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Banana chocolate chip muffin with bite taken out.
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Banana Chocolate Chip Protein Muffins

Soft, moist Banana Chocolate Chip Protein Muffins made with ripe bananas, Greek yogurt and vanilla protein powder. With about 5 grams of protein per muffin, they're perfect for breakfast, meal prep or an easy snack.
Prep Time10 minutes
Cook Time18 minutes
Course: Breakfast
Cuisine: American
Keyword: banana chocolate chip protein muffins, banana muffins with protein powder, banana protein muffins, chocolate chip protein muffins, healthy banana muffins, protein breakfast muffins
Servings: 15
Calories: 230kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 30 g vanilla protein powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 ripe bananas mashed
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup butter melted
  • 1/2 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 10 oz mini semi-sweet chocolate chips reserve 1/2 cup for topping

Instructions

  • Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
  • In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, salt and cinnamon.
  • In a separate large bowl, mash the bananas until mostly smooth. Add the eggs, sugar, melted butter, Greek yogurt and vanilla. Whisk until well combined.
  • Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain. Do not overmix.
  • Fold in the mini chocolate chips.
  • Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full. Sprinkle a few extra chocolate chips over the tops, if desired.
  • Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Repeat with remaining batter.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and texture.
  • Choose a baking-friendly vanilla protein powder, as different brands may affect the texture slightly.
  • Mix the batter just until combined to keep the muffins light and tender.
  • Mini chocolate chips distribute more evenly throughout the batter, but regular chocolate chips work, too.
  • Sprinkle extra chocolate chips over the tops before baking for a bakery-style finish.
  • Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or freeze for up to 3 months.
    For the softest, most tender muffins, use very ripe bananas and mix the batter just until combined. Overmixing is the quickest way to end up with dense muffins.