Low Fat Chocolate Banana Protein Muffins
Fuel your mornings with a deliciously guilt-free treat—Low Fat Chocolate Banana Protein Muffins! These fluffy, nutrient-packed muffins combine the natural sweetness of ripe bananas and a touch of honey with rich, unsweetened cocoa powder and mini dark chocolate chips for a decadent flavor profile without the extra fat. Made with whole wheat flour, protein powder, and plain Greek yogurt, they’re a fantastic source of energy and perfect for a post-workout snack or a healthy breakfast option. With just 15 minutes of prep time and simple ingredients like unsweetened applesauce and egg whites, these muffins are quick to whip up, while staying low in calories and high in protein. Soft, moist, and bursting with flavor, they’re a smart and satisfying choice for any health-conscious foodie!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 0.5 cup unsweetened applesauce
- 3 large egg whites
- 1 teaspoon vanilla extract
- 0.25 cup honey
- 0.5 cup plain Greek yogurt
- 1 cup whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 0.5 cup protein powder (whey or plant-based)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup mini dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the unsweetened applesauce, egg whites, vanilla extract, honey, and plain Greek yogurt to the mashed bananas. Mix well until the wet ingredients are fully combined.
In another bowl, whisk together the whole wheat flour, unsweetened cocoa powder, protein powder, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet ingredients, stirring only until combined. Be careful not to overmix.
Fold in the mini dark chocolate chips.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 130.1 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4533 mg | 96% | |
*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.
