Simple Chocolate Chip Banana Protein Muffins
These healthy banana muffins are low in sugar and packed with protein! They’re prefect for a quick breakfast or a healthy snack!
Why We Love These Muffins
High in Protein: The eggs, almond flour and greek yogurt make these muffins full of protein!
Kids and Adults love them: The mini chocolate chips add just the right amount of sweetness to these muffins without adding too much sugar.
Easy to make in bulk and freeze: These are great for breakfast or snack prep and freeze well!
Key Ingredient Notes
All Purpose Flour: The base for the muffins. We like to use King Arthur flour as it has a little higher protein percentage. If you would like to make these muffins gluten-free, oat flour works great as well.
Almond Flour:I love the added protein that comes from almond flour. It also adds a nice texture to baked goods, giving them a bit more heartiness.
Salt: We like to use pink Himalayan salt, however regular table salt works well too,
Baking Soda: Helps the muffins to rise during baking.
Cinnamon: Adds delicious flavor!
Date Sugar: Date sugar is made from grinding up whole dried dates making them higher in fiber and lower on the glycemic index than traditional cane sugar. While I love this option for sweetening these muffins, I know it can be expensive. Coconut sugar or brown sugar or white sugar can be used as well (what I use often depends on what I have on hand at the moment).
Butter: An excellent healthy fat to add moisture.
Coconut Oil: Another healthy fat to add moisture. You can, if needed use all butter or coconut oil.
Eggs: Eggs are such a wonderful and nutrient-dense food! One large egg is roughly 6 grams of protein. Not only are they an excellent source for protein, eggs contain many vitamins and nutrients including Vitamins B12, A, D, choline, and more!
Bananas: Added for moisture and flavor!
Yogurt: We like to use whole-fat greek yogurt for the high protein and fat content. This recipe will work with lower fat yogurt as well if that’s what you have on hand or prefer.
Mini Chocolate Chips: These add a little boost of sweetness to each bite. I definitely recommend the mini chocolate chips as they distribute nicely through the muffins. The larger chocolate chips add a bit too much sweetness and are not as evenly distributed.
Recipe Tips:
Want even more protein? Add a couple scoops of unflavored powdered collagen. Collagen is a great way to boost protein in baked goods! I also love adding a scoop of collagen to my daily coffee. We use Perfect Supplements Collagen…use the code SWEETMEADOW10 for 10% off!
Don’t have date sugar? You can also use white, brown or coconut sugar.
These muffins are a great snack to keep around for a quick snack. They also freeze well. After making a batch, I often will toss four in a quart size ziplock baggie for the freezer.
How to Make Protein Muffins
You will need:
Large bowl
Measuring cups and spoons
Whisk
Wooden spoon
Muffin pan
Muffin liners (optional)
Ingredients:
1 cup all purpose flour
1 cup almond flour
1 teaspoon salt
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1/3 cup date sugar
1/4 cup melted butter
1/4 cup melted coconut oil
3 eggs
2 overripe bananas
1/3 cup whole-fat yogurt
1/3 cup mini chocolate chips
Instructions:
Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin tin with your choice of oil or line with cupcake liners.
Place all-purpose flour and almond flour in a medium bowl. Add baking soda, salt, and cinnamon and whisk together thoroughly.
Mash bananas in a small bowl with a fork and add to flour mixture.
Add date sugar, melted coconut oil, melted butter, eggs, yogurt and chocolate chips to flour bowl. Stir to combine.
Spoon batter evenly into muffin tin. Place on center oven rack and bake for 20-25 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes before enjoying.
Looking for More Great Snack Recipes?
Check out these other great snack ideas!
Pumpkin Protein Muffins with Chocolate Chips
Simply Perfect Stovetop Popcorn
Lemon Protein Muffins
If you make this recipe and love it, I’d love for you to give it 5 stars! Also, tag me on Instagram @sweetmeadowfarmhouse with your delicious creation and let me know!
Simple Banana Protein Muffins with Chocolate Chips
These protein rich and hearty muffins are perfect for and on-the-go breakfast or mid-afternoon snack!
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1/3 cup date sugar*
- 1/4 cup melted butter
- 1/4 cup melted coconut oil
- 3 eggs
- 2 overripe bananas
- 1/3 cup whole-fat greek yogurt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin tin with your choice of oil or line with cupcake liners.
- Place all-purpose flour and almond flour in a medium bowl. Add baking soda, salt, and cinnamon and whisk together thoroughly.
- Mash bananas in a small bowl with a fork and add to flour mixture.
- Add date sugar, melted coconut oil, melted butter, eggs, yogurt and chocolate chips to flour bowl. Stir to combine.
- Spoon batter evenly into muffin tin. Place on center oven rack and bake for 20-25 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes before enjoying.
Notes
*date sugar can be replaced with coconut, brown or white sugar
