Chocolate Chip Banana Protein Muffins

$To make delicious Chocolate Chip Banana Protein Muffins, you'll need simple ingredients that pack a punch. Here's what you need: - 2 ripe bananas, mashed - 1 cup rolled oats (or oat flour) - 1/2 cup vanilla protein powder - 1/2 cup almond milk (or any milk of choice) - 1/4 cup honey or maple syrup - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/2 cup dark chocolate chips - 1/4 teaspoon salt These ingredients blend together to create muffins that are moist and tasty. Ripe bananas add natural sweetness and moisture. Rolled oats or oat flour makes a great base, giving a hearty texture. The protein powder boosts nutrition, while almond milk keeps it light. Honey or maple syrup adds a hint of sweetness, and cocoa powder gives a rich flavor. Baking powder and baking soda help the muffins rise. Ground cinnamon adds warmth and spice. Dark chocolate chips are the star, providing bursts of sweet chocolate in every bite. With these ingredients, you’re ready to create muffins that are not just healthy but also fun to eat! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This is key to getting even cooking. Next, line a muffin tin with paper liners or grease it with cooking spray. This step helps the muffins release easily after baking. In a large bowl, mash two ripe bananas. Add one cup of almond milk and a quarter cup of honey or maple syrup. Mix these until well blended. The bananas give moisture and natural sweetness. In another bowl, combine one cup of rolled oats, half a cup of vanilla protein powder, a quarter cup of cocoa powder, one teaspoon of baking powder, half a teaspoon of baking soda, half a teaspoon of cinnamon, and a quarter teaspoon of salt. Mixing these dry ingredients well ensures even flavor throughout the muffins. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to over-mix, as this can make the muffins tough. Then, fold in half a cup of dark chocolate chips. This adds a delightful chocolatey flavor. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 15-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are ready! Once baked, remove the muffins from the oven. Let them cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm for the best flavor! To make perfect muffins, avoid over-mixing the batter. Mix just until you see no dry flour. Over-mixing makes the muffins tough. Proper baking time is also key. Bake for 15-20 minutes at 350°F. Check with a toothpick; it should come out clean. You can try different sweeteners in this recipe. Use coconut sugar or agave syrup instead of honey. Adding nuts or seeds can also boost texture. Chopped walnuts or chia seeds add great crunch and nutrition. Serve these muffins warm for the best taste. You can dust them with cocoa powder for a fancy touch. Add a few extra chocolate chips on top for a sweet look. For a creamy side, pair with a scoop of Greek yogurt. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Experiment with Sweeteners: Feel free to substitute honey or maple syrup with other sweeteners like agave or stevia, depending on your dietary preferences. Storing Muffins: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for Later: These muffins freeze well! Place them in a freezer-safe bag or container for up to 3 months. Simply thaw and enjoy whenever you crave a healthy snack! {{image_2}} To make these muffins vegan, swap the honey for maple syrup. Use plant-based protein powder. You can also choose almond milk or any plant milk you like. This keeps them tasty and healthy. For gluten-free options, use oat flour instead of rolled oats. Ensure your protein powder is gluten-free too. These changes make the muffins safe for those with gluten issues. You can switch up the fruits too. Try applesauce or diced peaches for a new taste. Mashed sweet potatoes also work well. Each fruit brings its own flavor to your muffins. When it comes to chocolate, dark chocolate chips are great, but feel free to mix it up. Use milk chocolate or even white chocolate chips. Each choice adds a unique twist to the muffins. If you want different protein powder flavors, go for chocolate or peanut butter. This adds a fun flavor kick. You can also use plant-based protein to keep it vegan. Natural protein boosters can enhance your muffins too. Try ground flaxseed or chia seeds. They boost protein and add more fiber. This makes your muffins even healthier while keeping them delicious. To keep your muffins fresh, use an airtight container. This helps them stay soft and tasty. You can store them at room temperature for up to three days. If you want to keep them longer, place them in the fridge. In the fridge, they will last about a week. If you want to save some muffins for later, freezing works great. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. This keeps them fresh and prevents freezer burn. When you are ready to eat them, take one out. Let it thaw at room temperature for about 30 minutes. You can also warm it in the microwave for 15-20 seconds for a delicious treat. To make your muffins fluffy, use fresh baking powder and baking soda. Mix the wet and dry ingredients separately before combining them. Be careful not to over-mix your batter. Over-mixing can lead to dense muffins. Stir just enough to blend the ingredients. You can use peanut butter, but it will change the texture. Peanut butter adds richness but can make the batter thicker. If you decide to use it, mix it with some water to thin it out. This way, your muffins will still bake evenly. You can use agave nectar or brown sugar as substitutes. If you prefer a sugar-free option, try using stevia or erythritol. Just remember to adjust the amount based on sweetness. Each sweetener has a different level of sweetness. These muffins can last up to five days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, they can be frozen for up to three months. Yes, you can! Adding nuts or dried fruit can enhance the flavor and texture. Try walnuts, pecans, or raisins for different tastes. Just be sure to keep the total amount of mix-ins to about one cup. This helps the muffins rise properly. These muffins are simple and delicious. We used ripe bananas, oats, and chocolate chips for great flavor. The step-by-step guide makes baking easy. Don’t forget the tips for getting the best texture! You can customize these muffins for any diet too. Remember to store them right for freshness. Enjoy your baking, and feel free to get creative with flavors and add-ins!$

Chocolate Chip Banana Protein Muffins

Delicious and healthy muffins packed with protein and the goodness of bananas and chocolate.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

2 none ripe bananas, mashed
1 cup rolled oats (or oat flour)
0.5 cup vanilla protein powder
0.5 cup almond milk (or any milk of choice)
0.25 cup honey or maple syrup
0.25 cup unsweetened cocoa powder
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon cinnamon
0.5 cup dark chocolate chips
0.25 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large bowl, combine the mashed bananas, almond milk, and honey (or maple syrup) until well blended.
In a separate bowl, mix the rolled oats, protein powder, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over-mix.
Fold in the dark chocolate chips gently into the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with cocoa powder and decorated with extra chocolate chips. Pair with Greek yogurt for an extra touch.

Keyword banana, chocolate chip, healthy, muffins, protein