These Chocolate Banana Protein Breakfast Muffins are quick, wholesome, and naturally sweetened with ripe banana. Made with oat flour, whey protein, and cocoa powder, they’re soft, chocolatey, and perfect for an easy grab-and-go breakfast or post-workout snack.
Ingredients You’ll Need
Here’s what you’ll need to make these easy Chocolate Banana Protein Breakfast Muffins:
Banana: Adds natural sweetness, moisture, and helps bind the batter.
Milk: Thins the batter and keeps the muffins soft.
Oat Flour: Creates a tender, wholesome base that’s naturally gluten-friendly.
Whey Protein Powder: Boosts protein and helps the muffins stay filling. Adds sweetness as well.
Cocoa Powder: Adds rich chocolate flavour.
Baking Powder: Helps the muffins rise and stay fluffy.
How to Make Chocolate Banana Protein Muffins (Step by Step)
Step 1 – Preheat:
Preheat the oven to 350°F (175°C) and line a 6-cup muffin tin.
Step 2 – Mash the banana:
In a bowl, mash the ripe banana until mostly smooth.
Step 3 – Add liquids:
Stir in the milk until combined.
Step 4 – Mix dry ingredients:
Add oat flour, protein powder, cocoa powder, and baking powder to the bowl. Stir until a smooth batter forms.
Step 5 – Fill the tin:
Divide the batter evenly among the 6 lined muffin cups.
Step 6 – Bake:
Bake 18–20 minutes, until the tops are set, and a toothpick inserted in the center comes out clean.
Step 7 – Cool & store:
Let cool before eating. Store in the fridge for 3–4 days or freeze for up to a month.
Simple High Protein Chocolate Banana Muffins (Perfect for Breakfast)
Ingredients
- 1 medium ripe banana
- ½ cup milk
- ½ cup oat flour
- ½ cup whey protein powder chocolate or vanilla
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C).
- Mash banana in a bowl. Add milk and stir well.
- Mix in oat flour, protein powder, cocoa powder, and baking powder until smooth.
- Pour batter into lined muffin tin (6 muffins).
- Bake 18–20 min until firm and a toothpick comes out clean.
- Let cool and store in fridge 3–4 days or freeze for up to a month.
Notes
- Flour: Oat flour keeps these muffins soft and naturally gluten-friendly; you can blend oats at home if you don’t have any.
- Sweetness: These muffins aren’t very sweet, add a few chocolate chips or a touch of honey if you prefer sweeter breakfasts.
- Texture: Protein powder makes the batter thick; add 1–2 tablespoons of milk if it feels too dense.
- Baking: Don’t overbake, they dry out faster than regular muffins. Remove from the oven as soon as a toothpick comes out clean.
- Storage: Keep in the fridge for 3–4 days, or freeze for up to 1 month for quick grab-and-go breakfasts.