High Protein Banana Muffins

RECIPES

Jan 10

Written By Christie Chapman

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high protein banana chocolate chip muffins

We've all been there – those bananas on the counter are getting spottier by the day. Before you toss them out, let's transform them into protein-packed Banana Chocolate Chip Muffins that'll fuel your busy week ahead.

a very ripe banana is idea for making these high protein chocolate chip banana muffins

Why Protein in midlife Matters

Getting enough protein can be challenging, especially during busy days. Having these muffins on hand offers a convenient solution, delivering sustaining energy and helping maintain muscle mass – particularly important as we age. It’s just a bonus that the whole family will love them!

Meal Prep for Success

Spend 30 minutes making these muffins on Sunday, and you'll have grab-and-go fuel all week.

Make It Your Own

Add 1/2 cup walnuts for extra protein
Swap in dark chocolate chips
Include chia seeds for omega-3s
Use maple syrup instead of honey

the best snack to have on hand are these gluten free banana chocolate chip muffins

High Protein Banana Muffins

Ingredients:

Wet Ingredients:

1 cup banana puree (2-3 very ripe bananas)
1/2 cup cottage cheese
2 eggs
1/4 honey
1 tsp pure vanilla extract

Dry Ingredients

1/2 cup almond flour
1/2 cup oat flour
1/2 cup all purpose Gluten-Free flour (can sub non-gluten free)
1/2 cup vanilla protein powder
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup semi-sweet chocolate chips (measure with your heart)

Directions:

Preheat the oven to 350F. Line a muffin tin with liners and give them a light spray with non-stick spray.
Into a blender, add the very ripe bananas and the 1/2 cup cottage cheese. Blend until smooth.
In a large mixing bowl, combine all the wet ingredients until smooth. Whisk in the dry ingredients (except for the chocolate chips).
Fold in the chocolate chips, leaving some out to sprinkle on top. Scoop the batter into the liners until about 3/4 of the way full. Top with more chocolate chips.
Bake for 18-20 or until a toothpick inserted into the middle of the muffin comes out clean. Allow to cool at least 10 minutes.