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baked chocolate protein muffins topped with chocolate chips in parchment paper muffin liners.
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5 from 38 votes

Chocolate Banana Protein Muffins

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: bakery
Servings: 12
Calories: 235kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Hand Mixer
  • cookie scooper
  • Muffin tin
  • tall muffin liners
  • 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.
    mashed ripe bananas in a white mixing bowl.
  • 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.
    eggs added to wet ingredient mixture.
  • 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.
    banana chocolate chip muffin batter mixed together in white mixing bowl.
  • 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.
    12 not baked One Bowl Double Chocolate Banana Muffins in a muffin tin.
  • 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!

Video

Notes

The cane sugar or honey is optional! These muffins are sweet on their own thanks to the banana.
Store in an airtight container or baggie on the counter for 3-4 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.
Tips for success:
  • 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!

Nutrition

Serving: 1 muffin | Calories: 235kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 261mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g