Sometimes you just need some chocolate cake, ya know?
Well, I gotchu. I made you some healthy chocolate protein muffins that taste like straight up chocolate cake, mixed with banana bread.
They are moist, cakey, studded with melted choco chips and little chunks of banana, and have a nice texture from the oats.
And like everything else around here, they’re made with wholesome ingredients. You can use any type of protein powder you want for these, but I suggest picking one that you enjoy in smoothies, and that has good ingredients. If you pick a weird tasting one that is chalky, then that is what your muffins will taste like.
You can enjoy these little beauties after a workout, for breakfast, or for that 3pm snacky moment that we all seem to have every afternoon.
Pro tip: A good smear of peanut butter over the top makes it the most perfect snack. With some cold brew on the side, of course, because we know how to snack around here.
- this is a recipe that I made waaaaay back in 2013, but I made a few updates and they are EVEN BETTER. I just had to reshare, they are that good.
Looking for more muffin recipes?
- Chocolate Chunk Raspberry Almond Muffins
- Paleo Pumpkin Chocolate Chip Muffins
- Cinnamon Raisin Almond Flour Muffins
Chocolate Banana Protein Muffins
- 1 cup chocolate protein powder (I used a vegan protein)
- 1/2 cup GF oats
- 2 tbsp cacao powder
- 1/4 cup coconut sugar
- 1/4 tsp baking powder
- 2 large very ripe bananas
- 1/3 cup melted coconut oil
- 2 eggs
- 1/2 cup non-dairy milk
- 1/3 cup chocolate chips
Preheat oven to 350 degrees. In a large bowl, whisk together the protein powder, oats, cacao powder, coconut sugar, and baking powder.
In a smaller bowl, mash the banana with a fork, and whisk together with the eggs, coconut oil, and milk.
Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until there are no clumps. Then, add the chocolate chips and give it one more stir.
Spray a muffin tin with cooking spray, then spoon the batter into the muffin tin until each muffin is 3/4 of the way full. Bake for 25-30 minutes, or until when you can stick a butter knife in the center and it comes out clean.
Let them cool for at least 5 minutes before removing them from the pan.