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Chocolate Protein Banana Bread Muffins

Merritt Allen

Chocolate Protein Banana Bread Muffins

By: Merritt Allen

Having a great day, usually starts with having a filling and health breakfast. Trying these gluten free chocolate protein banana bread muffins is a great way to vary how you start the day in a delicious but nutritious way! I know finding healthy breakfast pastries can be hard, but I know that when I focus on a my protein in the morning, I love how I feel later in the day!

These muffins are the perfect compromise between a sweet morning treat and a high protein snack. I love starting my day with something a little sweet and being able to have a healthy breakfast is also a bonus!

Notes and Tips For Chocolate Protein Banana Bread Muffins:

  • Being gluten free, these muffins are held together with the eggs and tapioca starch. I highly recommend baking them in muffin liners since this further helps keep them together. Also, having your muffins in liners makes them super easy to store!

  • If you want to make these protein muffins super filling, try adding an extra egg and serving with greek yogurt.

  • Since these muffins have cocoa powder in them, it is hard to tell when they are done. Look for slight cracking on the top and around the edges. You can also stick a toothpick into the muffins and it should be clean with maybe a few crumbs sticking to it.

  • I call for browning the butter but this step is optional! It adds flavor but you can simply melt the butter if you want to skip this step.

Are these Chocolate Protein Muffins Gluten Free?

  • These muffins are gluten free, they are made out of protein powder, almond flour, and cocoa powder. You can use any type of gluten free flour for these protein muffins, I just really like the taste and texture of almond flour. You can try out buckwheat flour, gluten free all purpose flour, or cassava flour.

What Can I Add To Chocolate Protein Banana Bread Muffins?

  • I love adding chocolate chips to my muffins but you can try out all sorts of additions. Dried fruit like cranberries or cherries would be a great pairing with the chocolate. Nuts like pecans, walnuts, or almond slivers would add some texture and make these muffins super filling!

What Protein Powder Do I Need For These Muffins?

  • I use an unflavored protein powder that does not contain sugar. You can use any protein powder for these muffins. A flavored protein powder like vanilla or chocolate may sweeten the muffins but would still taste great!

Ingredients For Chocolate Protein Banana Bread Muffins:

Recipe for Protein Muffins:

  • 3 ripe bananas You can also use yellow or more firm bananas. They are slightly less sweet and may require more effort to mash.
  • 2 eggs Eggs help hold the pancakes together and add extra protein!
  • 1 tsp vanilla Vanilla adds flavor and depth to the pancakes.
  • 1/2 cup Butter I brown the butter to add flavor, but you can definitely just melt it!
  • 1/4 cup maple Syrup The maple syrup adds a touch of sweetness to these protein muffins.
  • 1 cup almond flour You can use oat flour, chickpea flour, or any other gluten free flour. You can even use regular all purpose flour if you wish to make these regular muffins.
  • 1/2 cup protein powder I use unsweetened protein powder but feel free to use a chocolate or vanilla flavored one.
  • 1/3 cup Cocoa Powder Regular cocoa powder works great. I have also made these with dark chocolate cocoa powder or even black cocoa powder.
  • 1/2 tsp salt
  • 1 tsp baking powder Baking powder adds lift
  • 1/2 tsp baking soda Baking soda adds lift.
  • 1/3 cup chocolate chips These are optional but adds a little texture.

How to Make Chocolate Protein Banana Bread Muffins

  1. Brown the Butter and Preheat the Oven

  2. Preheat the Oven to 350 F

  3. Over medium-low heat, melt butter. Continue to swirl the butter until browning occurs, about 8 minutes.

  4. Mash the bananas into a bowl using a fork or stand mixer.

  5. Add the egg, maple syrup, and vanilla to the bananas and mix together vigorously.

  6. Add the butter and mix until well combined.

  7. In a separate bowl, combine all the dry ingredients and mix well

  8. Add the dry ingredients to the banana mixture and stir until well combined.

    1. Note: different protein powders will absorb different amounts of liquid. If you protein powder seems to absorb all the liquid in the batter, add in 1/4 cup water, milk, or milk alternative.

2. Bake the Muffins

  1. Divide the muffin batter up into 9 muffins. You can use muffins liners to help remove the muffins later.

  2. Bake until the muffins are starting to crack and a knife comes out mostly clean when inserted, about 15-17 minutes.

  3. Remove from the baking tine to a cooling rack.

  4. Enjoy as a light breakfast or part of a more filling one!

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What I Love About These Chocolate Protein Muffins and How To Store Them:

  • I love these muffins for how filling but scrumptious they are. The chocolate flavor is subtle but rich and they are the perfect amount of sweetness. They are a great breakfast option that is gluten free, easy to make, and something you will love to have on your breakfast rotation.

  • Storing these muffins is easy! You can keep them in an airtight container or baggie on your counter once they have cooled. Do not seal them when still warm or they will become soggy!