There are some recipes that just quietly become part of your weekly routine.
These protein banana chocolate chip muffins have been that recipe in my kitchen lately. I’ve been baking them on repeat because they check every box: easy, wholesome, and just sweet enough to feel like a treat without actually being loaded with sugar.
The best part? Everything goes into one bowl.
If you’ve followed along here for a while, you know I’m not interested in complicated baking. I don’t want to dirty three bowls just to make muffins. With this recipe, you start with the wet ingredients, add the dry ingredients right on top, mix it all together, and you’re done.
It’s simple, forgiving, and perfect for those overripe bananas sitting on your counter.
Why I Love This Recipe
These muffins are soft, lightly sweet, and incredibly satisfying. The bananas bring natural sweetness while the protein powder adds a little boost that makes them perfect for breakfast, a snack, or something to grab after the gym.
One thing I intentionally don’t do is completely mash the bananas. I leave some texture so that when the muffins bake, you get these little pockets of banana throughout. It makes them feel homemade in the best way.
They’re also naturally gluten-free when you use a gluten-free flour blend, and they rely mostly on banana and maple syrup for sweetness.
And of course… there are chocolate chips.
Because life without chocolate chips is just unnecessary.
My Favorite Baking Shortcut
I use a 2-ounce cookie scoop to portion the batter into my muffin tray. It keeps every muffin the same size and makes the process really fast.
I also bake these in flexible silicone (rubber) muffin trays, which means no liners and no sticking. I’ll link both of those tools in my Amazon shop because they make baking these ridiculously easy.
Before the muffins go into the oven, I always sprinkle a few extra chocolate chips (or peanut butter chips) right on top. It gives them that bakery look with almost no effort.
The Result
After about 20–25 minutes in the oven, you end up with muffins that are:
- Moist
- Soft
- Lightly sweet
- Packed with banana flavor
- Studded with chocolate
They’re perfect to keep on the counter for a couple of days or store in the fridge for quick snacks throughout the week.
Honestly, they’re one of those recipes you’ll memorize after making them a few times.
Recipe: Protein Banana Chocolate Chip Muffins
Ingredients
- 3 ripe bananas (fresh or thawed frozen bananas)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup applesauce
- 2 tablespoon olive oil
- 2 eggs
- 1 ½ cups gluten-free flour
- ¼ cup vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Chocolate chips (measure with your heart)
Optional topping: Extra chocolate chips or peanut butter chips for the top
Directions
- Preheat your oven to 350°F.
- In a large mixing bowl, add the bananas and lightly mash them. Leave some texture so small banana pieces remain.
- Add the maple syrup, vanilla, applesauce, olive oil and eggs, and mix until combined.
- Add the flour, protein powder, baking powder, baking soda, and salt directly on top of the wet ingredients.
- Stir everything together until just combined.
- Fold in chocolate chips.
- Using a 2-ounce scoop, portion the batter into a silicone or greased muffin tray.
- Sprinkle extra chocolate chips or peanut butter chips on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before removing from the pan.
These muffins are one of those recipes that proves simple ingredients can still feel special. They’re wholesome enough for breakfast but still satisfy that chocolate craving.
And if you’re like me, you’ll probably find yourself baking them again before the first batch is even gone.
Shop This Post
|
|
|
|
