banana chocolate protein muffins
Using our viral muffin base recipe, we've taken it up a notch with these banana chocolate protein muffins! They pack in 8 grams of protein and 5 grams of fiber, all in a delicious, chocolately muffin. Plus, with ripe bananas, these protein muffins only use natural sugar to sweeten them.
Servings: 16
Calories: 332kcal
Ingredients
- 2 cups all-purpose flour gluten-free 1:1 works too
- ½ cup almond flour
- ⅓ cup cocoa powder
- ½ cup ground flax seeds
- 2.5 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 bananas ripe
- 2 cups cottage cheese blended, low-fat
- ½ cup melted butter or coconut oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup maple syrup
- 1.5 cups chocolate chips
- ¼ cup hot coffee
Instructions
- Prep: Preheat the oven to 350 degrees F. Blend your 2 cups cottage cheese, and make ¼ cup hot coffee.
- NOTE! The easiest way to blend cottage cheese is to blend the whole tub. If you don't have enough cottage cheese in the blender, it won't work. So, either blend all of it, use an immersion blender, or pop the cottage cheese, eggs, maple syrup, and vanilla into the blender and blend until all the curds are gone.
- Mash the 2 bananas in a large bowl then add the 2 cups cottage cheese (blended), ½ cup melted butter, 3 eggs, 1 tablespoon vanilla extract, 1 cup maple syrup, and mix well until combined.
- Then add the 2 cups all-purpose flour, ½ cup almond flour, ⅓ cup cocoa powder, ½ cup ground flax seeds, 2.5 teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt, and gently fold it all together (it will be a bit lumpy still).
- Next, add your ¼ cup hot coffee to the batter and give it a good mix. Then, gently fold in the 1.5 cups chocolate chips.
- Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it! You should have enough batter for 16 muffins.
- Bake at 350 degrees F for 25-30 minutes. (If you're making mini muffins bake for 15 minutes.)
- Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!
Video
Notes
Storage: These muffins can be frozen for up to 3 months or stored in the fridge for up to a week in an airtight container.
Can I skip the coffee or use something else?
Coffee intensifies the chocolate flavor from the cocoa powder and makes these muffins so so good! So yes, you can skip it or use espresso powder, but you'll be missing out. Can I make these mini muffins?
Yes, just bake them for 15 minutes.
Coffee intensifies the chocolate flavor from the cocoa powder and makes these muffins so so good! So yes, you can skip it or use espresso powder, but you'll be missing out. Can I make these mini muffins?
Yes, just bake them for 15 minutes.
Nutrition
Calories: 332kcal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 376mg | Potassium: 221mg | Fiber: 5g | Sugar: 15g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg