Chocolate Banana Protein Muffins
Indulge guilt-free with these Chocolate Banana Protein Muffins, a wholesome yet decadent treat brimming with rich cocoa flavor and natural sweetness from ripe bananas and honey. These protein-packed muffins are made with whole wheat flour, chocolate protein powder, and creamy Greek yogurt, ensuring a moist texture and a satisfying nutritional boost. Perfect for meal prepping or post-workout snacks, they’re easy to whip up in under 40 minutes and studded with mini chocolate chips for an extra touch of indulgence. Whether you're searching for high-protein recipes, healthy breakfast options, or nutrient-dense snacks, these muffins deliver big on taste and health—ideal for any lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Ripe banana
- 1 large Egg
- 1 cup Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Chocolate protein powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, Greek yogurt, honey, and vanilla extract to the bananas. Mix well until all ingredients are combined.
In a separate bowl, sift together the whole wheat flour, cocoa powder, chocolate protein powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently to combine. Stir until just incorporated; be careful not to overmix.
Slowly pour in the milk and fold into the muffin batter until well mixed.
Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove from the oven and allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 268 mg | 90% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 114.5 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 833 mg | 64% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4353 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
