High Protein Banana Chocolate Chip Muffin
Indulge guilt-free with these High Protein Banana Chocolate Chip Muffins, the perfect marriage of wholesome ingredients and rich flavors. Packed with protein from Greek yogurt and vanilla protein powder, these muffins are a nutritious way to start your day or fuel your workout. Ripe bananas add natural sweetness and moisture, while whole wheat flour and a touch of honey keep them light yet hearty. Semi-sweet chocolate chips lend a decadent touch, balanced by warm notes of cinnamon. Ready in just 35 minutes, these easy-to-make muffins are a delicious grab-and-go snack or satisfying breakfast option. With keywords like "high protein muffins," "healthy banana muffins," and "easy chocolate chip recipes," this recipe is sure to become a favorite for fitness enthusiasts and busy home cooks alike!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 cup Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup honey
- 0.5 cup protein powder (vanilla or unflavored)
- 0.75 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add Greek yogurt, eggs, vanilla extract, and honey to the mashed bananas. Whisk together until well combined.
In another bowl, combine protein powder, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir until evenly mixed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the chocolate chips, distributing them evenly throughout the batter.
Divide the batter equally among the prepared muffin cups.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 139.1 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 704 mg | 54% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2563 mg | 55% | |
*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.
