Protein Banana Muffins with Chocolate Chips Recipe
These Protein Muffins are a delicious and nutritious baked treat, perfect for a quick breakfast or post-workout snack. Made with wholesome ingredients like mashed bananas, oat flour, and vanilla whey protein powder, they are naturally sweetened with honey and enhanced with warm spices such as cinnamon and ginger. Optional dark chocolate chips add a touch of indulgence. Easy to make and gluten-free if you use gluten-free oat flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup mashed banana (approx 2 large bananas)
- 1 egg
- ¼ cup honey
- 3 tablespoons coconut oil (melted and cooled)
Dry Ingredients
- ¾ cup oat flour (gluten free if necessary)
- ½ cup vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Optional
- ¼ cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the bananas until smooth using a fork or potato masher. Add in the egg, honey, and melted but cooled coconut oil. Mix thoroughly using a spoon or a stand mixer with a whisk attachment until well combined.
- Add Dry Ingredients: Add oat flour, vanilla whey protein powder, baking powder, baking soda, ground cinnamon, and ground ginger to the wet mixture. Stir gently until everything is just combined. If using, fold in the dark chocolate chips carefully to distribute evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Avoid overfilling to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the coconut oil is melted and cooled so it does not cook the egg when mixed.
- For gluten-free muffins, use certified gluten-free oat flour.
- Optional chocolate chips add sweetness and richness, but you can omit for a cleaner protein boost.
- You can substitute honey with maple syrup or agave nectar for a vegan-friendly version (although the egg remains).
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to a month; thaw at room temperature before eating.