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Healthy Banana Chocolate Chip Protein Muffins - Easy, Wholesome, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 very ripe bananas (spotty and soft)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white whole wheat flour (or regular whole wheat pastry flour)
  • 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but nice)
  • 1/3 cup mini chocolate chips (plus extra for topping, optional)
  • 3 tablespoons melted coconut oil or light olive oil
  • Nonstick spray or muffin liners

Method
 

  1. Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease well.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
  3. Whisk in wet ingredients: Add eggs, Greek yogurt, maple syrup, vanilla, and melted oil. Whisk until combined and creamy.
  4. Mix dry ingredients: In a separate bowl, stir together flour, protein powder, baking soda, baking powder, salt, and cinnamon.
  5. Combine gently: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. Do not overmix. The batter will be thick.
  6. Add the chips: Fold in the mini chocolate chips. Save a few for sprinkling on top if you like.
  7. Portion the batter: Divide evenly among the muffin cups. They should be about 3/4 full. Sprinkle extra chips if using.
  8. Bake: Bake for 16–20 minutes, until the tops are set and a toothpick comes out with a few moist crumbs, not wet batter.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the texture.
  10. Enjoy: Serve warm or at room temperature. They’re great plain or with a swipe of peanut butter.