Description

Hey there, friend! Olivia here. These muffins were made for that moment when a chocolate craving hits hard—but you still want something that fuels you. Warm, fudgy, brownie-like, and naturally sweetened, these Healthy Chocolate Protein Muffins feel indulgent while secretly packing protein and real-food goodness.

Ingredients

3 ripe bananas, mashed
1 cup PB2 or powdered peanut butter
1 large egg
¼ cup maple syrup, honey, or brown sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
Splash of vanilla extract
1–3 tablespoons milk of choice (as needed)
Handful of chocolate chips (mini preferred)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease or line a 24-cup mini muffin tin.

2. Mash the Bananas

In a large bowl, mash bananas until mostly smooth.

3. Mix Wet Ingredients

Add egg, sweetener, vanilla, and 2 tablespoons milk.
Whisk until fully combined.

4. Add Dry Ingredients

Sprinkle PB2, cocoa powder, and baking soda over the batter.
Stir just until smooth and glossy.
If batter is too thick, add milk 1 tablespoon at a time until spoonable.

5. Fold in Chocolate Chips

Gently fold in chocolate chips.

6. Bake

Fill muffin cups nearly to the top.
Bake 18–22 minutes, rotating the pan halfway.

Muffins are done when:

Tops are set and spring back lightly
A toothpick comes out with moist crumbs, not wet batter

7. Cool Briefly & Enjoy

Cool in pan for 5 minutes, then transfer to a rack.
Enjoy warm (melty chocolate!) or at room temperature.

Notes

Use very ripe bananas for best sweetness and moisture
Don’t overmix once dry ingredients are added
Toss chocolate chips in a pinch of cocoa powder to prevent sinking
For standard muffins: bake 22–28 minutes