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Banana Chocolate Chip Protein Muffins

A quick and nutritious snack packed with protein and delicious flavors, perfect for breakfast or a post-workout treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas The riper the bananas, the sweeter your muffins will be.
  • 1 large egg
  • 1/3 cup maple syrup Can substitute with honey or agave syrup.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oat flour Use certified gluten-free oat flour for a gluten-free version.
  • 1 scoop protein powder Vanilla, chocolate, or unflavored types can be used.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup chocolate chips You can add extra chocolate chips on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
  2. Mash the ripe bananas in a large bowl until smooth.
  3. Whisk in the egg, maple syrup, and vanilla extract.
  4. In a separate bowl, combine oat flour, protein powder, baking powder, baking soda, and salt.
  5. Mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips.
  7. Scoop the batter into muffin liners, filling them about ¾ full.
  8. Sprinkle extra chocolate chips on top if desired.
Baking
  1. Bake for about 15 minutes or until a toothpick comes out clean.

Notes

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins for up to three months. Thaw at room temperature or microwave for a few seconds before enjoying.