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–+ servings

High Protein Chocolate Banana Muffins

Rich, moist high protein chocolate banana muffins made in one bowl with Greek yogurt and chocolate chips. Perfect for breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Breakfast, Desserts
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas the spottier, the sweeter
  • 1 large egg
  • 1/2 cup cane sugar optional for a less sweet muffin
  • 2/3 cup plain Greek yogurt whole milk or 2%
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 3 scoops chocolate protein powder
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup neutral cooking oil such as avocado oil or canola oil
  • 1/4 cup milk any kind you have on hand
  • 2/3 cup mini chocolate chips reserve a small handful for topping
  • as needed nonstick cooking spray for coating muffin liners

Method
 

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, mash the bananas with a fork until they are mostly smooth.
  3. Using an electric hand mixer, beat in the egg, Greek yogurt, vanilla extract, and cane sugar on medium speed. Scrape down the sides of the bowl to make sure everything is evenly combined.
  4. Add the all purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda to the bowl. Mix again until the batter is thick and no dry streaks remain.
  5. Slowly beat in the oil and milk until the batter is glossy and smooth. Fold in the mini chocolate chips, saving a few for the tops.
  6. Spray the muffin liners with nonstick spray, then use a cookie scoop to divide the batter into each cup. Fill each liner about three quarters full and sprinkle the reserved chocolate chips over the tops.
  7. Bake for 22 to 28 minutes, turning the pan 180 degrees halfway through, until the muffins are risen and a toothpick inserted into the center comes out clean. Do not overbake. Let them cool slightly in the tin before transferring to a wire rack.

Nutrition

Calories: 230kcalCarbohydrates: 31gProtein: 9gFat: 10gSaturated Fat: 3gCholesterol: 19mgSodium: 190mgFiber: 3gSugar: 18g

Notes

Skip the cane sugar for a less sweet muffin; ripe bananas bring plenty of natural sweetness.
Store cooled muffins in an airtight container at room temperature for 3 to 4 days or in the fridge for up to 1 week.
Cool muffins completely before covering so condensation does not leave them soggy.
Do not overbake. Protein muffins turn dry quickly, so check doneness at 22 minutes.
Always mist the liners with cooking spray when using protein powder so the muffins release cleanly.
Fill each cup about three quarters full and bake any extra batter as an additional muffin, not as an overfilled cup.
Freeze baked muffins in a zip top bag for up to 3 months and thaw overnight for easy meal prep.

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