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Chocolate Banana Protein Muffin (3) stacked on top of each other with choc chip showing

Easy Chocolate Banana Protein Muffins (vegan)

ChelseaPeachtree
Enjoy an easy to make, moist chocolate banana protein muffin within 35 minutes. This simple to make vegan recipe is gluten free and refined sugar free, making it the perfect protein packed snack.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 8
Calories 150 kcal

Equipment

  • Muffin Tray

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

Storage Tips!
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.
 
Substitution Tips!
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- Any plant based milk will work other than canned coconut milk.
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. 
Nut Butter-  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. 
Maple Syrup- You may also use agave or honey if you are not vegan.
Chocolate Chips- I used dairy free, sugar free! You may also use walnuts or skip entirely.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 8gFat: 4gSaturated Fat: 2gSodium: 277mgPotassium: 177mgFiber: 2gSugar: 7gVitamin A: 30IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!
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