These chocolate chip banana protein muffins are the ultimate meal prep snack. They’re healthy, sweetened with just honey, made with almond flour and ready in under 30 minutes.
These muffins are the perfect recipe to have on hand for quick snacks, whether after school, post-workout or when the late night chocolate cravings hit.
Protein powder is great for baking because it can help turn a very non-nutritious recipe into a very nutritious one! As far as which one is best, I like pea protein, but if you are not dairy free, whey is great too!
Key Ingredients & substitutions
Banana puree. This is one of the key ingredients that add moisture to these banana protein muffins and help naturally sweeten them. Be sure to use very ripe and spotty bananas and puree them instead of mash them. This is key for the texture!
Almond & oat flour. We’re using half almond flour and half oat flour, but you are welcome to use all of one or the other if you prefer. The texture is best with half of each, but it will work with all of one.
Honey. Honey will help add some sweetness to the muffins without tons of added sugar. I have not tested these with maple syrup, but I imagine that would work as well.
Protein powder. I use a vanilla pea protein for this recipe, which I recommend. You can use other kinds of protein such as whey, but I recommend sticking with vanilla for the best flavor. You want to make sure it has stevia or some kind of sweetener for the best flavor.
We’ll be using 1/2 cup of protein powder, which adds just the right amount of nutrition, but not so much that the texture is negatively impacted.
Eggs. The eggs help bind all of the ingredients together, add moisture and add some extra protein!
How to make banana protein muffins
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 10 liners and set aside. In a large mixing bowl, whisk together all wet ingredients.
Whisk in the dry ingredients, aside from the chocolate or nuts if using. Fold in the nuts or chocolate chips.
Scoop into the prepared tray, filling each liner about 3/4 of the way up. Bake for 18-24 minutes or until a toothpick comes out clean. Remove from the oven and let cool completely before serving.
How to store and freeze
To store: Once prepared, these banana protein muffins will keep at room temperature for 3-5 days. I like to store them in a container or a ziplock bag to keep them moist.
To freeze: I have not tried freezing them, but I do think that would work well! Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
To reheat: If frozen, let the muffins defrost in the fridge, then reheat until warm through the center at 300. If they were simply in the fridge or at room temp, just pop in the microwave for a few seconds to warm them up!
Can I make them vegan?
I have not tested these without the eggs, and to be honest, I don’t think the texture would turn out very well. If you do choose to make them vegan, my suggestion would be to use two flax eggs or add in an additional 1/2 cup of banana puree.
They won’t rise as much as they do with eggs or be quite as fluffy, but the flavor will still be delicious.
Try these muffins next!
- Matcha Muffins
- Almond Flour Blueberry Muffins
- Zucchini Muffins
- Sweet Potato Muffins
- Carrot Cake Muffins
- Gluten Free Pumpkin Muffins
Banana Protein Muffins
by: claire cary
- 1 cup banana puree
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with 10 liners and set aside.
- In a large mixing bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients, aside from the chocolate or nuts if using.
- Fold in the nuts or chocolate chips.
- Scoop into the prepared tray, filling each liner about 3/4 of the way up.
- Bake for 18-24 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool completely before serving.