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Delicious banana chocolate chip protein muffins fresh out of the oven

Banana Chocolate Chip Protein Muffins

These muffins are portable, slightly chewy, banana-forward, and packed with protein, making them perfect for breakfast on the run or a late-night snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large ripe bananas (about 1 cup mashed)
  • 1 large egg
  • 2 tablespoons maple syrup (or honey)
  • ½ teaspoon vanilla extract
Dry Ingredients
  • ¾ cup oat flour
  • ½ cup protein powder (vanilla, chocolate, or unflavored)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Mix-ins
  • ¼ cup chocolate chips (plus extra for topping, if desired)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners and lightly spray with nonstick spray.
  2. Mash the bananas in a large bowl until smooth and mostly lump-free.
  3. Whisk in the egg, maple syrup, and vanilla extract.
Mixing Dry Ingredients
  1. In a separate bowl, mix the dry ingredients: oat flour, protein powder, baking powder, baking soda, and salt.
  2. Add dry ingredients to wet and stir until just combined. Do not overmix.
  3. Fold in the chocolate chips.
Baking
  1. Scoop batter into muffin liners, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
  2. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Notes

These muffins can be frozen for up to 3 months. Cool completely, wrap tightly, and pop in the freezer. Thaw on the counter or microwave briefly (10-15 seconds).