These banana chocolate chip protein muffins are a healthy and hearty small batch recipe loaded with banana, oat flour, greek yogurt and chocolate chips. They're quick and easy to throw together and perfect for prepping ahead.
We love these banana chocolate chip protein muffins at are house. They're such a great healthy breakfast or high protein snack. Often times I prep them and throw them into ziplock bags, and store in the freezer for a grab and go snack for my kids.
For more muffin recipes try my Cinnamon Zucchini Crumb Muffins, my Blackberry Oatmeal Muffins, or my Banana Carrot Muffins.
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Why You Will Love These Muffins
- High Protein: These muffins are loaded with 8 grams of protein from the greek yogurt, pb fit, and protein powder.
- Healthy: These are sweetened with honey and banana, and only use oat flour.
- Moist: We love how squishy and moist these muffins are with so much flavor.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Banana: You will only need one brown banana for these.
- Oil: I always use melted coconut oil, but any neutral oil or melted butter will work great.
- Honey: The honey is the natural sweetener for these muffins.
- Greek yogurt: You could also sub in sour cream if that's what you have.
- Powdered Peanut Butter: I love using pb fit because it's a higher protein peanut butter.
- Protein Powder: I have tried these with vanilla, snickerdoodle and chocolate protein and they're all great. But the banana flavor comes though best using vanilla.
- Oats: I blend my own oats to make oat flour. If you prefer you can use all-purpose or whole wheat flour.
Step by Step Instructions
- Step 1: In a medium size bowl, start by mashing your ripe banana. Add oil, honey, greek yogurt, egg and vanilla and whisk until smooth.
- Step 2: Add baking powder, baking soda, cinnamon, salt, protein powder, pb fit and blended up oats. Mix until combined. Fold in chocolate chips.
- Step 3: Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
- Step 4: Bake for 17-20 minutes, or until it’s golden brown around the edges and top of the muffins. Allow to cool in the pan slightly before removing.
Expert Baking Tips
- Because there is less fat in these, sometimes the liners will stick to the muffin. If using paper liners you can spray inside them before adding the batter to help them pull off easily.
- If you prefer you can make these using all-purpose or gluten free flour, but I love the heartiness of the oat flour.
- I have made a chocolate version of these subbing in chocolate protein powder and adding 1 tablespoon of cocoa powder.
FAQ
Yes, just make sure that all your ingredients are gluten free, such as oats, protein powder and chocolate chips since those can vary.
They will turn a slight golden brown around the edges and top.
I have only tested these muffins with the powdered peanut butter.
Storing & Freezing
These banana chocolate chip protein muffins can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Banana Chocolate Chip Protein Muffins
Ingredients
- 1 medium brown banana
- 2 tablespoons (28 g) neutral oil I use coconut or avocado oil
- 2 tablespoons (42 g) honey
- ½ cup (118.29 ml) plain greek yogurt room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ¼ cup (32 g) powdered peanut butter pb fit
- 1 scoop vanilla protein powder
- ¾ cup (75 g) oats, blended to oat flour
- ¼ cup (45 g) mini chocolate chips
Instructions
- Preheat the oven to 350. Spray a muffin tin with cooking spray, or line with parchment liners.
- In a medium size bowl, start by mashing your ripe banana. Add oil, honey, greek yogurt, egg and vanilla and whisk until smooth.
- Add baking powder, baking soda, cinnamon, salt, protein powder, pb fit and blended up oats. Mix until combined. Fold in chocolate chips.
- Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
- Bake for 17-20 minutes, or until it’s golden brown around the edges and top of the muffins. Allow to cool in the pan slightly before removing.
Bailey
I’ve tried so many protein muffin recipes and have never found one that i liked. Was so thankful when brooke posted this one!! Finally a good protein muffin! So yummy!
Sandy
Perfect protein muffin and naturally gluten free with oat flour. Delicious and love the small batch convenience!
Angelica
If I only have chocolate protein power will it have a big difference in the flavor?
Brooke Homec
It'll just add some chocolate to the flavor. Should be great!
Lisette Lancaster
What type of oats do you use for your flour? Old fashioned or quick? Thanks!
Brooke Homec
I use old fashioned.
Jessica
How many grams of protein powder do you use?
Cyg0921
Tasty and guilt free treat with my morning coffee!
MLS
Making these! How many grams is a "medium" brown banana?
Brooke Homec
I never weigh my bananas. I just use whatever I have. Muffins are pretty forgiving, it just might vary slightly in baking time.
Crystal
Excited to try this, is there any substitute for the powdered pb? I have one who hates peanut butter flavor. Thanks
Brooke Homec
You can just skip it! You can add a bit more protein powder or oats if you feel like the batter is too wet.
kathleen
would i need to substitute anything if i want to leave out the peanut butter powder? maybe add more protein powder?
thanks!
Brooke Homec
I would probably add a bit more oat flour or protein powder.
Deb
These muffins are so good. I used muffin papers & saw after the fact that you are to spray them for lack of fat content. Next time. I will definitely make these again. Maybe add a few craisins. Delicious 🤩
Lacy
These turned out delicious! I knew I would add too many chocolate chips so I subbed I cup blueberries and they were perfect! I was worried they would taste too peanut buttery, too proteiny, or too banana-y but they don't! I almost don't even notice those things! They are just a great texture and flavor! Thank you for all your recipes!
Jamie
The texture is a little different from the oat flour instead of regular flour but they were easy to throw together and the flavor it good! Will make them again for sure.
Carolyn Cheeseman
These are so so good. Wish I could rate them 10 stars. I've made them 2 times this week. Great for sports and back to school. They're not dry or dense like some protein muffins. Love love love.
Jennifer Clark
I was continuing my search for a flourless protein muffin when I came across this recipe. So easy and yet so delicious!! Thanks so much, I made these this morning and will definitely be making them again!!
E R
Can I use regular peanut butter instead of powder?
Brooke Homec
I would probably just skip it. Regular pb is going to thicken them too much.