These Banana Protein Muffins are perfect for a quick breakfast or snack! Moist, sweet, and full of chocolatey goodness, they’re packed with protein and a great way to use up ripe bananas!
If you love desserts you are also going to love my single serving Basque Cheesecake, Molten Lava Cake & Cinnamon Toast Crunch Cookies!
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Ingredients
- Bananas
- Eggs
- White Sugar
- Sour Cream
- Oats/Oat Flour
- Baking Powder & Baking Soda
- Semi-Sweet Chocolate Chips
- Vanilla Protein Powder (Optional)
See recipe card for quantities.
Instructions
Mix together wet & dry ingredients!
Add in the chocolate chips & mix again.
Line a muffin tin with the dough & bake for 12 minutes!
Serve & enjoy!!
- Preheat your oven to 350°F (175°C). Line a muffin tin with wrappers or lightly grease it.
- In a large bowl, mash the bananas until smooth but leave a few chunks. Whisk in the eggs, sugar, and sour cream until just combined.
- Add the oat flour, baking powder, protein powder (if using), baking soda, and salt. Stir until you have a smooth batter.
- Fold in the chocolate chips, saving some for topping if desired.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin if you’d like.
- For mini muffins, bake for 10 minutes. For standard muffins, bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Substitutions
- Bananas: Use 1 cup unsweetened applesauce or pumpkin puree for moisture, though it will alter the flavor slightly. You can add a bit more sugar if replacing bananas with pumpkin.
- Eggs: flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg).
- White Sugar: Substitute with coconut sugar, honey, or maple syrup. 1:1 ratio
- Sour Cream: Replace with Greek yogurt for a similar texture and tang. Coconut yogurt works too!
- Oats/Oat Flour: Substitute with almond flour or whole wheat flour.
- Semi-Sweet Chocolate Chips: Use dark chocolate chips, chopped dark chocolate, or cocoa nibs for a less sweet option.
- Vanilla Protein Powder: you don't have to add if you don't want to!
Variation: Peanut Butter Banana Protein Muffins
- Add ¼ cup creamy peanut butter to the wet ingredients for extra flavor and protein.
- Replace chocolate chips with peanut butter chips or a mix of both for a nutty, chocolatey combo.
Equipment
- Mixing Bowl & Whisk
- Muffin Tray
Storage
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds to enjoy warm.
Top tips!
Use Very Ripe Bananas: Extra ripe bananas add sweetness and moisture, so aim for ones with lots of brown spots.
Don’t Overmix the Batter: Gently fold the wet and dry ingredients to keep the muffins fluffy. Overmixing can make them dense.
Fill Muffin Cups Generously: Fill each muffin cup about ¾ full for a nicely domed top.
FAQs
Yes! Use certified gluten-free oats for oat flour. You can also substitute with almond flour, though the texture may be slightly denser.
Swap sour cream with coconut yogurt or unsweetened applesauce. For chocolate chips, use a dairy-free brand like Enjoy Life.
Absolutely! The muffins will still be delicious and fluffy. If you want a protein boost, try adding ¼ cup almond or peanut flour instead.
Related
Looking for other dessert recipes like this? Try these:
banana protein muffins (Easy & Healthy Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with wrappers or lightly grease it.
- In a large bowl, mash the bananas until smooth but leave a few chunks. Whisk in the eggs, sugar, and sour cream until just combined.
- Add the oat flour, baking powder, protein powder (if using), baking soda, and salt. Stir until you have a smooth batter.
- Fold in the chocolate chips, saving some for topping if desired.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin if you’d like.
- For mini muffins, bake for 10 minutes. For standard muffins, bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- if you choose to make regular sized muffins, it will make about 12-16 & bake at 350F for 18-22 minutes instead!
- You also don't have to add protein if you don't want too!
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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