These chocolate chip banana protein muffins are super soft, sweet, and absolutely delicious! Each one has around 7 grams of protein, just 155 calories, and they're perfect for breakfast meal prep.
Why You'll Love Banana Chocolate Chip Protein Muffins!
If you want a protein muffin with bananas that actually tastes like a treat, this one checks all the boxes. Can I repeat how soft these turned out? They're seriously the best protein muffins we've ever had and they're fantastic for breakfast, snack, or even dessert.
- 7 grams of protein per muffin - they have great macros, you can even eat 2 at a time with no guilt
- No protein powder
- Gluten free with oat flour (or you can use all purpose flour if preferred. It's the same 1:1 ratio)
- Lower carb when you opt for monk fruit sweetener and sugar-free chocolate chips
- Quick and easy to prep
- Freezer-friendly and great for meal prepping for the week.
We gave the banana chocolate chip protein muffins a protein boost from a couple secret ingredients. We're using blended cottage cheese which gives them a soft, moist texture and also inexpensive unsweetened pea protein that's more reliable than protein powder, plus it leaves no chalky texture or after taste. We show you how to skip it if you prefer to do so!
Eating more high protein breakfasts? You'll also want to try our protein blueberry breakfast bake, Starbucks copycat egg white bites, and our banana chia overnight oats.
Ingredients Overview
- Ripe bananas for natural sweetness (2-3, we ended up using 2)
- Blended cottage cheese for protein and a soft texture
- Eggs and avocado oil (or canola oil) to help bind and keep them moist
- Sweetener - Monk fruit sweetener reduces the sugar and makes this a lower carb recipe, feel free to use granulated sugar or coconut sugar.
- Oat flour to make them gluten free and hearty - make your own using rolled oats and your blender! You can also use all purpose flour, gluten free flour, or a 1:1 keto/low carb flour. Do not use almond or coconut flour in this recipe, they wouldn't be a 1:1 ratio.
- Pea protein to increase the protein without whey - this is our high protein baking secret weapon for adding a protein boost without using protein powder, plus it doesn't change the recipe flavor!
- Baking soda, baking powder, cinnamon, and salt for structure and flavor
- Chocolate chips - We love Lily's sugar free chocolate chips for just enough sweetness
Optional toppings: banana slices, extra chocolate chips, or flaky sea salt
How to Make Chocolate Banana Protein Muffins
You'll mix everything in two bowls, scoop the batter into a muffin tin, and bake. These come together fast with basic ingredients and no blender required (except for smoothing the cottage cheese).
Step 1: Preheat the oven
Preheat your oven to 350°F. Line or lightly grease a 12-cup muffin tin.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together the mashed bananas, blended cottage cheese, eggs, oil, monk fruit sweetener, and vanilla until smooth.
Step 3: Stir together the dry ingredients
In a separate bowl, combine the oat flour, unsweetened pea protein, baking soda, baking powder, cinnamon, and salt.
Step 4: Combine everything
Stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
Step 5: Fill the muffin tin
Divide the batter evenly between the 12 muffin cups (or use a 6 cup making two batches like we did), filling each about three-quarters full. Top with banana slices, chocolate chips, or flaky salt if desired.
Step 6: Bake
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Macros (Per Muffin)
Using monk fruit sweetener and Lily's chips, plus a high protein cottage cheese brand like Good Culture
- Fiber: ~3g
- Calories: ~155
- Protein: ~7g
- Carbs: ~18g
- Fat: ~7g
Tips and Swaps
- Blend the cottage cheese first for the smoothest texture
- You can make your own oat flour by blending rolled oats until fine
- Pea protein adds structure and extra protein
- Freeze leftovers in a single layer and reheat in the microwave when needed
FAQs
Can I make these without protein powder?
Yes. These muffins are made without traditional whey or casein protein powders. They use a small amount of unsweetened pea protein to add structure and boost the macros without affecting taste. You can also leave the pea protein out entirely if needed, just increase the ¼ cup with ¼ cup additional oat flour
Can I use collagen instead of pea protein?
You can use collagen for an extra protein boost instead of pea protein, but the texture will be slightly different. Collagen peptides dissolve into liquid and don't add structure like pea protein does. Your muffins will still taste great, but they may be more tender and rise a little less.
Are these low carb or keto?
They aren't keto, but they are lower in sugar and carbs than a typical banana muffin. Using monk fruit and sugar free chocolate chips helps keep the sugar low. Each muffin has about 12 grams of total carbs and 3 grams of fiber.
Can I substitute the cottage cheese?
Blended cottage cheese gives the muffins a creamy texture and extra protein. If you want to substitute, plain Greek yogurt will work well. We recommend using low fat or full fat Greek yogurt.
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Recipe
Chocolate Banana Protein Muffins
Equipment
- 1 standard muffin pan, 12 cup
Ingredients
- 1 cup mashed ripe banana 2-3 bananas
- ⅔ cup Cottage cheese, 4% blended smooth
- 2 large eggs beaten
- 2 tablespoons avocado oil or canola oil
- ½ cup sweetener - monk fruit, coconut sugar, or granulated sugar or up to ¾ cup to taste
- 1 tablespoon vanilla extract
- 2 cups oat flour or gluten free flour or all purpose flour
- ¼ cup unsweetened pea protein see note below, this is optional if you don't want to use it
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips we used Lily's monk fruit sweetened chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line or spray a 12-cup muffin tin.
- Mix wet ingredients:In a large bowl, whisk together mashed banana, blended cottage cheese, eggs, oil, sweetener, and vanilla until smooth.
- Mix dry ingredients:In a separate medium size bowl, combine the oat flour, pea protein, baking soda, baking powder, cinnamon, and salt.
- Combine:Stir the dry mixture into the wet until just combined. Gently fold in the chocolate chips.
- Fill muffin tin:Divide the batter evenly among the 12 muffin cups (about ¾ full). You can add a slice of banana to each and a few chocolate chips if desired. Course sugar or flakey sea salt is a nice touch too.
- Bake for 20-22 minutes, or until a toothpick comes out clean (melted chocolate may leave smudges).
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
- Macros calculated using Good Culture 4% cottage cheese, monk fruit sweetener, and Lily's chocolate chips. Actual values may vary depending on the brands or substitutions you make.
- We love using unsweetened pea protein in baked goods because it's consistent! Protein powders really vary in taste and texture and by brand. You can skip this entirely and just increase the oat flour ¼ cup.
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