Protein-Packed Banana Chocolate Chip Muffins You’ll Love
These protein-packed banana chocolate chip muffins are sweet, moist, and perfect for breakfast or a snack.
Equipment
- Oven
- Mixing bowl
- - Muffin tray
- Spatula
- Measuring cups
Ingredients
For the Muffins
- 2 medium Ripe Bananas Use overripe bananas for maximum sweetness and moisture.
- 1 cup Cottage Cheese This adds protein and moisture; Greek yogurt is a great substitute if needed.
- 1/2 cup Maple Syrup Sweetens the muffins beautifully; honey works as an alternative.
- 1/2 cup Unsweetened Applesauce Keeps the muffins moist and reduces fat; more cottage cheese can replace it.
- 1/4 cup Light Olive Oil Adds richness; any neutral oil can be used instead.
- 1 tablespoon Apple Cider Vinegar Reacts with baking soda for the perfect rise; white vinegar is an acceptable substitute.
- 1 teaspoon Vanilla Extract Enhances the flavor; almond extract can provide a nice variation.
- 2 large Eggs Binds the ingredients together; for a vegan option, flax eggs will do the trick.
- 1 cup Oat Flour Forms a healthy base for the muffins; whole wheat flour can substitute if needed.
- 1/2 cup Almond Flour Contributes texture and moisture; sunflower seed flour is a nut-free option.
- 1/3 cup Cocoa Powder Gives that rich chocolate flavor; try using carob powder for a caffeine-free alternative.
- 1 teaspoon Baking Powder Essential for fluffiness; make sure it's fresh for the best results.
- 1/2 teaspoon Baking Soda Works with vinegar to help the muffins rise; balance is key!
- 1 teaspoon Cinnamon Adds a warm, inviting flavor; nutmeg is a nice substitute if you prefer.
- 1/4 teaspoon Salt Enhances the flavor of all ingredients; don’t skip this step!
- 1 cup Chocolate Chips The star of the show! Use dark chocolate for a deeper flavor.
Instructions
How to Make Banana Chocolate Chip Muffins
- Preheat your oven to 425°F (220°C). This high temperature will help create that lovely dome on your muffins.
- Mash 2 ripe bananas in a mixing bowl until smooth. The riper the bananas, the sweeter your muffins will be!
- Combine the wet ingredients: add cottage cheese, maple syrup, applesauce, olive oil, vinegar, and vanilla to the mashed bananas. Blend until smooth and creamy.
- Whisk in the eggs, including the egg white, until everything is fully combined. Your mixture should be homogenous and smooth.
- Mix the dry ingredients in a separate bowl: combine oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Make sure everything is well combined for even baking.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just mixed. Be careful not to overmix, as this keeps your muffins fluffy!
- Fold in the chocolate chips gently using a spatula. You want to ensure the chocolate is evenly distributed without breaking it up too much.
- Prepare the muffin tray: line with cupcake liners and spray with a non-stick spray for easy removal.
- Scoop the batter using a ⅓ cup measure, filling each muffin well generously to encourage a nice dome. Pour any extra batter into a mini loaf pan for a bonus treat!
- Top with extra chocolate chips if desired; they’ll melt beautifully while baking.
- Bake at 425°F for 5 minutes; then, reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes until a toothpick comes out clean.
- Cool the muffins in the tray for a few minutes before removing. For the best flavor, warm them in the microwave for 12 to 15 seconds before serving.
Notes
Optional: Serve with a dollop of yogurt or a spread of nut butter for extra richness.