used Clean Simple Eats. Code APOP saves you $$.
- Baking Powder & Baking Soda: To get the perfect rise and fluffy texture similar to chocolate cake.
- Avocado Oil – Can substitute vegetable oil or melted butter. This provides moisture and tenderness to our muffins.
- Chocolate chips – For on top! I like mini chocolate chips for this recipe.
See the recipe card below for a full list of ingredients and measurements.
Muffin Variations
These muffins are highly customizable! Add your favorite mix-ins or change the flavor. Some suggestions on how to switch things up:
- Chocolate Covered Strawberry: Instead of chocolate chips, add in crushed dried strawberries.
- Chocolate Nut: Instead of (or in addition to) chocolate chips and in walnuts or pecans.
- Banana Chocolate Chip: If you’d rather have a plain base creating a muffin more similar to regular banana bread, use vanilla protein powder instead of chocolate.
- Reese’s: Make a chocolate peanut butter banana muffin by substituting the protein powder with PB2 and use chocolate fairlife. Then smear a bit of peanut powder and taste the magic.
Want to skip the protein powder? You can substitute it instead with 2/3 cup of cocoa powder and 1/2 cup white sugar or maple syrup for sweetness.
Also try my Cranberry Apple Muffins for a totally different vibe!
How to Make Protein Muffins
1. Preheat the oven to 350°F. In a large mixing bowl, mash together 3 ripe bananas.
2. Use an electric hand mixer to beat in egg, greek yogurt, vanilla extract, and sugar. Continuously scrape the sides of the bowl down to ensure everything is mixed well together.
3. Add the dry ingredients to the bowl prior to mixing again: all purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix again until thick and combined. Slowly beat in oil and milk. Once the batter is luscious and smooth, fold in mini chocolate chips (save some for the tops of the muffins too!)
4. Spray the muffin liners generously before using a cookie scooper to spoon batter into each muffin cup. I use taller liners to accommodate the rise of the muffin! Top each muffin with more chocolate chips prior to baking. Bake for 22-28 minutes or until the muffins are risen perfectly and toothpick comes out clean (careful to not overbake). NOTE: turn the muffin tin 180 degrees half way through to ensure a consistent bake throughout!
PRO TIPS
These double chocolate banana bread muffins are super easy to make; however, here are my top tips for best results:
- YOU MUST DO A 180 IN THE OVEN FOR EQUAL COOKING! My gas range favors the back leaving the front not always the same doneness – I promise it makes them better!!
- Do not over bake! Protein muffins are tricky as the need to rise uniformly but also if you over bake them, they’ll be quite dry and not enjoyable.
- Avoid over-filing. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
- ALWAYS spray muffin liners with cooking spray when baking with protein powder!
How to quickly ripen bananas?
If your banana peels are still pretty yellow, but you’re craving these moist chocolate banana muffins, I have two tips on how to quickly ripen them:
1. If you have a day or two before you’re planning to bake, put the bananas in a brown paper bag overnight. Bananas naturally release ethylene as they ripen. The bag traps the ethylene, allowing the ripening process to happen faster and you’ll start to get some brown spots. Adding an apple, pear, or avocado to the bag will also speed up the ripening process.
2. If you need to ripen the bananas ASAP, you can use the oven! Preheat to 350°F and bake the bananas with the peel on for 20-30ish minutes until they’re browned and soft. Allow the bananas to cool in the fridge before peeling and using them in this recipe.
Recipe FAQs
Store in an airtight container on the counter for two to three days or in the refrigerator for one week. Let cool completely before covering to avoid condensation build up inside the container, which’ll leave you with a soggy muffin.
Absolutely! Allow them to come to room temperature before placing in an airtight container for freezer storage up to 3 months. You can also wrap these individually in Saran Wrap before freezing so it’s easy to take one at a time when you’re ready for it. You can reheat from frozen in the microwave in 30 second intervals (unwrapped) on a microwave safe plate.
I often get asked wether or not to use liners for muffins and cupcakes. The answer we all hate: It depends. It depends on the type of muffin/cupcake as well as what you’re doing with them (i.e. if you’re serving at a party and people are grabbing from a tray I think liners are a good idea).
For these Double Chocolate Muffins, either works, so it’s totally up to you. But definitely grease the pan if you choose to bake without muffin cups.
Serving suggestions
I love these delicious muffins as a sweet treat served with a cold glass of almond milk. They’d also go great with your morning coffee or as an afternoon snack crumbled on top of some protein-packed Greek yogurt with some fresh berries. Or make your chocolate protein muffins with this tasty banana bread smoothie.
The ultimate way to enjoy these Protein Banana Muffins is to heat them in the microwave and then lather with a good amount of peanut butter or almond butter. Mmmmmm! Almost tastes like chocolate cake:)
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Chocolate Banana Protein Muffins
Equipment
- Mixing Bowl
- Hand Mixer
- cookie scooper
- Muffin tin
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 3 ripe bananas
- 1 egg
- 1/2 cup cane sugar, or honey
- 2/3 cup greek yogurt
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 3 scoops chocolate protein powder, ~3/4 cup
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup oil, I used avocado
- 1/4 cup milk, I used Fairlife whole milk
- 2/3 cup mini chocolate chips
- cooking spray
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, mash together 3 ripe bananas.
- Use an electric hand mixer to beat in egg, greek yogurt, vanilla extract, and sugar. Continuously scrape the sides of the bowl down to ensure everything is mixed well together.
- Add the dry ingredients to the bowl prior to mixing again: all purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix again until thick and combined.
- Slowly beat in oil and milk. Once the batter is luscious and smooth, fold in mini chocolate chips (save some for the tops of the muffins too!)
- Spray the muffin liners generously before using a cookie scooper to spoon batter into each muffin cup. I use taller liners to accommodate the rise of the muffin! Top each muffin with more chocolate chips prior to baking.
- Bake for 22-28 minutes or until the muffins are risen perfectly and toothpick comes out clean (careful to not overbake). Turn the muffin tin 180 degrees half way through to ensure a consistent bake throughout!
Nutrition
Video
Notes
- YOU MUST DO A 180 IN THE OVEN FOR EQUAL COOKING! My gas range favors the back leaving the front not always the same doneness – I promise it makes them better!!
- Do not over bake! Protein muffins are tricky as the need to rise uniformly but also if you over bake them, they’ll be quite dry and not enjoyable.
- Avoid over-filing. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed.
- ALWAYS, ALWAYS spray muffin liners with cooking spray when baking with protein powder!
more of our favorite Muffin Recipes…
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Chocolate Banana Protein Muffins calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
SO GOOD!! These muffins were easy to make and are full of great ingredients. The high protein is great for my husband who is trying to put on weight after multiple spinal surgeries. The muffins are so moist and soft with just the right amount of chocolatey goodness.
High protein, healthy, fluffy. Loved them!! I sifted the dry ingredients, and swapped 1/4 cup AP Flour for 1/4 cup almond flour. I’ve been looking for a high protein recipe that doesn’t end up dense. Will definitely make these again!