Nut-Free Chocolate Banana Protein Muffins
Elevate your snack game with these Nut-Free Chocolate Banana Protein Muffins—a wholesome, protein-packed treat perfect for busy mornings or post-workout indulgence. These tender, moist muffins combine the natural sweetness of ripe bananas and honey with rich cocoa powder and chocolate whey protein to create a guilt-free delight. Made without nuts, they’re allergy-friendly yet bursting with bold chocolate flavor, enhanced by dark chocolate chips in every bite. With nutrient-dense rolled oats and creamy Greek yogurt, these muffins strike the perfect balance between health and decadence. Ready in just about 35 minutes, they’re easy to whip up and ideal for meal prep. Whether you're a fitness enthusiast or simply craving a better-for-you dessert, these chocolate banana muffins will hit the spot!
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 2 large Eggs
- 0.75 cup Plain Greek yogurt
- 0.5 cup Milk of choice
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Rolled oats
- 0.5 cup Cocoa powder
- 0.5 cup Whey protein powder (chocolate flavor)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them with cooking spray.
In a large mixing bowl, mash the bananas until smooth. Add the eggs, Greek yogurt, milk, honey, and vanilla extract. Whisk until fully combined and smooth.
In a separate bowl, combine the rolled oats, cocoa powder, protein powder, baking powder, baking soda, and salt. Stir until evenly mixed.
Add the dry ingredients to the wet ingredients, and gently fold until just combined.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each 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 pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your nut-free chocolate banana protein muffins! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 152.2 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1234 mg | 95% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4162 mg | 89% | |
*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.
