These Fluffy Banana Chocolate Chip Protein Muffins are exactly what the name says fluffy and oh-so-delicious! Not only are they a classic favorite, but I’ve added a little upgrade by using powdered collagen as the protein source. To make them even more irresistible, I’ve added some chocolate chips and walnuts for a little extra crunch and sweetness. These muffins are gluten-free, refined sugar-free, and dairy-free, and you can even make them vegan by swapping out the eggs for flax eggs or your favorite egg substitute. They’re great for breakfast, snacks, or even a post-workout treat. Plus, they freeze really well, so you can always have a batch on hand when you need a quick bite!
Method
Start by preheating your oven to 325°F (163°C) and preparing the muffin pan. You can either line the pan with muffin liners or grease it well to prevent the muffins from sticking.Next, blend the wet ingredients. In a blender, add the very ripe bananas, eggs (or flax eggs if you’re making them vegan), non-dairy milk, maple syrup, and vanilla extract. Blend until everything is smooth and well combined. The bananas should be fully blended to create a creamy texture.While the wet ingredients are blending, mix the dry ingredients. In a medium mixing bowl, combine the gluten-free flour, coconut sugar, cinnamon, baking soda, and salt. Stir everything together to make sure the dry ingredients are evenly distributed.Now, it’s time to combine the wet and dry ingredients. Pour the blended banana mixture into the bowl with the dry ingredients. Stir gently, making sure everything is combined, but be careful not to overmix the batter to keep the muffins light and fluffy.After combining, fold in the mix-ins. Gently add the chopped walnuts and chocolate chips to the batter. These ingredients will give the muffins a delightful crunch and melty chocolate in every bite.Once everything is mixed, fill the muffin pan. Divide the batter evenly between the 12 muffin cavities. For a fun touch, add a banana coin on top of each muffin before baking. This little addition enhances the banana flavor and makes your muffins look even more appealing.Finally, bake the muffins for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Keep an eye on them after 18 minutes to avoid overbaking, as ovens vary. Once done, remove from the oven and let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.
Necessary Tools
- Muffin pan
- Muffin liners or non-stick spray
- Blender
- Medium mixing bowl
- Measuring spoons and cups
- Spoon or spatula for mixing
Fluffy Banana Chocolate Chip Protein Muffins
Cuisine: AmericanDifficulty: Easy12
servings10
minutes20
minutes30
minutesIngredients
3 large, very ripe bananas
2 eggs (or 2 flax eggs for a vegan option)
1/4 cup non-dairy milk (I use almond milk)
2 tbsp maple syrup
1 1/2 tsp vanilla extract
2 cups gluten-free flour of choice (I used Bob’s Red Mill GF 1:1 flour)
1/4 cup coconut sugar
1-2 scoops collagen powder of choice (optional)
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
3/4 cup chocolate chips
Directions
- Blend the wet ingredients
In a blender, add the ripe bananas, eggs (or flax eggs), non-dairy milk, maple syrup, and vanilla extract. Blend until very smooth, making sure all the ingredients are well combined. - Mix the dry ingredients
In a medium mixing bowl, combine the gluten-free flour, coconut sugar, cinnamon, baking soda, and salt. Mix well to evenly distribute the dry ingredients. - Mix the dry ingredients
In a medium mixing bowl, combine the gluten-free flour, coconut sugar, cinnamon, baking soda, and salt. Mix well to evenly distribute the dry ingredients. - Combine the wet and dry ingredients
Now, pour the liquid banana mixture into the bowl with the dry ingredients. Stir gently until everything is just combined—be careful not to overmix the batter! - Add the mix-ins
Once the batter is mixed, fold in the chopped walnuts and chocolate chips. This will give the muffins some delightful crunch and melty chocolate in every bite. - Fill the muffin pan and bake
Divide the batter evenly among the 12 muffin cavities. For an extra touch, add a banana coin on top of each muffin before baking. Bake the muffins for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. - Cool and enjoy
Once the muffins are done, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Bananas: Make sure your bananas are very ripe for the best sweetness and flavor. The riper they are, the better!
Mixing: Be gentle when mixing the wet and dry ingredients. Overmixing can make the muffins dense rather than fluffy.
Baking Time: Keep an eye on the muffins during the last few minutes of baking. Since ovens can vary, checking them at around 18 minutes can help ensure you don’t overbake them.
Serving Suggestions
These Fluffy Banana Chocolate Chip Protein Muffins make a great snack or breakfast. They’re perfect for a quick bite before school or work, or as a post-workout treat. Pair them with a cup of coffee or your favorite plant-based milk for a satisfying snack. They also freeze well, so you can make a batch ahead of time and enjoy them whenever you need a quick, healthy snack.
Fun Fact
Did you know that bananas are a great source of potassium? Potassium helps keep your heart healthy and muscles working properly. So, these muffins not only taste great but are packed with some pretty awesome nutrients!
Conclusion
These Fluffy Banana Chocolate Chip Protein Muffins are not only delicious but also a great way to enjoy a healthier snack. They’re packed with protein, fiber, and natural sweetness, making them the perfect option for a grab-and-go breakfast or a mid-day pick-me-up. With the added crunch of walnuts and melty chocolate chips, these muffins are sure to become a favorite in your household. Make them today, freeze them for later, and enjoy a sweet, healthy treat anytime!
