Description
Healthy Chocolate Protein Muffins
Fudgy, chocolatey, protein-packed, and naturally sweetened with bananas
Perfect for breakfast, snacks, or a post-workout treat—these muffins are moist, indulgent, and made in one bowl.
Ingredients
Base
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3 ripe bananas, mashed
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1 cup PB2 (powdered peanut butter)
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1 large egg
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Splash pure vanilla extract
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1/4 cup sweetener of choice (maple syrup, honey, or light brown sugar)
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1/4 cup unsweetened cocoa powder
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1 tsp baking soda
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1–2 tbsp milk (any kind, optional to adjust batter consistency)
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1 handful chocolate chips (dairy-free if needed)
Instructions
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Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with papers. -
Mash Bananas
In a large bowl, mash bananas until smooth. Small lumps are fine. -
Mix Wet Ingredients
Add egg, vanilla, sweetener, and initial splash of milk. Whisk until combined and slightly frothy. -
Add Dry Ingredients
Sprinkle in PB2, cocoa powder, and baking soda. Stir gently from bottom up until thick, glossy, and uniform. Add a tiny bit of milk if batter feels too stiff. -
Fold in Chocolate Chips
Toss chips with a pinch of cocoa or PB2 to prevent sinking, then fold into the batter gently. -
Fill Muffin Tin & Bake
Spoon batter into mini muffin cups, almost to the top. Bake 18–22 min for minis, 22–28 min for standard muffins. Rotate pan halfway through. Muffins are done when tops spring back lightly and toothpick inserted comes out with a few moist crumbs. -
Cool & Enjoy
Cool 5 min in the pan, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
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Double Chocolate Peanut Butter: Use peanut butter chips instead of chocolate chips.
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Mocha Buzz: Add 1–2 tsp instant espresso powder to dry ingredients.
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Berry Bliss: Fold in 1/4 cup frozen raspberries or chopped strawberries.
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Trail Mix Crunch: Add 2 tbsp chopped nuts and seeds with chocolate chips.
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Cookie Dough Bites: Omit cocoa, add vanilla protein powder or extra PB2, fold in mini chocolate chips.