Enjoy an easy-to-make, moist chocolate banana protein muffin within thirty-five minutes. This simple to make vegan recipe is gluten-free and refined sugar-free, making it the perfect protein-packed snack.
I make these muffins way too often. I have a little bit of a sweet tooth (okay, I think I have a variety of "tooths," but a sweet tooth is definitely one).
However, being a lazy vegan cook, I do not like making anything too fancy. I have tried to, and I do have some recipes that are a little more complex, like these bourbon cupcakes (still not as complex as most cupcakes), but collectively, I like easy.
These moist chocolate banana protein muffins are so simple to make, taking about 10 minutes to prep and 25 minutes to bake. Plus, the ingredients are likely already in your pantry and fridge.
On top of liking easy, sweet recipes, I like to add a little protein when I can. If you are the same way, check out my no-bake gingerbread protein balls, my protein brownies, and my pumpkin protein muffins with a protein cream cheese frosting.
Gabe is also a big fan of protein-filled sweet treats. I actually have to hide these muffins from Gabe, as he seems to eat them all on me when I am not looking. Seriously, the guy will eat two in one sitting.
I will walk out of my office and boom, the muffins have disappeared. So, if they can pass Gabe's test for acceptable protein muffins, I think they will pass just about anyone's.
Let me tell you more of the reasons why we cannot get enough chocolate banana protein muffins.
Why We Love Banana Protein Muffins
Protein Packed - That is the whole point, right? lol. All jokes aside, these muffins keep you full for hours. They are great when you want a filling breakfast, a post workout snack or a healthier dessert.
The amount of protein for each muffin will vary depending on what protein powder you use. Check the label of your protein to see how much protein is in a serving size (which usually 1 scoop = ½ cup, which this recipe calls for).
Full of Clean Ingredients- These chocolate banana protein muffins are gluten-free, as they are made with oat flour (oats=fiber, yay), refined sugar-free, dairy-free, and can easily be made nut-free by swapping sunflower butter for the nut butter.
Eco-Friendly- My friend, Marley, at Marley's Menu, helps me live a more sustainable life. One way to do this is by using your "old" or "overripe" food. Old bananas are quite the popular item to get overripe quickly.
Ditch the regular banana bread, and upgrade to making them into banana protein muffins!
Easy to Transport- Name a food that is easier to transport than muffins? I don't think many. Heck, even a PB&J can be messier. These banana protein muffins are easy to grab on the go, especially when you do not have a lot of time to make breakfast!
Ingredients for Chocolate Banana Protein Muffins
To make these banana protein muffins, you will need the following ingredients: 2 overripe bananas (1 cup mashed); 1 flax egg; vanilla extract; nut butter; maple syrup; oat flour (or rolled oats); baking powder; baking soda; cinnamon; salt; plant based milk; vegan protein powder; and vegan chocolate chips.
See my substitution section for alternative ingredients.
Making the Muffins
These banana protein banana muffins could not be easier to make.
First, preheat your oven and line or grease your muffin tin.
Next, make your flax egg. While it is sitting, move to your next step.
Mash your bananas with a fork in a medium-size bowl. Mix all of your wet ingredients into the bowl with the bananas until they are well combined.
Now, mix your dry ingredients (other than chocolate chips) in a medium size bowl.
Slowly combine your wet mixture into your dry mixture until it is fully combined.
Then, fold in your chocolate chips. You can do this by pouring your chocolate chips on top of your batter, then use a spatula to "fold" them into the batter. Just like folding clothes! Lift the two mixtures together, turning them over so they combine.
Scoop approx. 2 to 2 ½ tbsp of batter into each muffin cup. Bake for 25 minutes! You are done 🙂
Storing these Protein-Packed Vegan Treats
These banana protein muffins are very moist due to them containing an actual banana. Therefore, you will want to keep them in an air tight container in a cool, dry area.
If it is very warm out (like the summer) it may be best to pop these bad boys in the fridge.
They will stay fresh for approximately 5 days.
You may also freeze the chocolate banana protein muffins for up to 2 months. Just let them thaw out before you take a bite.
Substitutions For These Banana Protein Muffins
Ripe Bananas- You may use ripe bananas if you do not have overripe bananas. Meaning, if you do not have brown, smushy (it's a word, lol) bananas, you may use regular, yellow bananas.
Do not use green bananas, however, as the starch is different.
Flour- I make my own oat flour by putting a heaping ¾ cup of rolled oats in my food processor. You may also use wheat flour or all purpose flour. I have not tested this recipe with any other types of flour.
Plant Based Milk- I used oat milk for this recipe (Willa's Kitchen). I have also used almond milk in the past. You may use any type of milk you like, so long as it is not too creamy (canned coconut milk may not work as well).
Flax Egg- If you have flax seeds, but not ground flax, simply run your flax seed through a coffee grinder to get a meal.
You may use chia egg for this, as any other egg substitute. I have not tested it with apple sauce yet. If you do not follow a plant-based diet, you may use regular eggs.
Nut Butter- I love good old fashion peanut butter, but if you prefer another type, go for it. If you have a nut allergy, swap it for sunflower butter.
Protein Powder- I use Natreve Protein powder because it has 25g of protein per scoop. You may use your preferred protein. I would try to stick to the following flavors so the flavor of the muffin itself does not change too much - plain, vanilla, chocolate, or peanut butter.
Maple Syrup- I am a huge maple syrup fan. You may also use agave or honey if you are not vegan.
Chocolate Chips- I use dairy free, sugar free chips. If you do not like chocolate chips, sub them out for walnuts or remove them entirely.
Absolutely! Just make sure not to use green ones, as the starch will be different.
Yes, you can omit it entirely or substitute it for walnuts.
Yes, they are! They are so moist they need to be stores in a cool place (or the fridge).
Looking For More Breakfast Items?
Try out my delicious lemon blueberry muffins.
If you want to blur the line between cupcake and muffin, my pumpkin protein muffins with a protein cream cheese frosting are perfect for you.
Easy Chocolate Banana Protein Muffins (vegan)
- Muffin Tray
- 1 cup mashed banana (approx 2 overripe bananas)
- 1 flax egg (1 tbsp ground flax + 2 ½ tbsp water)
- ½ tsp vanilla extract
- 2 tbsp maple syrup
- 3 tbsp oat milk
- 1 tbsp nut butter
- ¾ cup oat flour
- ½ cup protein powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup chocolate chips (sugar free, vegan)
- Preheat your oven to 350 degrees F. Line your muffin tray, or grease your muffin tray.
- Make your flax egg by combining 1 tbsp of ground flax seed with 2 ½ tbsp of water. Let it sit for 10 minutes. It will be gelatinous when done.
- While the flax egg is sitting, using a meduim size bowl, mash your bananas. I used a fork to do so.
- Combine the rest of your wet ingredients into the bowl with the mashed bananas (vanilla, plant based milk. maple syrup, peanut butter). Add in the flax egg once it is done. Mix until combined.
- In a separate, medium-sized bowl, combine your dry ingredients (oat flour, baking soda and powder, cinamon, salt). Do not add the chocolate chips yet. Mix until combinned.
- Gently combine your wet ingredients with your dry ingredients. Mix until they are combined and a batter forms.
- Next, fold in your chocolate chips. Use a spatula to lift the chips and batter together, turning them over so they combine.
- Once the batter is well mixed and the chocolate chips are combined, evenly scoop the batter between 8 muffin liners. This will be approx 2 to 2 ½ tbsp of batter.
- Bake for 22-25 minutes, or until you are able to insert a tooth pick and remove it with it coming out cleanly.
- Store in an air tight container in the fridge or a dry, cool place for up to 5 days. See my storing section for more suggestions, such as freezing.
Have even more bananas hanging around? Here are some more banana recipes!
Try out my vegan protein brownies, which is a simple recipe.
You may also be interested in this delicious vegan blender banana bread.
Still, craving more chocolate? Try out this Paleo Banana Bread and swap the eggs for flax eggs at a 1-1 ratio.