Easy Banana Protein Muffins

Healthy banana protein muffins with chocolate chips stacked on a plate

These banana protein muffins are made in one bowl, ready in 25 minutes or less and are the perfect easy breakfast or snack!

Course Breakfast, Snack

Cuisine American

Diet Low Calorie, Low Lactose

Prep Time 10

Bake 15

Total Time 25

Servings muffins

Calories 131

Author Gabby Kislanko

Equipment

Ingredients

1 cup ripe mashed bananas SEE NOTES
1 teaspoon vanilla extract
¼ cup maple syrup (or honey)
5 Tablespoons unsweetened applesauce
1 egg
1 cup whole wheat flour, white whole wheat flour, all purpose flour, or gluten free 1-1 baking flour SEE NOTES
½ cup vanilla protein powder of choice (I use vegan vanilla protein powder)
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
⅓ cup chopped semisweet chocolate or semisweet chocolate chips (optional)
1 Tablespoon hemp seeds (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray or fill with muffin liners.
In a large bowl, add mashed bananas. Whisk in the vanilla, maple syrup, and applesauce, then mix in the egg.
Pour in the protein powder, whole wheat flour, baking soda, baking powder, and salt and mix until just combined (don’t over-mix). The batter will be thick. Stir in the chocolate chips or chopped chocolate and hemp seeds (if using).
Fill the muffin tins ⅔ of the way full, and sprinkle more chocolate chips on top if desired. Bake for 11-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Let cool in the muffin tins for 5-10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

Measuring Flour: Measure your flour using a kitchen scale or use the proper scoop and measure method. Fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Too much flour will make the muffins dry.

Mashed Bananas: Measure the bananas after they have been mashed.

Storage and Freezing: The muffins can be stored in an airtight container or ziploc bag for up to 3 days, but for the ultimate freshness, I recommend freezing them. Freezing the muffins right away seals in their freshness, and then you can take out individual muffins the night before or the day that you’d like to eat them.

Nutrition