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:
- 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:
- In a blender, blend the ripe bananas with the eggs until smooth.
- Add the Greek yogurt and vanilla extract with the banana-egg mixture to the dry ingredients and mix until well combined.
- Gradually add the ½ cup of milk to the mixture, stirring until the consistency is smooth and pourable.
4. Prepare the Fillings:
- 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.
- For the other half of the muffins, add a small dollop of Nutella to half of the muffin batter.
5. Assemble the Muffins:
- Fill each muffin cup about ¾ full with the batter.
- 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.
- Cover the fillings with a little more batter to ensure they are hidden.
6. Bake:
- 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.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
7. Enjoy:
- 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
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