Soy-Free Chocolate Banana Protein Muffins
Elevate your snack game with these indulgent yet wholesome Soy-Free Chocolate Banana Protein Muffins! Packed with rich cocoa flavor, naturally sweetened with ripe bananas and honey, and boosted with plant-based chocolate protein powder, these muffins are the perfect guilt-free treat for post-workout recovery or an on-the-go breakfast. Made with nutrient-dense oat flour and creamy Greek yogurt, they strike the ideal balance between moist texture and healthy fuel. Dark chocolate chips add a touch of decadence, while the absence of soy makes them allergy-friendly and easily digestible. Ready in just 35 minutes, this recipe yields 12 delicious muffins that are sure to satisfy your chocolate cravings while keeping you energized. Perfect for fitness enthusiasts and busy families alike!
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Recipe Information
Ingredients
- 2 medium Ripe bananas
- 2 large Eggs
- 0.5 cup Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Oat flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Chocolate protein powder (plant-based)
- 0.25 cup Almond milk
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with a non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas and mix until well combined.
In a separate bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder, baking soda, salt, and chocolate protein powder.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Pour in the almond milk and fold in until the batter is smooth. Do not overmix.
Gently fold in the dark chocolate chips.
Fill each muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 140.3 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 755 mg | 58% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 4722 mg | 100% | |
*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.
