Protein-Packed Chocolate Banana Muffins: A Healthy Twist on a Classic

A new way of enjoying your muffins—loaded with protein, minimal added sugar, and a delightful chocolatey twist! This is a recipe that uses protein powder to give your muffins an extra boost of protein without compromising on taste or texture. Perfect for a nutritious breakfast or a satisfying snack, these Protein-Packed Chocolate Banana Muffins are a game-changer.

HOW TO MAKE PROTEIN MUFFINS

Dry Ingredients:

• 2 cups ground oats (330g)
• 3 tbsp dark unsweetened cocoa powder (15g)
• 2 scoops (approx. 20 g) sugar-free, unflavored vegan protein powder – I am using Earth Chimp
• ½ tsp baking soda
• 1 tsp baking powder
• Pinch of salt

Wet Ingredients:

• 2 very ripe bananas (8 oz)
• 2 large eggs
• 5-6 ounces (140g-170g) non-fat Greek yogurt
• 1 tsp vanilla extract
• ½ cup 2% milk (125g)

Fillings:

• Nutella (for half the muffins)
• High-protein PB2 chocolate sauce:
• 26 grams PB2
• 1.5 tsp (6 grams) monkfruit sweetener
• 1 tbsp (5 grams) cocoa powder
• A splash of milk (to achieve desired consistency)

Instructions:

1. Prepare the Dry Ingredients:

1. In a large bowl, combine the ground oats, dark cocoa powder, protein powder, baking soda, baking powder, and a pinch of salt. Mix well. For an even finer texture, sifting the dry ingredients is a great option.

2. Prepare the Wet Ingredients:

1. In a blender, blend the ripe bananas with the eggs until smooth.
2. Add the Greek yogurt and vanilla extract with the banana-egg mixture to the dry ingredients and mix until well combined.
3. Gradually add the ½ cup of milk to the mixture, stirring until the consistency is smooth and pourable.

4. Prepare the Fillings:

1. For the PB2 chocolate sauce, mix 26 grams of PB2 with 6 grams of monkfruit sweetener and 5 grams of cocoa powder. Add just enough milk to achieve a smooth, spreadable consistency.
2. For the other half of the muffins, add a small dollop of Nutella to half of the muffin batter.

5. Assemble the Muffins:

1. Fill each muffin cup about ¾ full with the batter.
2. For half of the muffins, add a small spoonful of the PB2 chocolate sauce in the center of the batter. For the other half, add a small spoonful of Nutella.
3. Cover the fillings with a little more batter to ensure they are hidden.

6. Bake:

1. Place the muffin tin in the preheated oven (350F/180C) and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

7. Enjoy:

1. Once cooled, you’ll have a delicious batch of muffins with a cake-like texture that’s subtly sweet and packed with protein.

Each muffin (without filling) contains approximately 122 calories and 8 grams of protein, making them a nutritious choice for any time of day. The protein powder blends seamlessly into the batter, creating a satisfying, protein-rich treat without overpowering the classic muffin flavor.

These muffins are perfect for a grab-and-go breakfast or an afternoon snack. Whether you prefer the creamy Nutella center or the rich PB2 chocolate filling, you’re sure to love these healthy, protein-packed delights.

Give this recipe a try and let us know how you like them!

Feel free to adjust the recipe or instructions to fit your personal style or preferences. Enjoy your baking adventure!

Protein-Packed Chocolate Banana Muffins

This is a recipe that uses protein powder to give your muffins an extra boost of protein without compromising on taste or texture. Perfect for a nutritious breakfast or a satisfying snack. Sweetness comes from bananas and the filling (a small amount of Nutella or high protein PB2 chocolate sauce)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 26 minutes mins

Course Dessert

Cuisine American

Servings 12 muffins

Calories 122 kcal

Ingredients

  

• 2 cups ground oats 330g
• 2 large eggs
• 2 medium bananas 8 oz (225g)
• 6 oz non fat greek yogurt 170g
• 2 scoops vegan protein powder (I used earth chimp brand) 20 g
• 3 tbsp unsweetened dark cocoa powder 15 g
• ½ cup 2% milk 125 g
• ½ tsp baking soda
• 1 tsp baking powder
• pinch of salt

Nutella (for half the muffins)

High-protein PB2 chocolate sauce:

• 26 grams PB2 1 oz
• 1.5 tsp (6 grams) monkfruit sweetener
• 1 tbsp (5 grams) cocoa powder
• A splash of milk to achieve desired consistency

Keyword healthy muffins, low calorie muffins, protein muffins

GUILT FREE DESSERT RECIPES

NO BAKE YOGURT STRAWBERRY CHEESECAKE

SUGAR FREE BROWNIES

COFFEE CHOCOLATE CHIP YOGURT ICE CREAM

MORE APPLES THAN DOUGH CAKE

*Links in this blog post are affiliate links, which means at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase*