I have something to confess. I am not good with technology. If it wasn’t for my brother in law Tom starting this, teaching me how to use it, and fixing all the problems, there’d be no homebeccanomics. There is a reason I’m telling you this…
There is a place on the right side of my home page that says “most popular recipes”. The breakfast sandwiches, which the number of pins supports, is the top favorite. The second spot has always been filled with my chocolate banana protein muffins. I figured it was some sort of glitch in the system as I didn’t know it was a popular post. Turns out, it is! The pictures and writing needed work, as so many of my older recipes do, so I remade the muffins this past weekend.
I made 12 standard and the rest “mini”, and the minis were immediately frozen to be used for Tessa’s school “snack”. She came home after the first day of eating them and said, “Can you please give me those chocolate muffins every day for the rest of the year???”. With bananas, whole wheat flour and some extra protein, I think it’s a great idea. For myself and the kids protein I use Orgain organic chocolate protein. Like any muffins, these come together quickly and simply. I’ve said this before but if you’re new to baking, start with muffins. They’re crazy forgiving. Easy subs here, too. Almonds instead of walnuts? Sure (or skip the nuts entirely). You can use flour or try a gluten free variety, and sub any kind for the mini chocolate chips. Hope you enjoy!
Chocolate Banana Protein Muffins
Makes 1 1/2 dozen, or 1 dozen and 2 dozen mini muffins
1Â 1/2 c. white whole wheat flour
1/2 c. chocolate protein powder
1/4 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 c. sugar
2 large eggs
3 over-ripe bananas, mashed
1/2 c. Greek lowfat or fullfat yogurt
1/3 c. mild oil, such as vegetable
1 tsp. vanilla
1/2 c. walnuts, chopped, optional
3/4 c. mini bittersweet chocolate chips
1. Preheat oven to 375 degrees.
2. In a medium bowl, whisk flour, protein powder, cocoa, baking powder, baking soda, and salt.
4. In a large bowl, whisk sugar, eggs, bananas, yogurt, oil and vanilla until combined.
5. Fold wet ingredients into dry until mostly combined.
6. Add walnuts (if using) and chocolate and continue to fold until just combined.
7. Spray muffin tins with nonstick spray or fill with paper liners. Divide batter evenly between the holes, filling each about 2/3 of the way full.Â
8. Bake for 12-15 minutes (or 10 for mini).
9. Let cool in the tin for about five minutes, then remove to a wire wrack to cool completely.
These will keep at room temp for several days. They will freeze GREAT; put them in bags of two and take them out as you need them for breakfasts on-the-go.Â
I just finished making these and they are really good! I was looking for something easy for my son to eat for breakfast with some nutritional value and I think these will be perfect. One thing I did notice, eggs are listed in the ingredients and are shown in the picture, but they are not included in the instructions anywhere. I finished folding the dry into the wet, turned around and realized I still had 2 eggs sitting on the counter! I whisked them a little and folded them in and the muffins turned out fine. Thanks for a great recipe!
Tracie.. glad they turned out well. Thanks so much for bringing that mistake to my attention, I changed it!
Hey! Is there any way that these could be made in a non-chocolate version? Brian doesn’t like chocolate…crazy, I know, but we are looking for relatively healthy, portable breakfast ideas and this one works wonderfully for me, but he won’t go for it.
Hey! If you have vanilla protein powder just use that instead of the chocolate and omit the cocoa powder. I can’t guarantee this will work since I haven’t tried it, though. Look around on the internet for a protein banana muffin, or try making the banana muffin recipe I have on this site but substituting an equal portion of vanilla protein for flour. Let me know!
Those look seriously insane! I can’t wait to try them out!
I just made my second batch of these today and I substituted 1/2 cup Splenda for the 1/2 cup sugar. I also put chopped pecans in instead of walnuts. Yummy!! I normally detest artificial sweeteners, but I thought I’d try it in these muffins since I double the chocolate chips 🙂 My husband said these were even better than the first batch. I use dark, non-stick muffin pans, so I turn the oven down to 350 degrees and bake for 15 minutes. They turn out perfect!
These are fantastic. Any other recipes with protein powder are not the greatest. I’m a fitness model and struggle with protein shakes, I choke them down. Even the smell of the powder when I was making these made me gag. Haha. These are super yummy! So moist and truly do taste like chocolate cake! Thank you, thank you, thank you for posting this recipe!!
Great recipe for a quick, health breakfast for me and my preschooler. He loves them and loves helping to make them, which is a testament to how easy they are to make. For a little extra boost, I sub out about a third of the flour with other flours — usually soy and something else like wheat germ or oat bran. I’ve also changed the flavors around to make these pumpkin muffins (vanilla protein powder + canned pumpkin) and that worked too. Thanks for a helpful idea!
So glad these worked for you! Your substitutions sound fab!
I can’t wait to try these for my husband! We just started weight watchers and I am trying to figure out a good grab and go breakfast for him. I want to try a variation with peanut butter too, maybe instead of the yogurt? I am also wondering about throwing some oatmeal into the mix. What do you think?
Jessica: how many Weight Watchers points are these muffins? Thanks!
okay, I did make it using peanut butter instead of yogurt. I have not tasted it because I am on weight watchers and I need to start a new day with the points. I left out the nuts cause of the peanut butter and used one kiss per muffin instead of chocolate chips. I think they turned out amazing! Thanks for the recipe! They are a meal on the go for my husband!
These were FANTASTIC!!! My kids loved them too! Just like chocolate cake!! We do a lot of baking in this house, but things don’t always turn out as planned! :/ Thanks for the amazing recipe!! We will definitely make these again and again…:)
Is there a way to make them GF?
Hi Katelyn – You can certainly try replacing the wheat flour with rice flour – almond flour (or meal) could be another good alternative. Let me know if you try either!
I made them with Bob’s Red Mill All-Purpose Gluten-Free flour, and they tasted great.
Thanks Gwyn – Good to know!!!
Thank you for sharing this recipe. I am always searching for good protein muffins that aren’t like bricks. These fit the bill and even my picky daughters will eat them. I used 1 cup of white flour and 1/2 cup of whole wheat and only 1/4 cup of sugar. Yum Yum!
Amy – SO GLAD! Love to hear good feedback!
There’s something really comforting about eating soft baked goods in the morning! I might need to bake (and freeze) a batch this weekend so I’m not starving in lab all day…
Thanks for this recipe! I need to up my protein intake and this sure is a yummy way to do it. My bananas must be huge though, I had enough batter for 12 muffins and a small loaf. They still baked great, but I might try two bananas next time.
Yes Connie – my bananas were small, I remember. Glad you liked the muffins! I agree that protein tastes best when it’s in the form of a chocolatey baked good 🙂
I just made these and they are GREAT!! Great flavour and texture.
I made it with 1/4 cup chopped walnuts (all I had) and here is the nutritional breakdown per muffin for those who are interested (I made 18):
Calories: 150
Carbs: 22g (Sugar: 12.6, Fibre: 1.2)
Fat: 4.3g (Saturated: 1.9)
Protein: 5.9g
I used Optimum Nutrition Gold Standard Whey for the protein powder.
Jo – thanks for that info! THey are actually lower calorie than I thought… I need to make these STAT as the holiday cookies really took me down this year 🙂
Becca these truly are the best. I make them often for new moms- a great breakfast and snack for the nursing mother who gets casserole overload for meals. I use 1/2 almond flour and half wheat and they turn out great. Love the idea above of making them pumpkin too!
Leisel THANK YOU! Even though I’m always trying new things this is one recipe I make again and again. They sort of taste like chocolate vitamuffins which I’m obsessed with. SO glad you like these too!!
I’ve made these several times now and they are always a huge hit – delicious and fulfilling! I make them often for my daughter’s rowing team and just to have on hand at home for an easy on-the-go breakfast. I’ve tried other protein powder muffin recipes and they just do not compare – these are THE BEST!
SARAH that just made my day! Thanks so much for your feedback!!!
I substituted the all-purpose flour and walnuts for oat flour and almonds. I I also forgot to add the 1/2 cup of sugar, oops (it still came out great, so for those who are trying what they eat you can experiment skip the sugar the recipe calls for). I used chocolate quest protein powder and the muffins came unbelievably heavenly! I am making these again and taking them to the potluck for the Nutrition Organization I joined on campus.
Hello, I really want to try making these, but I need a piece of advice. what exactly IS protein powder? Can I find this (and the chocolate variety in your recipe) in the grocery store, or do I go to a health food store? Is this ovatine? or, is there a brand name you’d recommend? I have never once used protein powder.
Thanks!
Hi Reva! You can definitely get it in a grocery store. I like Orgain organic, I get it at Costco, but honestly you can use whatever you have at your local grocery store.