Banana Protein Muffins
Enjoy a healthier twist on a classic treat with these banana protein muffins sprinkled with chocolate chips. Packed with wholesome ingredients, these muffins are not only delicious but also perfect for giving you an energy boost any time of day. The ripe bananas provide natural sweetness, while the protein powder adds a nourishing kick.
Servings 15 muffins
Calories 173kcal
Equipment
Ingredients
- 2 cups mashed ripe bananas The number of bananas will vary based on size. This is usually 3-4 bananas for me. I like to leave some banana chunks in mine.
- 1 teaspoon vanilla extract
- 2 ½ tablespoons unsalted melted butter Measured solid.
- 2 ½ tablespoons unsweetened applesauce See notes.
- 2 eggs beaten
- 2 cups all purpose flour
- 93 grams protein powder This was 3 scoops using the brand noted. Use a food scale for accurate measuring.
- 1 teaspoon ground cinnamon
- ½ cup sweetener or sugar ½ cup results in muffins that are not overly sweet. If you like sweet muffins use ¾ -1 cup.
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons water
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease your muffin tin with butter or oil. I don't recommend paper liners because most paper liners will stick to the batter while it bakes, unless you use very high quality liners.
- Combine the mashed bananas, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.2 cups mashed ripe bananas, 1 teaspoon vanilla extract, 2 ½ tablespoons unsalted melted butter, 2 ½ tablespoons unsweetened applesauce, 2 eggs beaten
- In a separate large mixing bowl, combine the flour, protein powder, sweetener, salt, baking soda, and cinnamon.2 cups all purpose flour, 1 teaspoon ground cinnamon, ½ cup sweetener or sugar, ½ teaspoon salt, 1 teaspoon baking soda, 93 grams protein powder
- Add the wet ingredients (banana mixture) to the dry ingredients (flour mixture). Mix with a silicone or wooden spoon. The mixture will appear dry because of the protein powder. Add in 2 tablespoons of water here to incorporate moisture. Add additional water if the mixture still appears dry.2 tablespoons water
- Stir to combine. Don't overmix. Ensure the flour is incorporated, but the mix should be lumpy. If you overmix, this will impact the texture of the muffins. They will be tough.
- Fold in the chocolate chips.½ cup chocolate chips
- Pour the batter into muffin tins about ¾th of the way up.
- Bake for 18-25 minutes until a toothpick returns clean.
- Cool before serving.
Notes
Use very ripe bananas. They should have plenty of brown spots or be almost completely brown. The riper the banana, the sweeter and more flavorful it will be. Soft, mushy bananas are perfect for mashing and incorporating into the batter. Avoid bananas that are too firm.
Unsweetened applesauce is used to decrease the amount of butter in the recipe. If you don't want to use applesauce you can use ⅓ cup of melted butter (total).
For the sweetener, you can also use pure maple syrup or honey if you wish.
Paper liners will usually stick to these muffins since the batter is low in fat or has a high protein content. I recommend you forego liners if you want an optimal experience.
If you are using paper liners, use high-quality liners. Invest in good-quality, non-stick paper liners. Cheap liners are more likely to stick. It has happened to me. You can also grease the liners. Lightly spray the inside of each paper liner with non-stick cooking spray or brush with a little melted butter or oil. This will create a barrier that helps prevent sticking.
If you are set on using liners silicone liners will likely work the best. These are non-stick and reusable.
If the liners are still sticking, try refrigerating or freezing the muffins for a short time. The cold temperature can help the liners peel off more cleanly.
Nutrition
Serving: 1muffin | Calories: 173kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g