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The best recipes are the ones that are secretly healthy, but taste unhealthy, and that’s exactly what my Easy Banana Chocolate Chip Protein Muffins are. These light and fluffy muffins are made from sweet, ripe bananas, crunchy walnuts, and melty chocolate chips, but don’t let that fool you- they are also packed with protein! Plus, they are naturally gluten-free and dairy-free, making them the perfect muffin to help you satisfy your cravings and hit your protein goals.
Friends, I don’t know about you, but I am always looking for ways to get my protein in. While I love getting it in through my morning smoothie, sometimes, reaching my protein goals can feel boring or redundant. And life is way too short to have boring food!
So, when I found myself craving a delicious, fluffy, bakery-style muffin recently, I knew that I needed to create one that was also packed with protein. After all, what could be better than a muffin that is delicious, nutritious, and helps you reach your protein goals? These muffins are all of that and more, but also happen to be gluten-free, dairy-free, and can be made vegan! And if you’re wondering how they taste, they taste like delicious, chocolate cinnamon banana bread. My mouth is watering just thinking about it!
I love to serve these muffins for breakfast alongside my perfect soft scrambled eggs for a delicious, protein-packed breakfast to keep my family feeling full all morning. Plus, you can prepare these muffins at the beginning of the week, store them in the fridge, and have plenty of muffins to grab-and-go throughout the week!
What You Need to Make These Fluffy, Gluten-Free Muffins
- Bananas: You’ll want to use very ripe bananas for this recipe! The riper the banana, the easier it will be to mash and the sweeter that it will be.
- Eggs: You’ll need two eggs in order to make these muffins. If you want to make them vegan-friendly, you can also swap out the egg for a flax egg or one of these other options!
- Non-Dairy Milk: I use almond milk, but any non-dairy milk works well, in this recipe.
- Maple Syrup: Maple syrup adds natural sweetness to these muffins.
- Vanilla Extract: A touch of vanilla extract always adds the best flavor to baked goods. Don’t skip this!
- Gluten-Free Flour: These muffins are naturally gluten-free thanks to the use of a gluten-free 1:1 baking flour. However, you can also use conventional all-purpose flour, if desired.
- Coconut Sugar: I love using coconut sugar because it’s naturally sweet, but has a much lower glycemic index than traditional white or brown cane sugar.
- Collagen Powder: This is optional, but I love adding in collagen powder for an extra boost of protein. And the best part is, it doesn’t influence the flavor of these muffins!
- Cinnamon: A pinch of cinnamon pairs wonderfully with the banana and chocolate for an absolutely delicious muffin.
- Baking Soda: Baking soda ensures that these muffins get perfectly nice and fluffy.
- Sea Salt: A little sea salt ensures that these muffins don’t turn out too sweet.
- Walnuts: I love adding in walnuts for a boost of plant-based fats and protein, and for added texture to these muffins.
- Chocolate Chips: Banana and chocolate is one of the best combinations of all time, and these delicious muffins are no exception.
How to Make These Simple & Easy Protein-Packed Muffins
To make these muffins, start by preheating your oven to 325 F. Next, prepare a muffin tin by lining it with paper muffin liners or greasing it well with butter or oil. Then, set it aside while you prepare the the muffin batter.
Add the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract to a high-speed blender. Then, blend until the batter is smooth. Next, in a large bowl, add the dry ingredients- the flour, coconut sugar, cinnamon, baking soda, and sea salt- and stir until combined.
Pour the wet ingredients into the dry ingredients and mix until they’re fully combined, being careful not to over-mix. Then, fold the walnuts and chocolate chips into the batter, again being careful not to over-mix.
Divide the muffin batter equally amongst the 12 cavities and top each muffin with a banana coin. Finally, bake the muffins for 20 minutes, or until a toothpick comes out clean. Once the muffins are done, allow them to cool slightly. Then, serve them and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
The best recipes are the ones that are secretly healthy, but taste unhealthy, and that's exactly what my Easy Banana Chocolate Chip Protein Muffins are. These light and fluffy muffins are made from sweet, ripe bananas, crunchy walnuts, and melty chocolate chips, but don't let that fool you- they are also packed with protein! Plus, they are naturally gluten-free and dairy-free, making them the perfect muffin to help you satisfy your cravings and hit your protein goals.
Ingredients
- 3 Large Bananas very ripe
- 2 Eggs or Flax Eggs
- ¼ Cup Non-Dairy Milk
- 2 Tablespoons Maple Syrup
- 1 ½ Teaspoons Vanilla Extract
- 2 Cups 1:1 Gluten-Free Flour or substitute all-purpose flour
- ¼ Cup Coconut Sugar
- 1-2 Scoops Collagen Powder optional
- 1 ½ Teaspoons Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ½ Cup Walnuts chopped
- ¾ Cup Chocolate Chips
Instructions
- To make these muffins, start by preheating your oven to 325 F.
- Next, prepare a muffin tin by lining it with paper muffin liners or greasing it well with butter or oil. Then, set it aside while you prepare the the muffin batter.
- Add the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract to a high-speed blender. Then, blend until the batter is smooth.
- Next, in a large bowl, add the dry ingredients- the flour, coconut sugar, cinnamon, baking soda, and sea salt- and stir until combined.
- Pour the wet ingredients into the dry ingredients and mix until they're fully combined, being careful not to over-mix.
- Then, fold the walnuts and chocolate chips into the batter, again being careful not to over-mix.
- Divide the muffin batter equally amongst the 12 cavities and top each muffin with a banana coin.
- Finally, bake the muffins for 20 minutes, or until a toothpick comes out clean.
- Once the muffins are done, allow them to cool slightly. Then, serve them and enjoy!
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Rate + Review
OBSESSED! thank you making them gf!
RUN, DON’T WALK TO YOUR KITCHEN AND MAKE THESE MUFFINS ASAP! They are perfect in every way and a must try. Another Kale Junkie recipe I’m obsessed with. Thank u Nicole for your creations-one recipe is better than the next!
Jackie, thank you so much for your support! It truly means the world to me!
I’m in the Coast Guard and I lift weights, was looking for an easy to bake/make, high protein, lactose free meal prep, that was easy to store and lasted a long time. Unfortunately its almost impossible to get all of those things together, until now. This muffin, keep for a week or more in the fridge with a bit of plastic over it. They are insanely addicting and not to carb heavy, I make them in the 6 tin large muffin tins and they exact same recipe and times work, its incredible, I put 3 scoops of collagen or any protein in, it stays relatively moist and delicious, for a week or more, I eat one every morning and its the best part of my morning every single day…Buy some dairy free chocolate chips if your lactose intolerant.
I recommend you add some things aswell for fun
– Nutmeg
– Cinnamon
– cloves
They are delicious without it..and delicious with it, I’ve made them twice now and Im about to make more tomorrow.
The hardest part about these is not eating them for dinner aswell
Lucas, I am so beyond happy that you enjoyed this recipe so much! Thank you so much for making it, and for leaving such a thorough review!
DO YOURSELF A FAVOR AND MAKE THESE. I thought Kalejunkie’s breakfast recipes couldn’t get better than her Blueberry PB Overnight Oats – I was wrong. These are INSANE! I put in 2 scoops of collagen and feel satisfied all morning : )
I am so thrilled to hear that, MacKenzie! Thank you so much for making this recipe and for leaving such a kind review!