Skinny Banana Chocolate Protein Muffins

Have you ever made one of those low calorie or low carb recipes off Pinterest or some health website just to find out that is tastes quite literally like dirt, or even worse…nothing at all? You spend all that time measuring out your healthy ingredients, wait patiently for it to bake, all just to find out you are going to eat air. This is one of our biggest pet peeves when it comes to baking healthy recipes.

It’s summer and more and more of us are looking for healthier alternatives to compliment our healthier lifestyles in order to stay fit. But, why eat anything if it doesn’t taste good? All that does is make you want to eat something else on top of that sad excuse for food, which defeats the purpose of trying to eat something low calorie and healthy. Am I right, or am I right?

We hate food that tastes bad (I mean who doesn’t?). Even healthy food. So, this recipe for Skinny Banana Chocolate Protein Muffins has been kitchen tested, tweaked to perfection, and are officially approved as an amazing healthy recipe worth eating! You just might find this specific recipe to be indulgent…gasp!

The recipe is very simple, uses one bowl, and only calls for a handful of ingredients that you probably already have on hand. It is also packed with protein powder, so it’s perfect for pre or post workout fuel.

We tested this recipe with several flours and two made the cut. Almond flour was a second runner up. We decided to post the recipe using the winning choice of coconut flour because it yields a naturally sweeter taste to the muffin.

Also, you will need 3 ripe bananas, but make sure they aren’t too soggy. You can use extremely soft bananas, but they might come out a bit deflated in the middle. Don’t be sad if this happens though (it did on one of the batches), because they taste just as delicious. Only the look of them is different.

So, go ahead and preheat your oven. These are most definitely not a waste of your time in the kitchen! On that note, this recipe requires only about five minutes of prep, and 20 minutes in the oven. So, you won’t waste any time at all!

Cheers to a healthy summer full of delicious treats! πŸ₯‚πŸΉβ˜€οΈ

What You Need

1/2 cup coconut flour (the coconut gives it a little bit more sweetness, but almond flour or another nut flour will work)

2 scoops chocolate protein powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

3 ripe bananas

2 eggs

2 Tbsp maple syrup

6 – 8 Tbsp dark chocolate chips — optional, but strongly suggested πŸ™‚

Step by Step

  1. Preheat your oven to 350 degrees. Line a 12-cup muffin pan with parchment paper liners or pan release spray. Set aside.
  2. Place your bananas in a large mixing bowl, and mash them thoroughly with a fork.
  3. Next, add in all ingredients to the mashed bananas, except for your chocolate chips. Using a hand mixer, combine all ingredients until fully incorporated.
  4. Lastly, fold in your chocolate chips and mix until combined.
  5. Using a cookie scoop or large spoon, divide your batter evenly between your 12 muffin cups. Fill at least 3/4 full (these shouldn’t rise all that much, so it is okay if they look a bit full). Top with a couple additional dark chocolate chips (optional). πŸ™‚
  6. Bake for 18 – 20 minutes until edges look a bit browned. Use a toothpick to test if batter is fully cooked through.
  7. Let muffins cool for 10 minutes or so on a cooling rack.

Approximate Nutritional Information: (will vary based on specific flour and protein powder used + whether or not you add in your chocolate chips) Serving: 1 muffin; Calories: 120, Fat: 3.9 grams, Carbs: 18 g, Fiber: 4 grams, Sugars: 11 grams; Protein: 4 grams

You can easily store these muffins in an airtight container (with a slice of bread to keep them from drying out) for up to a week. These have become a perfect snack for us to grab after a workout to re-fuel or a quick breakfast on the go! You can even find us enjoying one late at night when the sugar cravings hit. πŸ™‚ Enjoy babes!

Skinny Banana Chocolate Protein Muffins

Print Recipe
Serves: 12 muffins Cooking Time: 20 minutes

Ingredients

  • 1/2 cup coconut flour (the coconut gives it a little bit more sweetness, but almond flour or another nut flour will work)
  • 2 scoops chocolate protein powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 ripe bananas
  • 2 eggs
  • 2 Tbsp maple syrup
  • 6 - 8 Tbsp dark chocolate chips -- optional, but strongly suggested πŸ™‚

Instructions

1

Preheat your oven to 350 degrees. Line a 12-cup muffin pan with parchment liners or pan release spray. Set aside.

2

Place your bananas in a large mixing bowl, and mash them thoroughly with a fork.

3

Next, add in all ingredients to the mashed bananas, except for your chocolate chips. Using a hand mixer, combine all ingredients until fully incorporated.

4

Lastly, fold in your chocolate chips and mix until combined.

5

Using a cookie scoop or large spoon, divide your batter evenly between your 12 muffin cups. Fill at least 3/4 full (these shouldn't rise all that much, so it is okay if they look a bit full). Top with a couple additional dark chocolate chips (optional). πŸ™‚

6

Bake for 18 - 20 minutes until edges look a bit browned. Use a toothpick to test if batter is fully cooked through.

7

Let muffins cool for 10 minutes or so on a cooling rack.

Notes

You can easily store these muffins in an airtight container (with a slice of bread to keep them from drying out) for up to a week. These have become a perfect snack for us to grab after a workout to re-fuel or a quick breakfast on the go! You can even find us enjoying one late at night with the sugar cravings hit. πŸ™‚ Enjoy babes!

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