Vegan Chocolate Banana Protein Muffins
Indulge in the perfect blend of decadent chocolate and wholesome goodness with these Vegan Chocolate Banana Protein Muffins! These moist and fluffy treats are naturally sweetened with ripe bananas and maple syrup, while packed with plant-based protein thanks to vegan chocolate protein powder. Made with whole wheat flour and studded with melty vegan dark chocolate chips, these muffins are a satisfying, guilt-free snack or breakfast-on-the-go. With a prep time of just 15 minutes, they're easy to whip up and a great way to fuel your day. Whether you're looking for a high-protein vegan treat or a healthier twist on a classic chocolate muffin, this recipe will not disappoint. Perfectly balanced flavors, simple ingredients, and a protein boost make these muffins a must-try!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsweetened almond milk
- 0.25 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1.5 cups whole wheat flour
- 0.33 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup vegan chocolate protein powder
- 0.5 cup vegan dark chocolate chips
- 0.25 cup coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, mash the ripe bananas until smooth. Add the almond milk, maple syrup, vanilla extract, and apple cider vinegar. Mix well to combine the wet ingredients.
In another bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, sea salt, and vegan chocolate protein powder.
Gently fold the dry ingredients into the wet ingredients using a spatula, stirring just until the mixture is well combined.
Add the melted coconut oil and mix until incorporated. Be careful not to overmix.
Fold in the vegan dark chocolate chips, distributing them evenly throughout the batter.
Evenly divide the batter 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 or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 11.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 274 mg | 6% | |
*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.
