Muffins are one of the tastiest and easiest breakfasts to grab n’ go! But often we avoid them because they are full of ingredients that do not fuel us for the day.
Well step aside guilt, these protein packed muffins will taste identical to your favorite banana bread and leave you without the guilt.
Often times we avoid healthy baking recipes because they are not made up of common ingredients. Who wants to spend $40 and have to go to multiple stores just to make a simple baked good? Not me!
But healthy recipes, don’t have to be created from complicated ingredients and they don’t have to eliminate all regular baking ingredients. We just have to substitute the basics.
These Banana Chocolate Chip Protein Muffins are made up of ingredients you will most likely already have on hand. They are now going to be a staple in my Sunday Meal Prep!
Now I will warn you, since they are mini muffins they brown around the edges just as banana bread does. This does not mean you burnt the muffins, they will be moist and delicious!
And remember to get the most possible flavor and oil out of your bananas they need to be brown and spotty, so let them ripen before trying to bake.
Here were my basics swaps:
- Instead of 1 1/2 cups of flour, we use half Arbonne Vanilla Protein Powder & half Almond Flour.
- We omit ALL the oil and the fully ripened bananas not only provide the flavor they replace our oil
- By making mini muffins instead of bread our chocolate chips go further so we can use less
- We also will use dark chocolate chips instead of milk or white chocolate
Banana Chocolate Chip Protein Muffins
Equipment
- Mini Muffin Pan
- Oven
Ingredients
- 3 Banana, ripened
- 1 egg
- 1/4 cup almond milk
- 1/2 cup coconut sugar or sub brown sugar
- 3/4 cup almond flour
- 3/4 cup Arbonne Essentials Vanilla Protein Powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips or sub regular chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray Mini Muffin Pan with nonstick oil.
- In a small bowl smash the bananas. Add in the egg and almond milk. Stir until blended.
- In a large bowl mix in almond flour, protein powder, coconut sugar, baking soda, and salt. Stir until well mixed.
- Add the wet ingredients into the large bowl of dry ingredients and stir with a rubber spatula until well blended. Add in chocolate chips and stir again.
- Spoon batter equally into the mini muffin pan, filling just below the full line. Bake for 20 minutes.
- Remove from the oven and let the muffin rest in the pan until cool, about 30 minutes. Then use a spoon to scoop muffins out of the pan. Transfer to cooling rack, plate or storage container. Enjoy warmed up or cool!
If you like this recipe, try my protein packed cookie dough balls next!