Sugar-Free Chocolate Banana Protein Muffins
Indulge in guilt-free snacking with these Sugar-Free Chocolate Banana Protein Muffins, a wholesome twist on traditional baked goods that's perfect for fitness enthusiasts and health-conscious eaters alike. Packed with the natural sweetness of ripe bananas and a rich chocolatey flavor from unsweetened cocoa powder and chocolate-flavored protein powder, these muffins are both delicious and nourishing. Made with wholesome ingredients like rolled oats, Greek yogurt, and sugar-free dark chocolate chips, they deliver a satisfying dose of protein without added sugar or refined flour. Quick to whip up in just 15 minutes, these moist and fluffy muffins are ideal for breakfast, post-workout snacks, or a healthy treat on the go. Plus, they're freezer-friendly for easy meal prep!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Plain Greek yogurt
- 1.5 cups Rolled oats
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Protein powder (chocolate-flavored)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with muffin liners or spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the eggs, unsweetened applesauce, vanilla extract, and Greek yogurt to the mashed bananas, and whisk together until fully combined.
In another bowl, mix the rolled oats, unsweetened cocoa powder, chocolate-flavored protein powder, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fold in the sugar-free dark chocolate chips into the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 105.8 g | 378% | |
| Total Sugars | 68.4 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1135 mg | 87% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 5858 mg | 125% | |
*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.
