Your kitchen needs to be stocked with Protein Banana Muffins. Made with maple syrup, oat flour, and chocolate, they make the perfect snack, dessert, or grab-and-go breakfast!

Protein Banana Muffins

bananas (1 cup mashed)

maple syrup

vanilla

oat flour

protein powder

tsp baking powder

½ tsp baking soda

salt

chocolate chips

Preheat oven to 350F and line a muffin tin with liners. Spray liners with non-stick spray as well.

In a large bowl, mash two bananas very well until no lumps remain.

Whisk in egg, maple syrup, and vanilla. Set aside.

In a smaller bowl, mix together oat flour, protein powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until combined.

Scoop into muffin tins until about ¾ full. I like to use a cookie scoop to make this easy! If you are adding more chocolate chips on top, add them now.

Bake at 350F for 15 minutes or until toothpick inserted in the middle comes out clean.

Wow! These are amazing! I added in chocolate protein powder and some more cacao. I also added a couple of table spoons of almond butter which made them so moist! Delicious! Thanks!

P.s, I have an oat allergy so I used almond flour instead and it worked great :) same amount!

I have made many healthy muffin recipes, most using bananas and/or canned pumpkin. I always have some in the refrigerator or freezer. I loved the idea of adding protein, so tried this recipe. I had some problems, and can't say why. I followed the instructions exactly and measured all ingredients carefully. I usually like to use gram weight, but decided to use what the recipe provided for measuring, rather than trying to convert. I did add the chocolate chips and some chopped walnuts. I still ended up with only enough batter to make 11 muffins, each slightly less than 3/4 full in a standard muffin pan. My oven temperature is verified by an oven thermometer, and I baked for the 15 minutes called for, and they were done per the toothpick test. I'd used Bob's Red Mill Whey Powder, but brand shouldn't matter. The muffins are dry and, frankly, not as good as any of the other multiple "healthy"  and usually oatmeal-based muffins I've been making. I feel 3 stars is generous. Very disappointing. Other commenters had a better experience. Any hints as to what I did wrong?

I followed this recipe to a tee and lemme tell you, it's fantastic! The only change I made was I turned it into a loaf since I couldn't find my muffin tin. I baked it at 350° for 45 minutes and it was absolutely perfect. I love it because it isn't over sweet and it doesn't have a wonky aftertaste that you can get sometimes when adding protein powders. Thank you for this!

I had an issues with this recipe and had to adjust it, hence one less star.

My issue was that the batter was incredibly runny, so thin, almost like milk. I added 15 g of whole oats to thicken it up a bit. I also added 1.5 oz of Aronia berries because I have them. Because of how thin the batter was, the chocolate chips and berries sunk right to the bottom. That being said, these muffins are delicious! They came out of the oven puffed up and dark dark brown and then shrunk comically like a basque cheesecake. I didn’t have high hopes for them but boy was I wrong! They were delightful. The texture is fluffy and just right. 

They don’t have a ton of protein, so they’re definitely a treat, but I’ll be sure to make them again next time I have spotty bananas.

Absolutely perfect recipe. Comes out amazing every time. Don't over bake! I added an extra egg by accident and turned out also super.

These are amazingly easy to prepare, and my whole family Loves them!! The first batch I made was gone within a day. This will stay in our rotation every month because they’re that good and so simple to make!

Great protein banana muffin recipe! I added 1/2 cup unflavored Greek yogurt and used sugar free syrup in place of Maple syrup and no chocolate chips. It took my down to 61 calories per muffin.

protein banana muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 12

Author : Erin Morrissey

Ingredients

Instructions

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