Chocolate Banana Protein Muffins

Chocolate Banana Protein Muffins

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. 


Chocolate Banana Protein Muffins
Chocolate Banana Protein Muffins

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. 

Chocolate Banana Protein Muffins

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.

Chocolate Banana Protein Muffins
  • 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.

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Chocolate Banana Protein Muffins
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1.67 from 3 votes

Chocolate Banana Protein Muffins

Servings 12 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.Β 
  • 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.


  1. you mention in the description ‘little bits of melty chocolate from the mini chocolate chips’ but i didnt see mini choc. chips in the ingredients. what did i miss?

    1. Oh my goodness, thank you for catching that Tara! I can’t believe I forgot to put it in the recipe! I used a 1/4 cup of dairy free mini chocolate chips in the batter. I’ll go fix that now πŸ™‚

    1. Hi Dana!
      I used a stevia baking blend (Stevia in the Raw), which is just slightly different than the packets. Baking with stevia can sometimes be tricky because every brand is different. If I were you, I would use 4-6 packets and see how it turns out. 1 packet = about 1 tsp, so that means 4 packets would pretty much equal the 2 tbsp amount that I used.

      I hope this helps! Let me know how they turn out! πŸ™‚

  2. Am I able to leave out the apple sauce or is it needed? Also why leave out the yolk could I use whole eggs?

    1. Hi Zoe πŸ™‚ I used the applesauce in place of oil, but I’m sure you could easily use coconut oil, or another neutral flavored oil. I would just use maybe 1/4-1/3 cup instead of the full 1/2 cup. And yes, you can go ahead and use a whole egg instead of the two egg whites. I hope this helps! Let me know how they turn out! πŸ™‚

  3. Hey Hun – These sound amazing! Could you give me any nutritional value besides the protein please? Thank you, Sarah

    1. Hi Sarah, I added up all of the nutritional info for these and it came out to roughly 130-140 calories and 18g of carbs each. I hope this helps! πŸ™‚

  4. Just made these and they’re delicious! ! They’re lick the wrapper good haha! Thanks for the recipe!

    1. Hi Erica! It is definitely possible, just pour the batter into a loaf pan and bake it for longer in the oven. I’m guessing that it would take about 35-40 minutes total, but just watch it and then check to see if it is cooked all the way through at the end πŸ™‚

    1. I actually don’t post the nutrition values on my recipes because I don’t want people to focus on the numbers too much, rather focus on the whole foods that are used. But you can definitely plug the recipe amount into an app like MyFitnessPal and it will tell you all of the nutrition facts there πŸ™‚

    1. Hi Giselle,

      Thank you so much for catching that! That was an error on my part. There are 2 eggs in the recipe, I am going to fix the ingredients list right now.

      And I haven’t tested it with another flour, but I don’t see why almond flour wouldn’t work. I hope you love them!

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